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Cereals and bread from North-western India
Rabadi is a sour drink-porridge of north-western India made by fermenting pearl millet (or barley) flour in buttermilk for a few hours and then cooking it. The buttermilk brings the lactic acid bacteria, and a short warm fermentation lowers the pH, raises the acidity and cuts the grain's phytic acid. It is a summer food. Made in 4 steps over 19 h – 25 h. The longest step, ferment again (optional), takes 16 h (Gupta V 2010). Lactiplantibacillus plantarum does most of the fermenting.
| Main step | 16 hReported[gupta2010] | Ferment again (optional) |
|---|---|---|
| Temperature | 35–50 °CReported[neeru2024][dhankher1987] | Ferment in a warm place |
| 6.83 g | Pearl millet flour[neeru2024] |
| 42.44 mL | Buttermilk[neeru2024] |
| 50.72 mL | Water[neeru2024] |
| Starter | backslop via buttermilk |
Total time across the recorded steps: 19 h – 25 h
What changes: Pearl millet flour is stirred into buttermilk and water
Output: slurry.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Rabadi ferments cereal flour in buttermilk, so its lactic bacteria come from the dairy, not from the grain. It is fermented for hours, not days, and is usually cooked after fermenting.
No safety limits specific to rabadi were found. Cooking after the short fermentation heats the slurry through; a refrigerated rabadi-like milk drink kept for 7 days at 5–7 °C.
Every number is labelled with how it is known. How this atlas is made
Rabadi is a summer food of rural Haryana and Rajasthan. Studies from the 1980s onward showed that its short fermentation cuts phytic acid and raises acidity.
