Several individuals observe fasts to honour the event. Some just eat fruits and milk, while some follow a nirjala fast during which they do not even drink a drop of water. On some days, some people choose to eat light, satvik foods. We have some quick and simple dishes right here that you may try on the day of the Fast if you are also intending to fast with only light snacks to get through the day till you open the fast.
1. Vrat Wala Dhokla Recipe
Many people have a penchant for soft, spongy, and light dhoklas, and you’d be astonished at how simple it is to adapt the traditional recipe to make it vrat-friendly. All you need to do is use rock salt in place of ordinary salt and swap out gramme flour or regular rice for samvat ke chawal.
Ingredients of Vratwala Chawal Dhokla
- 3/4 Cup Samwat ke chawal
- 1 cup Sour yogurt
- 1 tsp Ginger paste
- to taste Green chillies paste
- 1 tsp Sendha namak (rock salt)
- 2 tsp Oil/ghee
- 2 Whole dry red peppers
- 6-7 Curry leaves
- 1 tsp Cumin seeds
- For garnishing Coconut and fresh coriander, grated
HOW TO MAKE IT
1.Slightly toast the rice in a skillet, taking care not to let it brown.
2. Combine the rice, rock salt, chilli paste, ginger paste, and yoghurt to make the batter. Give the mixture a full night to ferment. It ought to start to spong up a bit.
3.Transfer the batter onto a pan that has been lightly greased with ghee.
4.Steam the tin for 20 minutes after placing it in the steamer.
5. Check to see whether it’s finished, then let it cool.
Prepare seasoning:
1. Warm up the ghee in a pan. Add curry leaves, red pepper, and cumin. Pour it now on top of the dhokla.
2. Cut the dhokla into serving-sized pieces and top each one with coconut and coriander.
2. Kuttu Cheela Recipe
As buckwheat is a superfood that is a treasure trove of nutrients and healthy carbohydrates that make it a terrific breakfast or snack alternative, vrat-friendly cheela prepared with buckwheat flour is not only delicious but also packed with healthful nourishment.
Ingredients of Kuttu Ka Cheela
- 100 gms kuttu ka aata
- 1 tsp rock salt
- 2 Green chilli, finely chopped
- 50 gms cottage cheese, grated
- 20 gms desi ghee
- 10 gms ginger shreds
- 1/2 tsp cumin seeds
- For tamarind chutney:
- 100 gms tamarind
- 400 gms water
- 15 gms ginger powder
- 1/2 tsp red chilli powder
- 80 gms sugar
- 1/4 tsp black pepper powder
- 1/2 tsp rock salt
HOW TO MAKE IT
Prepare Cheela:
1. Combine kuttu ka atta, sendha namak, cumin seeds, and green chilli to create a batter with a pourable consistency.
2. Grease the hotplate with desi ghee (you may also use a nonstick pan).
3. Create a circular pancake using the back of a spoon and fry it until the side comes off.
4.Add shredded ginger and paneer to the top.
5. Serve hot with coconut or tamarind chutney.
Prepare tamarind chutney:
1.Let the tamarind soak in water until it is pulpy and mushy.
2. Strain, then add water until the mixture is thin enough to pour.
3.Add the other ingredients and bring to a boil. Then, simmer for a little while over low heat, until it slightly thickens. Cool, then dish.
3. Sabudana Khichdi Recipe
Whether you’re feeling under the weather, want something quick to eat, or are fasting, khichdi appears to be a solid option every time! Sabudana khichdi is a delicious, nutritious, and filling dish that is perfect for vrat.
Ingredients of Sabudana Khichdi
- 1 Cup sabudana (sago)
- 1/2 cup peanut (shelled and coarsely pounded), roasted
- 2 tbsp ghee
- 1 tsp zeera (cumin seeds)
- 3-4 Ssabut lal Mirch (whole dried red pepper)
- 1 sprig kadhi patta (curry leaves)
- 2 tsp sendha namak (white rock salt)
- 1 tsp chilli powder
- 1 tbsp hara dhania (coriander leaves)
- 1 tsp green chillies, chopped
- 1 tbsp lemon juice
HOW TO MAKE IT
1. Rinse Saboodana in clean water. Spend about an hour submerged in water that is 3 cm/1 1/2″ above the surface.
2. Spread over a thick cloth for approximately an hour after draining in a colander. As the sabudana would cling together in lumps when cooked, it is crucial that the water drains out thoroughly.
3. Thoroughly combine the sabudana, peanuts, salt, and chilli powder to thoroughly coat it.
4.Add zeera, lal mirch, and kadhi patta to heated ghee. Add the saboodana mixture and stir over low heat until thoroughly cooked until the mirch begins to brown. need a few minutes.
5. Remove it from the heat, then stir in the lemon juice.
6.Serve with hara dhania and green chilies as garnish.
4. Shakarkandi Chaat Recipe
Shakarkandi (sweet potato) ki chaat is a delicious combination of spices, rock salt, and sweet potato that is mixed together for a tasty midday snack. It is tangy, fast, and definitely vrat-friendly!
Ingredients of Shakarkandi ki Chaat
- 1/2 Kg Shakarkandi (peeled & cubed), boiled
- 1 tbsp Chaat masala
- 1 tbsp Chilli powder
- 1 tbsp Cumin seeds (powdered), roasted
- 1 tbsp Rock salt (sendha namak)
- to taste Lemon juice
- 2-3 Green chillies, finely chopped
- Cubed cucumber and apples (optional)
- To garnish Coriander leaves , chopped
HOW TO MAKE IT
1.Combine all the ingredients, taste-testing the spices, and serve.
5. Vratwale Paneer Rolls Recipe
Satisfy your evening cravings with this tasty delicacy. These vrat-friendly buns are filled with high-protein paneer, which is ideal for keeping you full for a long time.
Ingredients of Vratwale Paneer Rolls
- 2 potato, boiled
- 2 cups paneer, mashed
- 1 Green chilli
- 1/2 tsp ginger
- 1 tsp cumin powder
- 1 tsp sendha namak
- 7-8 Raisins
- 1 tsp black powder
- 1 tsp cardamom powder
- A pinch of nutmeg
- 2 tsp coriander leaves
- 2 tsp ghee
HOW TO MAKE IT
1. Combine boiling potatoes and paneer in a bowl.
2. Add ginger and green chilli to it.
3. Combine them well.
4. Add raisins, black pepper, cardamom powder, nutmeg, sendha namak, cumin powder, and coriander leaves.
5.Gently combine the ingredients to form a dough.
6. Use the dough to form rolls.
7.At this point, place the rolls in a skillet with ghee to pan fried them.
8.Fry the rolls until they are golden brown.
9. Serve warm.
6. Sabudana Vada Recipe
Crunchy, savoury, and vrat-approved! In Indian families, vadas are a household favourite. In this recipe for vada, sabudana pearls that are suitable for vrat are combined with peanuts, potatoes, and a tonne of spices.
Ingredients of Sabudana Vada
- 1 Cup sabudana (soaked)
- 1/2 cup peanuts (grounded)
- 1 tsp green chillies
- 1 tsp salt
- 1 tsp red chilli powder
- 1 cup potatoes (boiled)
- 1 tbsp coriander leaves
- 1 tbsp lemon Juice
- curd (to serve along)
HOW TO MAKE IT
1. Take a dish of soaking sabudana.
2. Add powdered peanuts, boiling potatoes, salt, red chilli powder, coriander leaves, and lemon juice to the mixture.
3. To create a thick mixture, thoroughly mash and combine the components.
4. Form the ingredients into tiny, rounded balls that resemble tikkis.
5.Deep fried these balls by placing them in boiling oil.
6. Fry them till they get golden.
Serve sabudana vada and curd together.
7. Makhana Kheer Recipe
Shivratri is a time when milk is frequently supplied, making kheer one of the most well-liked dessert alternatives. You may try and even serve Lord Shiva this vrat-friendly makhana kheer as a Prasad.
Ingredients of Makhana Kheer
- Popped lotus seeds
- 1/2 cup cashew nuts
- 2 tsp ghee
- Rock salt
- 1/2 tsp cardamom
- 3 cups milk
- Sugar (as per taste)
- dry fruits, chopped
HOW TO MAKE IT
1.In a small amount of ghee, roast the seeds and few cashew nuts while adding rock salt to the pan.
2. As soon as the mixture has cooled, take 3/4 of it and combine it with some cardamom.
3. Bring 2 to 3 cups of milk to a boil in a separate large pan.
4. Add sugar and whisk thoroughly before adding the ground makhana mixture.
5.Incorporate the remaining cashews and roasted makhana.
6. Keep swirling until the mixture thickens.
7. Dry fruit garnishes can be added to the kheer before serving it hot or cold.
8. Dahi Aloo Recipe
Dahi aloo, a comforting concoction of potatoes and curd, is a filling lunch option that you can prepare in under an hour.
Ingredients of Vratwale Dahi Aloo
- 2 Tbsp Ghee
- 1 tsp Cumin Seeds
- 1 tsp Black Pepper (crushed)
- 2-3 Potato (Boiled)
- 1/2 tsp Sendha Namak
- 1/2 tsp Ghee
- 1/2 tsp Cumin Seeds
- 1 Green Chilly, chopped
- 1 tsp Ginger
- 1/2 tsp Peppercorn(crushed)
- 2 tsp Buckwheat Flour
- 1 cup Dahi
- 1 cup Water
HOW TO MAKE IT
1. Place ghee in a pan and warm it up.
2. Add cumin seeds. Well, sauté.
3. Season it with black pepper, then sauté.
4.Now add sendha namak to the boiling potato in the pan.
5. Thoroughly pan-fry the potatoes.
6. Add ghee, cumin seeds, green chilies, ginger, and crushed peppercorns to another pan.
7.Add buckwheat flour and thoroughly saute them.
Stir the ingredients well.
9. Add a cup of water and a cup of Dahi to the mixture.
10. Thoroughly mix it.
11. Stir well before adding the fried aloo to the mixture.
12. Lightly sprinkle green chilies on top before serving.
9. Kuttu Dosa Recipe
Isn’t dosa maybe everyone’s favourite food? This is a dosa that is suitable for vrat that is cooked with buckwheat, arbi (colocasia), a variety of spices, and potato filling.
Ingredients of Kuttu Ka Dosa
- For Potato Filling:
- 3 potatoes, boiled
- Ghee (for frying)
- to taste salt (use sendha namak if fasting)
- 1/2 tsp red chilli powder
- 1/2 tsp ginger, chopped
- For the Dosa:
- 5 tbsp buckwheat flour kuttu)
- 2 tbsp arbi (colocasia), boiled
- to taste salt
- 1/2 tsp ajwain (carom seeds)
- 1/2 tsp red chilli powder
- 1 tsp ginger, chopped
- 1 tsp green chillies, chopped
- ghee (clarified butter)
- 1/2 tsp green chillies, chopped
- Ajwain
HOW TO MAKE IT
Prepare the Potato filling:
1. Crush the potatoes in a pan of hot ghee and stir in the other ingredients.
2. Stir the potato mixture for a few minutes, or until it turns light brown.
3. Remove it and set it away.
Prepare the Dosa:
1. Mash the arbi and combine it with the flour and salt in a basin.
2. Mix thoroughly after adding little water.
3. Recommend mixing in the ajwain, red chilli powder, ginger, and green chilies.
4.Add water and whisk continuously in one direction until the batter has the consistency of smooth flowing honey.
5.Pour a ladle of the batter onto a hot flat pan, sprinkle it with a little ghee, and cook.
6.After a few minutes of cooking, add extra ghee to the edges to make them crisp.
7.At this point, turn it over to cook the other side.
8. Then, top the dosa with some filling and fold it over.
9. Hot serve with coconut and mint chutney.
During Chaitra Navratri, give these vrat-compliant meals a try at home. Share your results in the comments section below.
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