Raab By Ranveer Brar


A traditional Guajarati recipe that is heart friendly as well as yummy.
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Cooking Time

10-20 Min

Meal Type


Preparation Time

10 Min



Rate This Recipe7


  • For Raab
  • 2 cups Yogurt
  • water as required
  • 2½ tbsp millet powder
  • salt to taste
  • 1 tsp coriander powder
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tbsp oil
  • 1 tsp coriander seeds
  • 2 green chillies
  • slit
  • 2 cups raab mixture
  • 2 millet papad
  • crushed
  • For Chilla
  • 2 to 3 tbsp millet flour
  • 2 tbsp Yogurt
  • 1 tsp ginger grated
  • salt to taste
  • 1 tsp oil
  • 1 tbsp Coconut grated
  • 1 green chilli chopped
  • For Garnish
  • Green chillies slit Coriander sprigs Millet papad Coconut grated


  1. 1

    For the raab mixture whisk yogurt, water, millet flour, salt, coriander powder, turmeric powder, and red chilli powder together in a mixing bowl. In a pot, heat oil and add coriander seeds, slit green chillies, raab mixture, and crushed millet papads. Mix well. Let the mixture boil. For the chilla batter, combine millet flour, yogurt, grated ginger, salt, water, oil, grated coconut, and chopped green chilli in a bowl. In a non stick pan, heat oil and pour a ladleful of the chilla batter to make a chila. Cook from both sides. Garnish raab with coriander sprigs. Garnish the chilla with slit green chillies grated coconut, and crushed millet papads.

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