Jowar Buttermilk, an excellent natural coolant to protect you from harsh summer winds. Have it in the morning at breakfast and it acts as an umbrella when you go out in the sun. Have it after coming back from the sun, and it cools you down immediately.
Jowar or Sorghum itself is cool in nature and when combined with cool buttermilk, it becomes an excellent coolant that not only cools the body but also boosts immunity. Crunchy veggies not only lends a wonderful taste to it but also makes it filling.
Jowar buttermilk in simple words is buttermilk to which Jowar has been added. But how? Doesn’t it taste raw? If cooked then doesn’t it curdle?
Jowar buttermilk is my entry from letter J for Blogchatter’s A2Z Challenge in which my theme is millets. You can view my other millet recipes by clicking here.
Jowar buttermilk is a common drink in rural areas of Rajasthan. They make it regularly either with Jowar or Bajra (Pearl millet) or Barley. In Rajasthan, it is commonly known as Raabri. They have it cold in summers and warm in winters. It is a very filling beverage and is common for farmers to have a glass full of Raabri before they leave to work in their farms. You go to South India, and there it is commonly made with Ragi (Finger Millet).
We are fortunate to have a variety of natural beverages with a host of medicinal properties suiting the different weather conditions. They are some that keep you warm in winters whereas others keep you cool on hot summer days. With a variety of these drinks around us, is there any need to have carbonated drinks? I think in most of the households, Aam Panna, lemonade, lassi etc are commonly made. This Jowar buttermilk is not very common in urban areas but if you want to try millets then do try this. Taste of Jowar is negligible but its nutrients are full on there.
Jowar Buttermilk At My Place
Jowar buttermilk has been on my list for almost one year but just didn’t try it. Thanks to my millets theme that I tried it and it turned out just the way I wanted it to be.
If you are wondering as to why since last year I was about to try it then I will tell you the story behind it. Actually, last summer, somewhere in the month of July, we, along with my sisters-in-law, went to Tijara for a weekend holiday. It was peak summer, there at the resort where we were staying, they served us this buttermilk in breakfast. They called it Rabdi in their local language. It was something totally new for us. We tried it reluctantly but thereafter got glued to it. We just loved it and had 2 to 3 servings of it. Not only that, we even met the chef, appreciated his preparation and asked him as to how to make it. He explained us the whole method and told us that he had made it with barley (Jaun) but the same could be made with many other things like pearl millet or sorghum or ragi. Though all three of us (me and my two sisters-in-law) were bent upon to try it after going back to our respective houses but once back got busy in our busy lives and none of us tried it.
And with almost all the millets in my pantry right now, this was the best time to try it. I not only tried it but tried to present it in the same way as they had laid in the buffet in the resort. So, this is a little story behind my Jowar buttermilk. I opted Sorghum, or Jowar though it can very well be made using Ragi or Pearl millet (Bajra) also. I purposely left Barley as its not a millet, otherwise, even this can be used.
A Little About Sorghum
Like all other millets, Sorghum is too packed with nutrients and minerals. But unlike other millets, Sorghum is closest to wheat in terms of taste and texture. It can be replaced for wheat in a much easier way than any other millet. This millet is called Jowar in Hindi, Sorghum in English and Cholam in Tamil and Malayalam. You can read more about this millet here.
How To Make Jowar Buttermilk
Jowar buttermilk is made with Jowar flour and buttermilk. First of all, Jowar flour is mixed with curd and after adding some water it is cooked on low flame till it turns thick, just like we made Kadhi. Make sure to keep stirring it throughout. It takes just 5 to 7 minutes. Thereafter, it is left on the kitchen counter only so that it gets fermented. If it is too hot, then you can keep it for 3 to 4 hours and then keep it in the refrigerator. At the time of serving, one tablespoon of this slurry is added to buttermilk and your Jowar buttermilk is ready. The addition of spices and veggies is optional and depends on one’s taste. But all these veggies are apt for summer and have cooling properties as well.
So, you have seen it is a very easy and quick recipe. Make the slurry, ferment it for a few hours and keep it in the refrigerator. Then at the time of serving, just add it to buttermilk and it’s ready.
When To Have Jowar Buttermilk?
You can have this any time of the day. You can have it at breakfast and it will keep you full for a long time. Have it along with your meals and enhance the taste of your food. It is especially relished with Bajre Ki Roti (Pearl Millet chapati). Have it in the evening replacing your evening tea. Have it whenever you wish to have and avail its goodness.
Brownie Points Of My Jowar Buttermilk
|Natural summer Coolant|
|Quick to make|
|Great in looks as well as in taste.|
|A nice way to include millets in daily meals.|
|Can be had anytime, breakfast or meals or otherwise.|
|Good for all, including diabetics|
|Good for gut health being a probiotic.|
Detailed recipe Of Jowar Buttermilk With Step By Step Pics
- Take Jowar flour and curd in a bowl and make a lump-free paste.
- Add water. It will be liquidy at this stage.
- Cook it on medium flame, stirring continuously, for 5 to 7 minutes. By then the mix will get a little thicker.
- Switch off the flame. Cover it and let it be like this for 4 to 5 hours or overnight. It will become thick like a paste as it cools down completely.
- Keep it in the refrigerator or use as it is.
- To serve, make buttermilk by mixing curd and water. You may use a hand mixer or whisker. Add Jowar slurry to this buttermilk,
- Add salt, roasted cumin powder, and finely chopped veggies.
- Serve with love, Ragi Dosa optional.
Sattu Buttermilk: You can try this with Sattu too. The only difference is that it doesn’t require any cooking. Sattu is made from cooked grains only so simply add Sattu powder to your buttermilk and enjoy.
Recipe Card Of Jowar Buttermilk
An excellent natural coolant to protect you from harsh summer winds.
For Jowar Slurry
- 2 Tbsp Jowar Flour
- 2 Tbsp Curd
- 1 Cup Water
For Jowar Buttermilk
- 1/2 Cup Curd
- 4 Cups Water
- 1/2 tsp Salt
- 1/4 tsp Rock Salt (Kala Namak)
- 1/2 tsp Roasted Cumin Powder
- 1/2 Cup Finely Chopped Veggies (Cucumber, Onions, Tomatoes)
- 1 teaspoon Finely Chopped Coriander Leaves
- 1 Pc Green Chilli, Chopped (Optional)
Make Jowar Slurry
Take Jowar flour and curd in a bowl and make a lump-free paste.
Add water. It will be liquidy at this stage.
Cook it on medium flame, stirring continuously, for 5 to 7 minutes. By then the mix will get little thicker.
Switch off the flame. Cover it and let it be like this for 4 to 5 hours or overnight.
Keep it in the refrigerator or use as it is.
Make Jowar Buttermilk
To serve, make buttermilk by mixing curd and water. You may use a hand mixer or whisker. To this buttermilk, add Jowar slurry.
Add salt, roasted cumin powder, and finely chopped veggies.
Serve with love, Ragi Dosa optional.
- Adjust the consistency of buttermilk as per your liking.
- Addition of veggies is optional too.
- You can mix everything and keep it ready to drink in the refrigerator.
This post is a part of #BlogchatterA2Z 2020.
I hope you have liked easy recipe of healthy Jowar Buttermilk. I am sure you will definitely try it out for your loved ones. I would love to have your views regarding this.
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