- 1 At My Place
- 2 A Little About Sorghum
- 3 How To Make
- 4 Why You Will Love This Recipe
- 5 Step By Step Recipe
- 6 FAQs
- 7 Related Recipes:
- 8 Let's Connect!
- 9 Jowar Buttermilk
Jowar Raabdi recipe in which Jowar flour & vegetables are added to buttermilk and thus making an excellent summer coolant to protect you from harsh summer winds.
Jowar or Sorghum itself is cool in nature and when combined with cool buttermilk, it becomes an excellent coolant that not only cools the body but also boosts immunity. Crunchy veggies lend a wonderful taste to it along with making it filling.
Have it in the morning at breakfast and it acts as an umbrella when you go out in the sun. Have it after coming back from the sun, and it cools you down immediately.
It is a common drink in rural areas of Rajasthan. They make it regularly either with Jowar or Bajra (Pearl millet) or Barley. In Rajasthan, it is commonly known as Raabdi. They have it cold in summers and warm in winters. It is a very filling beverage and is common for farmers to have a glass full of Raabri before they leave to work in their farms. You go to South India, and there it is commonly made with Ragi (Finger Millet).
This Jowar buttermilk is not very common in urban areas but if you want to try millets then do try this. The taste of Jowar is negligible but its nutrients are full on there.
At My Place
Jowar buttermilk has been on my list for almost one year but just didn't try it. Thanks to my millets theme that I tried it and it turned out just the way I wanted it to be.
If you are wondering as to why since last year I was about to try it then I will tell you the story behind it. Actually, last summer, somewhere in the month of July, we, along with my sisters-in-law, went to Tijara for a weekend holiday.
It was peak summer, there at the resort where we were staying, they served us this buttermilk in breakfast. They called it Rabdi in their local language.
It was something totally new for us. We tried it reluctantly but thereafter got glued to it. We just loved it and had 2 to 3 servings of it. Not only that, we even met the chef, appreciated his preparation, and asked him as to how to make it. He explained to us the whole method and told us that he had made it with barley (Jaun) but the same could be made with many other things like pearl millet or sorghum or ragi. Though all three of us (me and my two sisters-in-law) were bent upon trying it after going back to our respective houses but once back got busy in our busy lives and none of us tried it.
And with almost all the millets in my pantry right now, this was the best time to try it. I not only tried it but tried to present it in the same way as they had laid in the buffet in the resort. So, this is a little story behind my Jowar buttermilk. I opted for Sorghum, or Jowar though it can very well be made using Ragi or Pearl millet (Bajra) also. I purposely left Barley as it's not a millet, otherwise, even this can be used.
A Little About Sorghum
Like all other millets, Sorghum is too packed with nutrients and minerals. But unlike other millets, Sorghum is closest to wheat in terms of taste and texture. It can be replaced for wheat in a much easier way than any other millet. This millet is called Jowar in Hindi, Sorghum in English and Cholam in Tamil and Malayalam. You can read more about this millet here.
How To Make
- First of all, Jowar flour is mixed with curd and after adding some water it is cooked on low flame till it turns thick, just like we made Kadhi.
- Make sure to keep stirring it throughout. It takes just 5 to 7 minutes.
- Thereafter, it is left on the kitchen counter only so that it gets fermented.
- If the weather is too hot, then you can keep it for 3 to 4 hours and then keep it in the refrigerator.
- At the time of serving, one tablespoon of this slurry is added to buttermilk and your Jowar buttermilk is ready.
- The addition of spices and veggies is optional and depends on one's taste. But all these veggies are apt for summer and have cooling properties as well.
- So, you have seen it is a very easy and quick recipe. Make the slurry, ferment it for a few hours and keep it in the refrigerator. Then at the time of serving, just add it to buttermilk and it's ready.
Why You Will Love This Recipe
- Natural summer Coolant
- Boosts immunity
- Quick to make
- Great in looks as well as in taste.
- A nice way to include millets in daily meals.
- Can be had anytime, breakfast or meals or otherwise.
- Good for all, including diabetics
- Good for gut health being a probiotic.
Step By Step Recipe
A. For Jowar Slurry
- Take Jowar flour and curd in a bowl and make a lump-free paste.
- Add water. It will be liquidy at this stage.
- Cook it on medium flame, stirring continuously, for 5 to 7 minutes. By then the mix will get a little thicker.
- Switch off the flame. Cover it and let it be like this for 4 to 5 hours or overnight. It will become thick like a paste as it cools down completely.
- Keep it in the refrigerator or use it as it is.
B. For Jowar Buttermilk or Raabdi
- To serve, make buttermilk by mixing curd and water. You may use a hand mixer or whisker. Add Jowar slurry to this buttermilk,
- Add salt, roasted cumin powder, and finely chopped veggies.
- Serve with love, Ragi Dosa optional.
Q) What can be used in place of Jowar?
- You can use Bajra or Ragi flour. Everything remains the same just use whatever flour if you wish to.
- You can try this with Sattu too. The only difference is that it doesn't require any cooking. Sattu is made from cooked grains only so simply add Sattu powder to your buttermilk and enjoy.
Q) When is the best time to have it?
- You can have this any time of the day.
- You can have it at breakfast and it will keep you full for a long time.
- Have it along with your meals and enhance the taste of your food. It is especially relished with Bajre Ki Roti (Pearl Millet chapati).
- Have it in the evening replacing your evening tea. Have it whenever you wish to have and avail its goodness.
I hope you have liked easy recipe of healthy Jowar Buttermilk. I am sure you will definitely try it out for your loved ones. I would love to have your views regarding this,
Thank you for reading this post. If you have liked this recipe then do let me know by leaving a comment below. Your feedback fuels my enthusiasm. You may share this post with your dear ones by clicking on the little buttons below. You may follow me on FacebookPinterestInstagram(#samirasrecipediary) too. for latest recipe updates. Thank you!
A light, spicy and naturally drink to protect you from harsh summer winds.
For Jowar Slurry
- 2 Tbsp Sorghum Flour (Jowar Ka Atta)
- 2 Tbsp Curd
- 1 Cup Water
For Jowar Buttermilk
- 1/2 Cup Curd
- 4 Cups Water
- 1/2 tsp Salt
- 1/4 tsp Rock Salt (Kala Namak)
- 1/2 tsp Roasted Cumin Powder
- 1/2 Cup Finely Chopped Veggies (Cucumber, Onions, Tomatoes)
- 1 teaspoon Finely Chopped Coriander Leaves
- 1 Pc Green Chilli, Chopped (Optional)
Make Jowar Slurry
Take Jowar flour and curd in a bowl and make a lump-free paste.
Add water. It will be liquidy at this stage.
Cook it on medium flame, stirring continuously, for 5 to 7 minutes. By then the mix will get little thicker.
Switch off the flame. Cover it and let it be like this for 4 to 5 hours or overnight.
Keep it in the refrigerator or use as it is.
Make Jowar Buttermilk
To serve, make buttermilk by mixing curd and water. You may use a hand mixer or whisker. To this buttermilk, add Jowar slurry.
Add salt, roasted cumin powder, and finely chopped veggies.
Serve with love, Ragi Dosa optional.
- Adjust the consistency of buttermilk as per your liking.
- Addition of veggies is optional too.
- You can mix everything and keep it ready to drink in the refrigerator.