Rajasthani Raab Sanjeev Kapoor

A lightly-flavoured porridge or a kanji made with maize flour that is a healthy meal in itself. Ideal for winters so do try this. An important tip, it is best to simmer it in earthen cookware for that absolute rustic feel.

RAJASTHANI RAAB

Ingredients

1 cup yogurt
cup maize flour (makai ka atta)
Salt to taste
Tempering
2 tbsps ghee
1 tsps cumin seeds
3-4 green chillies, slit
1 tbsp chopped fresh coriander leaves
Roasted cumin powder for garnish
Red chilli powder for garnish

Method

1. To make buttermilk, take yogurt in a large jug. Add 3 cups water and mix with a help of a wooden churner.
2. Take maize flour in a large bowl, add 1 cup of the buttermilk and mix till a lump free batter is formed. Add the remaining buttermilk and mix.
3. Heat a non-stick deep pan. Add the mixture and mix well. Stir occasionally and cook for 20-25 minutes on medium heat.
4. Add salt and mix well.
5. Heat ghee in a non-stick pan. Add cumin seeds and let them change colour. Add green chillies and mix well. Pour this into the prepared mixture and mix well.
6. Add coriander leaves and mix till well combined.
7. Transfer the raab into serving bowls, garnish with roasted cumin powder and red chilli powder.

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