Dova ki Raabadi

A superb wholesome drink to combat heat in Rajasthan. It is cooked and left overnight, in the morning strined and served cold with curd and raw onions.

Though it is a is a very popular side dish during summer in Rajasthan but it is a must on 'Basida'. Eight day after Holi 'Basida' is celebrated. As the name Basi suggests, Food like kair sangri ka achar, missi roti, raabadi, dal ka seera, pyaj ka achar etc is cooked the previous day and consumed on Basida. Some myths are related with this festival, there is a saying that  on this day if one worships Sheetala Mata she protects our children from chicken pox . 

 

serves :6

Ingredients:

5 tbsp bajri flour

2 1/2  tbsp moth (matki) flour

2 cups yogurt

1 1/2 cups water

salt to taste

to serve:

1 tsp cumin seeds

curd

finely chopped onions

Method:

1. Mix both the flours,yoghurt & water properly using a whisk so that no lumps remain.
2. Rest the mixture for about 3 hrs. The flours will settle down at the bottom & water will rise up.
3. without disturbing the flour mixture pour the water on top into another pan & bring it to a boil.
4. Now add the remaining batter and Cook on low heat stirring continuously else the flours will stick to the bottom of pan for 10-15 min until well cooked and you get a thick batter like consistency.
4. Cover and leave it overnight.

5. Next morning seive using a muslin cloth,(can add little water to obtain a flowing consistency), using a strainer may not give you a smooth texture .

6. Add the cumin seeds and cool in a refridgirator.

Just before serving add 1 tbsp or more (as desired) of curd to one serving and few chopped onions.


This is my entry for the event :
Comfort food