on May 14, 2024, Updated May 26, 2024 If you like this recipe, you can also try more Rajasthani recipes: Namkeen Oliya, Ker Sangri, Papad Ghatiya Sabzi, and Kairi Mirch Ki Sabzi. My dad is from Rajasthan. Because of his dad’s transferrable job, he spent his childhood traveling all over the state. He is also a food connoisseur and credits his travels to help him understand Rajasthani food in detail. He introduced me to Raab, a soup-like dish that can be made using various flours and yogurt (dahi). I had already tried Bajre ki Raab and used the base recipe to make this version with Jowar flour.
About Jowar Ki Raab
Jowar Ki Raab is a traditional Indian drink made with jowar flour, buttermilk, and other simple ingredients.
It is quite popular in Gujarati and Rajasthani homes and is often prepared in summer as it acts as a natural coolant in the scorching summer heat. It is also served piping hot in winter to warm the body.
Jowar ki raab is very nutritious, easy to make, and comes together in under 30 minutes. It is traditionally served as a healthy breakfast or a side of everyday meals. You can also have it as a snack in between meals.
Jowar Flour (Sorghum) – This millet is great for summer and winter.
Others – You will also need salt, ginger, roasted cumin powder, and cilantro (fresh coriander leaves).
I like to smoke my raab. This step is optional, but it takes the taste to the next level. You will need charcoal and ghee to give this drink a smoky flavor.
Add ¼ cup jowar flour and whisk well to make a lump-free mixture.
Now, add 1 teaspoon grated ginger, 1 teaspoon salt, and ½ teaspoon roasted cumin powder and mix well.
Keep a bowl in the center of the raab and keep the hot charcoal in the bowl.
Drizzle 1 teaspoon ghee over the coal and immediately close the lid.
Remove the bowl and discard the coal.
Mix the raab well. Serve hot or at room temperature. Before serving, drizzle some ghee and roasted cumin powder. You can also garnish it with chopped cilantro.
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