Taking our traditional Rajasthani Bajra Raab to the next level with this Bajra Raab Khow Suey! A warm, comforting winter favorite with a fun, flavorful makeover!
This time, I’ve given this traditional favorite a playful Khow Suey-style twist! The warm, creamy bajra raab gets a subtle smoky flavor from a ghee and charcoal dhungar, bringing out its wonderful earthy flavors.
But what makes this version really special is the presentation! I’m serving the hot raab in a kettle over a little warmer, with an assortment of colorful vegetables, mini dal kachoris, crispy noodles, masala boondi, and delicious garnishes.
WATCH HOW TO MAKE BAJRA RAAB KHOW SUEY:
The mini dal kachoris form the base, followed by sweet corn and colorful bell peppers. The hot raab is poured over everything, finished with shredded vegetables, crunchy noodles, boondi, crispy garlic, microgreens, and a drizzle of sesame chili oil or ghee.
And just like Khow Suey, the possibilities for toppings are endless! Everyone can build their own glass with their favorite accompaniments, making this dish as much about the experience as it is about the flavors.
A wonderful combination of traditional Rajasthani comfort and a creative, interactive presentation, this Bajra Raab Khow Suey is perfect for cozy winter evenings, festive gatherings, and entertaining guests.
If you like this, please try my other recipes:
- Burmese Samosa Soup
- Beetroot Rasam Shots With Herbed Veggie Crackers
- Rajasthani Makki Ki Raab – Corn Soup
- Spiced Orange Rasam
A Rajasthani winter favorite with a whole new twist! Warm, creamy Bajra Raab with a hint of smokiness, poured over mini dal kachoris, colorful veggies, and topped with crispy noodles, masala boondi, and all those delicious crunchy garnishes!
Served hot from a little kettle, with endless possibilities for toppings so everyone can create their own glass just the way they like it! A little tradition, a little creativity, and a whole lot of comfort! ❤️
- 1 cup yogurt
- 1/4 cup bajra (pearl millet) flour
- 4 cups water , plus more as needed
- 1/2 tsp cumin seeds , roughly crushed
- 1 tsp ginger , finely minced
- 1 green chilies , finely chopped
- 1/2 tsp sugar , just to balance the taste
- salt , to taste
- 1 tbsp ghee
- 1 coal
- 1 tsp ghee
- 8 mini dal kachoris , store-bought
- 1 1/2 cups crispy noodles
- 1/2 cup masala boondi (chickpea flour droplets)
- corn , boiled
- mixed color bell peppers , finely chopped
- purple cabbage , finely chopped
- carrots , finely chopped
- crispy fried garlic
- microgreens
- chili oil
- ghee
-
In a mixing bowl, combine yogurt, bajra flour, and 4 cups of water. Whisk everything together until smooth and lump-free.
-
Transfer the mixture to a heavy-bottomed pan over medium heat. Stir continuously until it comes to a boil. This prevents lumps from forming and helps keep the yogurt from curdling.
-
Once it comes to a boil, reduce the heat and let it simmer for about 5 minutes, stirring occasionally.
-
Add salt, roughly crushed cumin seeds, finely minced ginger, chopped green chili, and sugar to balance the taste. Mix well.
-
Add 1 tbsp ghee and continue simmering for another 5–7 minutes until the bajra flour is cooked and the raab develops a smooth, creamy consistency.
-
Adjust the consistency with additional hot water as needed. The raab should remain smooth and pourable, as it will be served from a kettle.
-
Heat a small piece of natural, food-safe charcoal until red-hot. Place a small heatproof steel bowl inside the pan containing the cooked raab. Carefully place the hot charcoal into the steel bowl and pour 1 tsp ghee over it. Immediately cover the pan with a tight-fitting lid and let the smoke infuse briefly. Carefully remove the charcoal and the steel bowl. That subtle hint of smokiness brings out the wonderful earthy flavors of the bajra raab!
-
Transfer the hot bajra raab into a heat-safe serving kettle and place it over a suitable small food warmer to keep it warm.
-
In individual heat-safe serving glasses or bowls, lightly crush the mini dal kachoris at the bottom. Add some boiled corn and finely chopped colorful bell peppers.
-
Pour the hot, creamy bajra raab over the kachoris and vegetables.
-
Top with shredded purple cabbage, shredded carrots, crispy noodles, masala boondi, and crispy garlic. Finish with fresh microgreens and a drizzle of sesame chili oil or ghee, as preferred.
-
Serve immediately while the raab is hot and the toppings are crunchy.
Recipe Video
- Consistency: Bajra Raab thickens as it sits. Adjust with a little additional hot water whenever needed to maintain a smooth, pourable consistency.
- Cooking: Keep stirring continuously until the raab comes to a boil to prevent lumps and curdling.
- Dhungar: Use only natural charcoal suitable for culinary smoking, never lighter-fluid-treated charcoal. Keep it separate from the raab and carefully remove it before serving.
- Kachoris: Store-bought mini dal kachoris work perfectly for this recipe. Lightly crush them in the serving glasses before adding the raab.
- Crunchy toppings: Add crispy noodles, masala boondi, and garlic just before serving to retain their crunch.
- Serving: Arrange the accompaniments separately so everyone can customize their own glass.
- Make ahead: The raab can be prepared in advance and gently reheated. Adjust the consistency with additional water before serving.
Subscribe to my YouTube Channel for step-by-step videos.
DID YOU MAKE THIS RECIPE?
Don’t forget to tag @naturallynidhi on Instagram and hashtag it #naturallynidhi. You can also post your pictures to my facebook page.
I’d love to hear how the recipe turned out and what you think in the comment section below. Find me on 
and share your creation with me!
