Bajra Raab is a traditional Rajasthani healthy soup made from pearl millet flour and buttermilk. Known for its warming properties, it is especially popular during winters and is valued for boosting immunity and aiding digestion. This slightly tangy and earthy-flavored soup is both nutritious and comforting, making it a staple in rural Rajasthan.
In a bowl, mix bajra flour with a little water to form a smooth paste (no lumps).
Heat a pan and add a small amount of ghee.
Add cumin seeds and let them splutter.
Add grated ginger and sauté briefly.
Add the bajra paste and cook on low flame for 2–3 minutes.
Slowly pour in buttermilk while stirring continuously.
Add turmeric, salt, and black pepper.
Cook on low heat, stirring constantly, until it thickens slightly and is well blended.
Simmer for 5–7 minutes to enhance flavor.
Serve hot as a nourishing soup.
Bajra flour (pearl millet) – 2 tbsp
Turmeric powder – ¼ tsp
Buttermilk (chaas) – 2 cups
Salt – as per taste
Ginger (grated) – 1 tsp
Black pepper – ½ tsp
Cumin seeds – 1 tsp
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