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Rajasthani Khata Rabdi
by Rajnish Saharan
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Recipe Details
Before you
light the stove…
⏱️
25
min
Prep Time
🔥
45
min
Cook Time
🍽️
4
Servings
⭐
5.0
Rating / 5
MABAPU TM
Vegetarian (Veg)
Super Healthy
What you'll need
Fresh from
the market
—
Sour Yogurt (Dahi) or Buttermilk (Chaas)
—
Pearl Millet Flour (Bajra Atta)
—
Water
—
Roasted Cumin Powder (Bhuna Jeera)
—
Rock Salt or Regular Salt
—
Black Salt (Kala Namak)
—
Chopped Onion & Mint Leaves
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Ingredients
Instructions
Nutrition
Full recipe
01
Step
Whisk the Base
Whisk the sour yogurt and water together in a deep pot until completely smooth.
02
Step
Mix the Flour
Gradually add the pearl millet flour to the liquid, stirring continuously to prevent any lumps from forming.
03
Step
Simmer and Stir
Cook the mixture over medium-low heat while stirring continuously until it comes to a boil.
04
Step
Thicken the Mix
Lower the flame once it boils and let it simmer for 15 minutes until the raw flour smell vanishes and the mixture thickens.
05
Step
Season and Cool
Turn off the heat, stir in the salt, black salt, and roasted cumin powder, then let it cool completely.
06
Step
Ferment (Optional)
Keep it covered in an earthen pot for 4 to 5 hours to enhance the sour fermented flavor.
07
Step
Serve
Garnish with chopped raw onions and fresh mint leaves, then serve chilled or at room temperature.
Per Serving
Nutrition
Breakdown
1 large glass (approximately 250ml)
331.75
Calories per serving
2.85g
Protein
63.94g
Carbs
4.18g
Fat
Fiber
3.85g
Sugar
13.49g
Sodium
19468.75mg
Cholesterol
0.00mg
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Rajasthani Khata Rabdi
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