Moth Bajra Raabdi

Steps

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1. 1
   Wash and dry the pearl millet and moth beans, then grind them into a fine flour.
   ▶ ≈0:31
2. 2
   Mix the ground flour with sour buttermilk and water to form a thin batter.
   ▶ ≈0:44
3. 3
   Cover the batter and let it ferment in a warm place for about 8–10 hours, allowing good bacteria to grow. This boosts nutrition, makes it easier to digest, and develops a tangy fermented flavor.
   ▶ ≈0:58
4. 4
   Once fermentation is complete, the flour will settle at the bottom while a layer of water with tiny bubbles forms on top, giving off a mild sour aroma.
   ▶ ≈1:25
5. 5
   Pour off the top water layer into a pot and bring it to a gentle simmer.
   ▶ ≈1:32
6. 6
   Add the settled bajra and moth batter, then cook on low heat while continuously stirring to prevent lumps, until evenly cooked.
   ▶ ≈1:42
7. 7
   Once cooked, let it cool and strain it for a smoother texture — this makes for a more enjoyable drinking experience. This forms the raabdi base.
   ▶ ≈1:56
8. 8
   Before serving, stir in buttermilk and salt to taste. Optionally add chopped onion, roasted cumin powder, and mint powder for extra flavor.
   ▶ ≈2:26