Rajasthani Chilled Soup

Name: Rajasthani Chilled Soup
Cuisine: Indian
Ingredients: 1 Cup Curd (khatta dahi); 3 cups water; 1/2 cup Bajri Flour; 1 tbsp Moth Flour; to taste Salt; 1 cup Bajri Flour for Bajra roti

Shruti Gaggar @cook_12253906

Mumbai

This Rajasthani Chilled Soup; locally known as the ‘Thandi Raabdi’ is a famous staple in the state of Rajasthan and amongst the Marwari Community. It is majorly a Summer Season dish. It can be consumed standalone as just the Raabdi Soup or mixed with crushed ‘Bajre Ki Roti’ with a pinch of salt and Jeera and finely chopped onions.

It is a very healthy eatery specially during the heated summer days of Rajasthan as it protects from the Heat Winds. It is a Low Carb Soup with health benefits all around such as keeps the stomach cool, helps in digestion and the digestive system. So in terms of Health and taste, it’s a 10/10. #oberoisprings

Shruti Gaggar @cook_12253906

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Ingredients

1 CupCurd (khatta dahi)
3 cupswater
1/2 cupBajri Flour
1 tbspMoth Flour
to tasteSalt
1 cupBajri Flour for Bajra roti

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Steps

1

Take 1 cup curd (khatta) and 3 cups water. Mix them well to make butter milk.
2

Mix 1/2 cup Bajri Flour and 1 tbsp moth Flour in the butter milk made and mix them well. Cover the mixture and keep it aside for 8 hours for fermentation (at room temperature)
3

After 8 hours of fermentation. Put the mixture of gas stove with high flame and continuously stir until boiling. Once it starts boiling then put the flame to low and keep stirring for 15 mins and add salt to taste that time.
4

Once the soup is thick in texture, then remove it from the gas stove and let it cool down to room temperature and keep it to refrigerate over night.
5

The next morning. Stir the soup well and add Fresh Curd and sautéed Jeera powder.
6

Relish the soup either plain or with crushed Bajri Ki Roti (cooked previous night) and finely chopped onion. Add salt to taste.