Ingredients
- Maize flour (makki ka atta): 2 tbsp
- Buttermilk (slightly sour, whisked): 1½ cups
- Water: ½ cup
- Ghee (clarified butter): 1 tsp
- Cumin seeds: ½ tsp
- Asafoetida (hing): a pinch
- Salt: to taste
- Green chili (finely chopped): 1 (optional)
- Ginger (grated): ½ tsp
- Coriander leaves (chopped): for garnish
Preparation
Heat ghee in a pan on low heat. Add cumin seeds and let them crackle. Add asafoetida, green chili, and grated ginger, and sauté for a few seconds.
Add maize flour to the pan and roast on low heat for 2-3 minutes until it releases a nutty aroma.
Gradually add water while stirring continuously to avoid lumps. Cook for 3-4 minutes until the mixture thickens slightly.
Lower the heat and slowly pour in the whisked buttermilk, stirring constantly to prevent curdling.
Add salt and continue cooking for another 5-6 minutes until the raab reaches a smooth consistency.
Garnish with fresh coriander leaves and serve hot as a nutritious and comforting drink or light meal.
Servings: Serves 1
Notes:
- Ensure the buttermilk is at room temperature to avoid curdling when added to the hot mixture.
- For a richer flavor, you can add a pinch of turmeric or a dash of black pepper.
- This raab is often consumed in Rajasthan for its cooling and digestive properties.
- Adjust the consistency by increasing or reducing the water quantity.
