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| 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.
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