Rabodi is a traditional home made Rajasthani dish specially used in marwar region.It is made by soaking dried thin sheets of buttermilk and corn flour in water until tender then cooking it in a buttermilk curry with other spices. Rabodi has a slightly tangy and savoury flavour and is often enjoyed with hot or cold Phulkas. Rabori can be stored dried for several months and cooked as needed.
Rajasthani Rabodi is a traditional, sun-dried delicacy made from buttermilk and corn flour (or pearl millet) than is staples in marwari house holds. It serves as a rustic, long-lasting ingredient for making a tangy and savoury curry often utilized during winters or times when fresh vegetables are scarce.
How to Prepare
Rabodi is typically cooked by soaking the dried prices in boiling water to soften them then simmered in a yogurt or butter milk gravy with spices like cumin, red chilli and coriander.
Serving
It is best paired with Bajra Roti (pearl millet flatbread) or steamed rice.
Shelf Life
As a dry ingredient it can be stored for 6 to 12 months.
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