Rural Rajasthani Rabdi Roti
Thick bajra roti crumbled into warm sweetened milk rabdi. Traditional rural Rajasthani farm worker breakfast — high energy for field labor.
Ingredients
Garnish
- Coriander Leaves (optional) (garnish) — 2 tbsp (chopped)
Main
- Pearl Millet — 100 g (ground)
- Milk — 100 g (whole)
- Wheat Flour (Atta) — 250 g (ground)
- salt (optional) (whole)
Tempering
- oil — 2 tbsp (whole)
Method
- In a large bowl, mix the wheat flour and pearl millet flour together with a pinch of salt.
- Warm the milk slightly and use it to knead the flours into a soft, smooth dough, adding a little water if needed. Cover and rest the dough for 10 minutes.
- Divide the dough into equal portions and shape into balls.
- Dust a portion with dry flour and roll it out into a roti of medium thickness, taking care as the millet flour makes it slightly delicate.
- Heat the oil on a tawa over medium heat and roast the roti on both sides till golden brown spots appear, pressing the edges gently with a cloth for even cooking.
- Repeat with the remaining dough, stacking the cooked rotis.
- Garnish with chopped coriander leaves and serve the rabdi roti hot with a dollop of ghee.
Common questions
- Rural Rajasthani Rabdi Roti ko English mein kya kehte hain?
- ग्रामीण राजस्थानी रबड़ी रोटी ko English mein Rural Rajasthani Rabdi Roti likhte hain.
- Ek plate Rural Rajasthani Rabdi Roti mein kitni calories hoti hain?
- 170 kcal per plate.
- Kitna time lagta hai?
- 25 min lagta hai — 10 min taiyari, 15 min pakana.