Sorghum (Bajra) and Yoghurt Soup

A simple soup for the winter season, inspired from the state of Rajasthan. This can be made using  coarse corn flour too. I have added some vegetables such as corn and carrots to make it more wholesome. You can also add whatever vegetables you prefer or have available at home.


This serves 2 medium size portions. So increase the ingredients proportionally if need be.

  1. Sorghum or Bajra Flour 1/3 cup
  2. Thick Yoghurt  1/2 cup
  3. Cubed vegetables 1/3 cup
  4. Green Coriander  and spring onions, chopped finely to garnish.
  5. Salt to taste
  6. Black pepper powder 1/2 tsp
  7. Roasted cumin powder 1/2 tsp
  8. Ghee or butter, just a few drops for flavour & aroma.

Method :

  1. Take a medium size pot on low flame and roast the flour first. Takes about 5 minutes. Turn off the flame and keep aside.
  2. In the same pot, take the yoghurt, 1 cup water, salt, pepper powder, cumin powder and whisk well to ensure there are no lumps. Now add the roasted flour and whisk again.
  3. Keep the flame on medium and bring it to a boil, stirring occasionally. The mixture will thicken. Add in the vegetables and let it simmer for the next 10 minutes, until the vegetables are soft.
  4. Once done, Garnish with spring onion, green coriander and a few drops of butter.  Best had hot and it smells heavenly !!

Tip: Always add the ghee from the top after the dish is almost done rather than cooking in it to maintain the flavour and most importantly to avoid using too much.


One Comment Add yours

  1. Sangeeta says:

    Wow that great cooking, in Rajasthan we call it rabbri or simply Rab, tests heavenly in winter months, you added veggies to make it healthier. 👏👏👏👏

    Liked by 1 person

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s