A lightly-flavoured porridge or a kanji made with maize flour that is a healthier meal in itself. Suitable for winters so do try this. A crucial tip, it is best to simmer it in earthen pots and pans for that outright rustic feel.

RAJASTHANI RAAB

Ingredients

1 cup yogurt
3/4 cup maize flour (makai ka atta).
Salt to taste.
Tempering.
2 tbsps ghee.
1 1/2 tsps cumin seeds.
3-4 green chillies, slit.
1 tbsp sliced fresh coriander leaves.
Roasted cumin powder for garnish.
Red chilli powder for garnish.

Approach.

1. To make buttermilk, take yogurt in a large container. Add 3 cups water and combine with an assistance of a wooden churner.
2. Take maize flour in a large bowl, add 1 cup of the buttermilk and mix till a lump totally free batter is formed. Include the staying buttermilk and mix.
3. Heat a non-stick deep pan. Include the mixture and blend well. Stir periodically and prepare for 20-25 minutes on medium heat.
4. Include salt and blend well.
5. Heat ghee in a non-stick pan. Add cumin seeds and let them alter colour. Include green chillies and blend well. Put this into the ready mix and mix well.
6. Add coriander leaves and blend till well combined.
7. Transfer the raab into serving bowls, garnish with roasted cumin powder and red chilli powder.

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