Jowar Ki Raab

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Jowar Ki Raab is a comforting Rajasthani drink made with buttermilk and jowar flour. Here is how to make it.

If you like this recipe, you can also try more Rajasthani recipes: Namkeen Oliya, Ker Sangri, Papad Ghatiya Sabzi, and Kairi Mirch Ki Sabzi.

Jowar ki raab served in a mug.
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My dad is from Rajasthan. Because of his dad’s transferrable job, he spent his childhood traveling all over the state. He is also a food connoisseur and credits his travels to help him understand Rajasthani food in detail.

He introduced me to Raab, a soup-like dish that can be made using various flours and yogurt (dahi). I had already tried Bajre ki Raab and used the base recipe to make this version with Jowar flour.

About Jowar Ki Raab

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 as it acts as a natural coolant in the scorching summer heat. It is also served piping hot in winter to warm the body.

Jowar ki raab is very nutritious, easy to make, and comes together in under 30 minutes. It is traditionally served as a healthy breakfast or a side of everyday meals. You can also have it as a snack in between meals.

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

Whisk 1 cup of plain yogurt and 1 cup of water in a large mixing bowl.

Add ¼ cup jowar flour and whisk well to make a lump-free mixture.

Jowar flour and water added to whisked yogurt.

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.

Lump free jowar mixture.

Transfer the mixture to a pan.

Mixture added to a pan.

Cook on medium heat for 15-20 minutes, stirring frequently.

Ready jowra ki raab.

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.

Hot charcoal kept in bowl over the raab and ghee drizzled over it.
Lid closed.

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.

Ready jowar ki raab.

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Jowar Ki Raab is a comforting Rajasthani drink made with buttermilk and jowar flour. Here is how to make it.
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Jowar Ki Raab Recipe

Jowar Ki Raab is a comforting Indian drink made with buttermilk and jowar flour. Here is how to make it.
Servings: 4 people

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
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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.
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