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.

Jowar Buttermilk

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.

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 


Why You Will Love This Recipe


Step By Step Recipe

A. For Jowar Slurry

Take Jowar flour and curd in a bowl

Add water.

Rajasthani Rabdi

B. For Jowar Buttermilk or Raabdi

Raabri recipe



Q) What can be used in place of Jowar?


Q) When is the best time to have it?


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Jowar Buttermilk

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.


  1. Adjust the consistency of buttermilk as per your liking.
  2. Addition of veggies is optional too.
  3. You can mix everything and keep it ready to drink in the refrigerator.
Keyword Jowar Buttermilk, Rajasthani Rabdi

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