Main ingredients Yogurt, Maize flour, Ghee, Cumin seeds, Green chillies, Fresh coriander leaves, Roasted cumin powder, Red chilli powder Cuisine Rajasthani Course Dals and kadhis Prep time 0-5 minutes Cook time 30-35 minutes Serve 4 Taste Mild Level of cooking Easy Others Vegetarian Ingredients 1 cup yogurt ¾ cup maize flour (makai ka atta) Salt to taste Tempering 2 tablespoons ghee 1½ teaspoons cumin seeds 3-4 green chillies, slit 1 tablespoon chopped fresh coriander leaves Roasted cumin powder for garnish Red chilli powder for garnish Method To make buttermilk, take yogurt in a large jug, add 3 cups water and churn with a wooden churner till smooth. Take maize flour in a large bowl, add 1 cup of this buttermilk and mix to a smooth lump free batter. Add the remaining buttermilk and mix. Heat a non-stick deep pan, add the mixture, and cook on medium heat, stirring occasionally, for 20-25 minutes. Add salt and mix well. Heat ghee in a small non-stick pan, add cumin seeds and let them change colour. Add green chillies and mix well. Pour this into the prepared mixture and mix well. Add coriander leaves and mix till well combined. Transfer the raab into serving bowls, garnish with roasted cumin powder and red chilli powder and serve.