Raab or Raabadi is a healthy porridge made in Rajasthan , gujarat and also harayana. This is made for seetala saptami or in summer season to keep our body cool. This is a very healthy and delicious drink made in every mawari home, the method may vary in each home. Raab is very traditional rajasthani breakfast recipe served either as a savory or sweet.The Savory version is made a day ahead fermented and had with some extra butter milk chopped onions and some mint , the sweet version is generally had warm. Traditionally raab is made with bajra( pearl millet), jau( Barley), aata ( wheat flour). Raab is a perfect baby food and also enjoyed by elders.
Today am here to share a very easy to make and a traditional Rajasthani Porridge. Wheat Flour Raab is a very healthy porridge which can be prepared easily , this can be served 2 ways you can have them warm or keep them to ferment and have them in the morning like you do for palaya soru in tamilnadu. I made the savory version of the atta raab and sweet version of Goondh ki raal. Goondh is a edible gum which is considered a very healthy ingredients in Mawari cuisine , we also make goondh ke ladoo for new mothers to have. I remember from my college when I had lot of ulcers in my mouth I couldn’t even speak then a friends mom who was Marwari as well made me this goondh ki Raal , so sweet of her 🙂 . And it did had great effect and my ulcers vanished soon. Goondh is said to heal the stomach related problems and is a great medicine. For my R it didn’t workout as I planned We went for a road trip in the weekend and I didn’t find time to cook so thought I should post the backup post which I had Rajasthani Jeeman Thali ( Rajasthani wedding Thali), but it is something very old I was not happy about the presentation neither the photography so I quickly Made this today for my R and I also did my S cooking today, Sometimes it doesn’t go as we plan I know .Now moving on to the recipe.
R for Raab or Raabadi and Raal
Atte Ki RaabÂ
IngredientsÂ
- Whole Wheat Flour – 2 tbsp
- Yogurt/ curd – 1 cup
- Salt as needed
- Cumin pd – 1/4 tsp
- Water as needed
- Mint – for garnish
- Onion – 1/4 cup (chopped )
MethodÂ
- In a bowl mix curd , wheat flour , salt, cumin pd with water ( like buttermilk).
- Churn it well with a churner.
- Transfer it to a earthen pot or any pan and cook the mixture in low flame
- Constant stirring is required otherwise it might curdle.
- After it thickens and raw smell goes of , turn off the flame.
- You can either keep them covered let it ferment and have it next day with buttermilk mixed and topped with onions or serve it warm topped with onions.
Goondh Ki Raal
IngredientsÂ
- Edible Gum / Goondh- 2 tbsp
- Water – 3 cups
- Ghee – 1 tbsp
- Jaggery pd- 3 tbsp
- Almonds – Few ( Chopped)
MethodÂ
- In a pan heat ghee add the edible gums, saute them till they puff up.
- Pour in the water and mix them well,boil them till the edible gum dissolves.
- Add jaggery pd and cook the raal till the jaggery dissolves and the drink thickens a bit.
- Add almonds and serve them warm.
- Whole Wheat Flour - 2 tbsp
- Yogurt/ curd - 1 cup
- Salt as needed
- Cumin pd - ¼ tsp
- Water as needed
- Mint - for garnish
- Onion - ¼ cup (chopped )
- Edible Gum / Goondh- 2 tbsp
- Water - 3 cups
- Ghee - 1 tbsp
- Jaggery pd- 3 tbsp
- Almonds - Few ( Chopped)
- In a bowl mix curd , wheat flour , salt, cumin pd with water ( like buttermilk).
- Churn it well with a churner.
- Transfer it to a earthen pot or any pan and cook the mixture in low flame
- Constant stirring is required otherwise it might curdle.
- After it thickens and raw smell goes of , turn off the flame.
- You can either keep them covered let it ferment and have it next day with buttermilk mixed and topped with onions or serve it warm topped with onions.
- In a pan heat ghee add the edible gums, saute them till they puff up.
- Pour in the water and mix them well,boil them till the edible gum dissolves.
- Add jaggery pd and cook the raal till the jaggery dissolves and the drink thickens a bit.
- Add almonds and serve them warm.
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I have heard of the raab but not the raal . , you see I have always had close Marwari friends and I have been eating in their place , but I guess some recipes are such which are not served in routine. Both the drinks sound great and interesting .
such traditional recipes!! wow!! Loving these fermented drinks. Fantastic drink with goond as well.
Both raab and raal are very tempting. I need to second vaishali. My BFF is a marwari and I so relate to many of your recipes. As I mentioned before, its only at her place, I learnt subzis for rotis can be prepared with no onion and no garlic. This is very nice manjula. Love how our ancestors made food as medicine.
Such a healthy porridge i really wanted to try this out soon!! As always beautifully presented!!
perfect for the scorching summers… presented beautifully.. my neighbours r marwaris too and I think I have had this raab at their house
Both raab and raal are so new to me and they both sounds so healthy. Kudos to your efforts for sharing such an authentic recipe. Will give it a try on sometime.
Raab and raal sounds super Authentic Manju, thanks for bringing these two drinks virtually to our eyes. Now i can prepare raal and raab at home easily by following your recipes Manju, thanks a ton for this two great recipes.
Raab is so much similar to our koozh and raal is quite new to me. Both the drinks look fantastic Manjula..
Two very interesting and traditional recipes. Raab and Raal sound rhythmic together. They look very refreshing and will be perfect for hot summer days.
Wonderful dishes Manjula, you surely make all exotic and complicated dishes sound so simple too..will wait for that wedding thali to come out sometime..:)
I have once had the sweet version of this tab at a friend’s house and loved it. The savoury version sounds as delicious as the sweet one.
I have seen the raab recipe before but the raal is something very new! Love how to bring back these traditional recipes! These are like treasure troves, natural way to prep our body for the season! Looks superb manjula
Wow! Both these recipes are very new to me and I a so happy to be seeing all the classic traditional dishes. It is a blessing to be able to make all these and preserve them. Great recipe for summer.
Both the drinks look so delicious but I am eyeing the one with Gondh. I have some and am looking for dishes to make with it other than using it to make ladoo. Definitely will make this one Manjula.