Bajre ki Khatti

Raabdi

In a bowl, combine the buttermilk and bajra flour, then add a pinch of salt. Mix everything thoroughly until you achieve a smooth consistency, ensuring there are no lumps left in the mixture. Cover the bowl with a lid and set it aside for 1-2 hours.

Heat oil or ghee in a pan. Add mustard seeds and cumin seeds. Let them crackle.

Add grated ginger, chopped green chili, and curry leaves. Saute for a minute.

Pour the bajra flour mixture into the pan and stir continuously to avoid lumps.

Cook on medium flame until the mixture thickens and comes to a boil.

Reduce the flame and let it simmer for another 2-3 minutes.

Gradually add whisked yogurt while stirring continuously.

Add salt and chopped coriander leaves. Mix well.

Pour the raabdi into serving bowls.

Garnish with additional chopped coriander leaves if desired.

Serve hot as a nutritious and comforting soup for winters.