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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.
| Pearl millet flour6.83 g | [neeru2024] |
| Buttermilk42.44 mL | [neeru2024] |
| Water50.72 mL | [neeru2024] |
| Starter | other: buttermilk, which carries the lactic acid bacteria; the 2024 formulation mixes only millet flour, buttermilk and water |
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 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 |
Rabadi ferments cereal flour in buttermilk, so its lactic bacteria come from the buttermilk (Neeru et al. 2024), not from the grain. It is usually cooked after fermenting.
The slurry is cooked after the short fermentation: 7–8 minutes over a high flame, then boiled (Neeru et al. 2024). The fermented-cooked-fermented method ferments the rabadi again for 16 hours after cooking; the study's abstract gives no temperature and no safety test. No source we read tests rabadi for Bacillus cereus, but the US FDA says in general that it grows between 4 and 48 °C, and that its vomiting-type toxin most often affects rice and other starchy foods and may not be disabled by cooking. The FDA advises keeping food refrigerated at 40 °F (4 °C) or lower, which a second ferment left out of the fridge does not do.
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