The traditional Rajasthani dish, corn flour rab, is very popular as a winter breakfast. This local snack is made from corn flour and yogurt (chaach), and the addition of ghee and spices significantly enhances its flavor. Preparing this dish at home does not require much effort, and it can be served hot.
If you want to eat something tasty but easy on the stomach in the morning, you can try the traditional Rajasthani dish—corn flour rab. In some regions of North India, it is also known as maize mahari. It is made from corn flour and chaach. In the rural areas of Rajasthan, it is especially enjoyed during winter. It is quite simple to prepare, and all the necessary ingredients are easy to find at home.
To prepare rab, take corn flour into a pot and gradually mix in a little chaach, stirring thoroughly so that no lumps form in the mixture. Then, add the remaining chaach and one or two bowls of water, mixing the mixture well.
After this, place the pot on medium heat and stir constantly so that the mixture does not burn to the bottom and lumps do not form. When the mixture starts to boil, reduce the heat. Then, cook the dish for about 15–20 minutes, stirring occasionally. When the solution is completely cooked and has become slightly thicker, add salt to taste and roasted cumin powder.
To give rab an aroma, heat ghee in a small pan. Add whole cumin, asafoetida, and the chosen red or green chili. As soon as the cumin starts sizzling, pour this flavored fat into the rab and mix thoroughly. Finally, sprinkle with finely chopped fresh coriander on top. The ready traditional Rajasthani rab is ready to be served hot for breakfast.