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Rabadi (राबड़ी) (Rabri, Rabdi) is a dish commonly used by Jats and other rural population. It is generally prepared with butter milk (छाछ) and Bajra (बाजरा) flour. But it can be prepared with wheat flour or corn flour also. In Rajasthan, it is usually prepared with Bajra flour. There are mainly three kind of Rabadi (राबड़ी) cooked by different methods and ingredients.

Types of Rabri

1. छाछ की राबड़ी (Buttermilk Rabadi) prepared with buttermilk and Bajra flour cooked in clay pot.

2. ओलेड़ी राबड़ी (Fermented buttermilk Rabadi) prepared with Bajra flour and buttermilk fermented for few hours and later cooked in a clay pot.

3. कूटेड़ी राबड़ी (कूट की राबड़ी) (Rabadi with crushed Bajra grains and buttermilk)- It is prepared with crushed bajra grains and buttermilk. Bajra grain are first made wet with water and then crushed. Then it is cooked in buttermilk in a clay pot traditionally.


Mostly, Rabadi (राबङी) is cooked with dinner and taken at that time. Next day morning, remaining portion can be taken with curd and/or buttermilk either with breakfast or lunch or both. Some people mix milk with Rabadi at dinner time also.

James Tod[1] writes that Rabri and chhachh, or ' porridge and buttermilk,' form the grand fare of the desert. A couple of sers of flour of bajra, juar, and khejra is mixed with some sers of chhachh, and exposed to the fire, but not boiled, and this mess will suffice for a large family.

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