By Devi Poojari
This ragi ki raab, an integral part to Jodhpuri meals during the summer season, is known to be an excellent probiotic and coolant. Made with toasted ragi flour and fermented buttermilk, this summer ‘drink’ is known to be beneficial in cooling the gut as well as shielding the body from a heatstroke.
2 cups buttermilk 1 teaspoon mustard powder 4 tablespoons ragi flour, toasted 1.5 cups water 1 teaspoon cumin powder 2 tablespoons fresh coriander Salt, to taste
Add salt and mustard powder to the buttermilk and stir to combine. Allow the buttermilk to rest for 4-5 hours in a warm place and ferment.
Boil the remaining water in a separate pot and add the ragi flour. Whisk it thoroughly and cook further for 5-6 minutes, until it begins to thicken.
Cool the thickened ragi mixture completely and add it to the fermented buttermilk. Mix well to combine before adding the cumin powder, coriander leaves and checking for seasoning to adjust, if necessary.
Refrigerate the raab until it is ready to be consumed and serve with chopped onions, more fresh coriander, a dollop of yoghurt and cold chapatis.
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