Jowar Ki Raab Recipe
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Jowar Ki Raab is a traditional Indian drink made with jowar flour, buttermilk, and other simple ingredients. It is quite popular in Gujarati and Rajasthani homes and is often prepared in summer. It is also served piping hot in winter to warm the body.
Jowar ki raab is easy to make and comes together in under 30 minutes. It is traditionally served for breakfast or as a side with everyday meals. You can also have it as a snack in between meals.
Table of Contents
My dad is from Rajasthan. Because of his dad’s transferable job, he spent his childhood traveling all over the state. He is also a food connoisseur and credits his travels for helping him understand Rajasthani food in detail.
He introduced me to Raab, a soup-like dish made with various flours and yogurt (dahi). I had already tried Bajre ki Raab and used the base recipe to make this version with Jowar flour.
If you like this recipe, you can also try more Rajasthani recipes: Namkeen Oliya, Ker Sangri, Papad Ghatiya Sabzi, and Kairi Mirch Ki Sabzi.
Ingredients
- Plain Yogurt (Curd, Dahi) – If possible, use slightly sour yogurt to make the raab. You can also use chaas instead of yogurt.
- Jowar Flour (Sorghum) – This millet is great for summer and winter.
- Others – You will also need salt, ginger, roasted cumin powder, and cilantro (fresh coriander leaves).
I like to smoke my raab. This step is optional, but it takes the taste to the next level. You will need charcoal and ghee to give this drink a smoky flavor.
How To Make Sorghum Raab
Cook The Raab
Step 1: Whisk 1 cup plain yogurt with 1 cup water in a large mixing bowl. Add ¼ cup jowar flour and whisk until lump-free.
Step 2: Add the remaining 2 cups of water and whisk well. Now, add 1 teaspoon grated ginger, 1 teaspoon salt, and ½ teaspoon roasted cumin powder and mix well.
Step 3: Transfer the mixture to a pan.
Step 4: Cook on medium heat for 15-20 minutes, stirring frequently.
Give Dhungar
Step 5: Heat a charcoal over a direct flame until it is red hot. Keep a bowl in the center of the raab and keep the hot charcoal in the bowl. Drizzle 1 teaspoon of ghee over the coal.
Step 6: Then immediately close the lid.
Step 7: Let it rest for 10 minutes. Remove the bowl and discard the coal. Mix the raab well. Serve hot or at room temperature. Before serving, drizzle some ghee and roasted cumin powder. You can also garnish it with chopped cilantro.
Other Rajasthani Recipes We Recommend
Mutton Curries
Laal Maas Recipe (Spicy Rajasthani Mutton Curry)
Indian Snacks
Makki Ka Dhokla Recipe
Pickle Recipes
Rajasthani Aam ka Achar
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Jowar Ki Raab Recipe
Ingredients
- 1 cup plain yogurt (dahi, curd)
- 3 cups water (divided)
- ¼ cup jowar flour (sorghum)
- 1 teaspoon grated ginger
- 1 teaspoon salt
- ½ teaspoon roasted cumin powder
For Dhungar
- 1 piece charcoal
- 1 teaspoon ghee
Instructions
Cook The Raab
- Whisk yogurt and 1 cup of water in a large mixing bowl.
- Add jowar flour and whisk well to make a lump-free mixture.
- Add the remaining 2 cups of water and whisk well.
- Now, add ginger, salt, and roasted cumin powder and mix well.
- Transfer the mixture to a pan.
- Cook on medium heat for 15-20 minutes, stirring frequently.
Give Dhungar
- Heat a charcoal over direct flame until it is red hot.
- Keep a bowl in the center of the raab and keep the hot charcoal in the bowl.
- Drizzle 1 teaspoon ghee over the coal and immediately close the lid.
- Let it rest for 10 minutes.
- Remove the bowl and discard the coal.
- Mix the raab well. Serve hot or at room temperature. Before serving, drizzle some ghee and roasted cumin powder. You can also garnish it with chopped cilantro.