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 Raab
Ingredients
- 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 )
Method
- 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
Ingredients
- Edible Gum / Goondh- 2 tbsp
- Water – 3 cups
- Ghee – 1 tbsp
- Jaggery pd- 3 tbsp
- Almonds – Few ( Chopped)
Method
- 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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