Rabodi, is a Special Rajasthani Food dish that features rabodi as the main ingredient.Rajasthani Rabodi Ki Sabzi. is one of the oldest traditional dishes of Rajasthani cuisine. Rabodi is a homemade traditional marwari sabji.
Ingredients for making Rabodi:-
Buttermilk and Jawar/corn (makai) is the base ingredients of rabodi and it looks like thick papad. Now a day it is available in many grocery stores in Rajasthan and might be available in some super market stores like big bazaar etc. It’s a staple in Special Rajasthani Food cuisine and is used to prepare various dishes, with rabodi ki sabzi being one of the most popular.
- Buttermilk 5 litre
- Rabodi (Jawar/corn)1/2 kg
- Cumin seeds 1/2 spun
- Red chili powder 1/2 table spun
- Salt to taste 2 spun
Special Rajasthani Food Rabodi Sabji ki Recipe:-
Special Rajasthani Food Heat oil or ghee in a pan or kadhai over medium heat, Add cumin seeds and let them splutter, Add a pinch of asafoetida (hing) for flavor, Add the dried rabodi to the pan and sauté it for a few minutes until it turns slightly golden brown, Sprinkle turmeric powder, red chili powder, coriander powder, and salt over the rabodi. Mix well to coat the rabodi evenly with the spices, Pour water into the pan, enough to cover the rabodi, Bring it to a boil. Reduce the heat to low and let the rabodi simmer in the gravy until it softens and absorbs the flavors of the spices. Special Rajasthani Food Cook until the gravy thickens to your desired consistency. Adjust salt and spices if needed. Garnish with chopped coriander leaves (optional) before serving, Rabodi ki sabzi is typically served hot with roti (Indian flatbread) or rice. It has a hearty and comforting flavor, with the dried lentil nuggets adding a unique texture to the dish. It’s a wholesome and nutritious vegetarian dish that’s popular in Special Rajasthani Food and enjoyed by locals and visitors alike.
Special Rajasthani Food Moong Dal Vadi:-
Moong dal wadi,Special Rajasthani Food is a popular ingredient in Indian cuisine, especially in regions like Rajasthan. It’s made from ground moong dal (split green gram lentils) that are shaped into small rounds or squares and then dried. Special Rajasthani Food Moong dal badi adds a rich and savory flavor to dishes and can be used in various recipes. Here’s a simple recipe to make moong dal badi at home:
High in Protein:- As a great plant-based source of protein, moong dal is a great option for vegetarians and vegans. Protein is crucial for muscle development, cell growth, and general health. Rich in Fiber: Moong dal helps with digestion and encourages a healthy gut due to its high fiber content.
Materials:- 1 cup Moong Dal split green gram , 3 Dry Red Chillies, 1 inch Ginger, 1/4 tsp Asafoetida skip for GF, 1 tsp Garlic pods optional, 1/4 ..
Soaking the Moong Dal:-
Rinse the moong dal thoroughly under running water, Soak the moong dal in enough water for about 4-6 hours or overnight. This will soften the dal and make it easier to grind.
Grinding the Moong Dal:-
Drain the soaked moong dal and transfer it to a blender or food processor, Grind the moong dal into a smooth paste. Use minimal water if necessary to help with grinding, but avoid adding too much water to keep the mixture thick.
Seasoning and Shaping:-
Transfer the ground moong dal paste to a bowl, Add salt to taste and any optional spices like red chili powder, turmeric powder, cumin powder, coriander powder, or garam masala. Mix well to combine, Grease a plate or tray with a little oil to prevent sticking, Take small portions of the moong dal mixture and shape them into rounds or squares. You can also use a spoon or your fingers to shape them.
Place the shaped moong dal badi on the greased plate or tray in a single layer, ensuring they are not touching each other, Let the moong dal badi air dry in a sunny spot for 1-2 days or until they are completely dry and firm. Alternatively, you can also dry them indoors in a well-ventilated area.
Once the moong dal badi are completely dry, store them in an airtight container. They can be stored at room temperature for several weeks to months.
Now that you have homemade moong dal badi, you can use them in various recipes like moong dal badi ki sabzi (curry), pulao, kadhi, or as a crunchy topping for salads and snacks. Enjoy experimenting with this versatile and flavorful ingredient!
