Creamy Pearl Millet Porridge (Bajra Raab)

1. 1
   prep

   Mix the bajra flour with yogurt and water to make a smooth base.

   1.In a large bowl, whisk the yogurt until completely smooth and lump-free.

   2.Stir in 2 cups of water and mix well.

   3.Gradually add the bajra flour, whisking continuously to avoid lumps.

   4.Slowly stir in the remaining 2 cups of water until you have a thin, smooth batter.

   TIPWhisk the dry flour into the cold liquid gradually — adding it all at once creates stubborn lumps.
2. 2
   simmer · ~12 min

   Cook the porridge until thick and creamy.

   1.Pour the flour-water-yogurt mixture into a heavy-bottomed pan.

   2.Place the pan over medium heat and start stirring immediately with a wooden spoon.

   3.Cook for 10 to 12 minutes, stirring constantly to prevent sticking or lumps.

   4.Watch for the mixture to thicken into a smooth, creamy consistency — it will coat the back of the spoon.

   5.Add the salt and stir well. Remove from heat once thick.

   TIPConstant stirring is non-negotiable here — bajra scorches easily and will stick to the bottom if left unattended.
3. 3
   temper · ~2 min

   Prepare the cumin and ginger tempering.

   1.In a small tadka pan or ladle, heat the ghee over medium heat until it shimmers.

   2.Add the cumin seeds and ajwain. Let them sizzle and turn aromatic (15–20 seconds).

   3.Add the ginger paste and slit green chili. Sauté for another 30 seconds until the raw ginger smell fades.

   4.Immediately pour the sizzling tempering over the hot porridge and stir through.

   TIPPour the tadka as soon as it's ready — the hiss and sizzle when it hits the porridge releases incredible aroma.
4. 4
   garnish

   Garnish with fresh coriander and serve piping hot.

   Ladle the hot raab into four bowls or katoris. Scatter chopped fresh coriander over each serving and serve immediately while warm.

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