Raab

Name: Raab
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Marwari
Ingredients: 3 tbsp pearl millet flour (bajra atta); 500 ml Buttermilk; 1 tbsp Ghee; 1 tsp Cumin seeds; 0.5 tsp ajwain; 1 tsp Ginger; 1 pinch Asafoetida; 0.25 tsp black pepper powder; 0.5 tsp Salt

A warm, savoury soup of bajra flour cooked into buttermilk with ginger, ajwain and spices, traditionally sipped for warmth and easy digestion in Marwar's desert winters and monsoons.

🇮🇳India· Rajasthan

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 4
Difficulty: Easy
Calories: 130 kcal

Ingredients

0 of 9 gathered

Servings

Equipment

•Heavy pan

Nutrition

Per serving, approximate

Calories: 130 kcal
fat: 6 g
carbs: 14 g
fibre: 2 g
protein: 5 g
calories: 130 kcal

Instructions

1
Whisk the bajra flour (pearl millet flour) into the buttermilk until completely smooth and free of lumps.
2
Heat ghee (clarified butter) in a heavy pan. Add cumin seeds, ajwain (carom seeds) and asafoetida, letting them sizzle.
3
Add grated ginger and fry briefly.
4
Pour in the bajra-buttermilk mixture. Stir continuously so no lumps form.
5
Bring to a gentle simmer on low heat, stirring frequently. Cook for 12-15 minutes until it thickens slightly like soup.
6
Season with salt and black pepper powder.
7
Simmer for another 2-3 minutes, then remove from the heat.
8
Serve warm in tumblers to sip like a soup.

Chef's tips

Stir constantly while simmering so the bajra flour does not settle and burn at the bottom. Use slightly sour buttermilk for the most authentic tangy taste.