Savor the Flavors of Navratri with These Mouth-Watering Satvik Meals
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Savor the Flavors of Navratri with These Mouth-Watering Satvik Meals

Preparing and eating healthy meals in advance can make fasting less of a chore

Savor the Flavors of Navratri with These Mouth-Watering Satvik Meals

Chaitra Navratri is a nine-day festival celebrated in India with great enthusiasm and devotion to the goddess Durga. During this festive season, devotees observe a fast and avoid specific foods to demonstrate their love and devotion to the deity. It is believed that participating in Navratri fasting can cleanse the mind, body, and spirit, promoting health and wealth. However, individuals who are used to eating three meals a day may find it challenging to fast. Preparing healthy meals in advance can make fasting less of a task and more enjoyable by providing the body with the fuel and nutrition it requires.

Here are three farali (fasting) recipes that you can try during Navratri:

Farali Sama Vada

Credit: nehas cook book


●    1 cup barnyard millet flour
●    1 tablespoon ghee
●    Rock salt (sendha namak) to taste
●    1 tsp. cumin seeds
●    1½ tsp. white sesame seeds
●    2–3 tablespoons powdered roasted unsalted peanuts
●    1-2 chopped green chilli peppers
●    2 tablespoons finely chopped fresh coriander leaves
●    1 tablespoon grated ginger
●    1 large boiled, peeled, and shredded potato
●    Deep-frying oil
●    Serving yoghurt


●    In a large saucepan, mix 1 cup water, ghee, rock salt, and cumin seeds. Cook until it reaches a rolling boil.
●    Add the millet flour, mix until evenly distributed, and add a few tablespoons of water. Cover and let simmer for 3-4 minutes.
●    Empty the mixture into a large bowl and let it cool.
●    Mix in the potato, ginger, coriander, green chillies, white sesame seeds, and powdered peanuts until everything is well combined.
●    Make small balls out of the mixture and gently flatten them to make them into a vada form.
●    Heat oil in a kadai and deep-fry the vadas until they are crisp and golden brown.
●    Drain on absorbent paper and serve with hot sauce and yoghurt.

Also read: Navratri- 8 beverages to keep you hydrated during your fast

Dosa Farali

Credit: cookingwithsmita


●    1/4 cup sorghum (sama)
●    1/2 cup sour buttermilk
●    1 tablespoon ginger-green chilli paste
●    Rock salt (sendha namak) to taste
●    12 cups rajgira flour
●    Butter for toasting


●    Wash the sorghum thoroughly and soak it for at least two hours in a large basin filled with water.
●    Extract the liquid and blend it with 2 tablespoons of water in a mixer until it is smooth.
●    Mix the sorghum liquid with rajgira flour, buttermilk, ginger-green chilli paste, and rock salt in a large bowl until everything is incorporated.
●    Cover the mixture and let it ferment overnight.
●    Heat a nonstick tava and pour in a ladleful of batter. Spread it out in a circular motion and cook until both sides are golden brown.
●    Spread the butter around the edges and fold the dosa in half.
●    Repeat steps 5 and 6 to make seven more dosas.

Farali Dhokla

Credit: Archanas kitchen


●    1 1/4 cups buckwheat
●    1/2 cup sour curd (khatta dahi)
●    1 teaspoon green chilli paste
●    1/4 teaspoon ginger paste
●    Salt to taste


●    Wash the buckwheat thoroughly to remove any dirt or debris
●    Use a strainer to get rid of any excess liquid
●    Mix the buckwheat with the curd and half a cup. 
●    Put a lid on it and let it somewhere soak for at least four or five hours.
●    Include the ginger paste, green chilli paste, and salt into the mixture.
●    Half of the batter should be poured into a thali was used to uniformly distribute the food.
●    Cook the dhoklas in a steamer for around 10 to 12 minutes, or until they reach the desired doneness.
●    Making a second thali is as simple as repeating steps 5 and 6.

Let to cool somewhat before serving, then slice into bite-sized pieces.