Navratri Special: Perfect Recipes To Make Makhana Kheer, Vrat Dosa And More!

This Navratri, get ready for some amazing cooking in your kitchen with these easy and delicious recipes! They can be made into snacks, or served as lunch and can be even more healthy if had during breakfast time. So take down the ingredients you will need to prepare them and stock up your kitchen cupboards today!

Vratwala Chawal Dhokla Recipe

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A post shared by HappilyVeggie|| Rachita Garg (@happily.veggie) onApr 11, 2020 at 4:37am PDT

Ingredients

• 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

Method

• Roast the rice in a pan very lightly and do not let it brown.
• Prepare the batter by mixing rice, rock salt, chilli paste, ginger paste andyogurt. Leave the mixture to ferment overnight. It should become a bit spongy.
• Grease a tin with little ghee and transfer the batter into it.
• Place the tin into the steamer and let cook for 20 minutes.
• Test if it is done and then let it cool.

Seasoning

• Heat ghee in a pan. Add cumin, red pepper and curry leaves. Now pour it over the dhokla.
• Cut the dhokla into serving pieces and serve garnished with the coriander and coconut.

Low Fat Makhana Kheer Recipe

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A post shared by Neha Mathur (@whiskaffair) onJul 13, 2019 at 6:53am PDT

Ingredients

• 1-litre milk
• 1/4 cup makhana (puffed lotus seeds)
• 2 tbsp sugar
• 2 tsp pistachios, chopped
• 2 tsp almonds, chopped
• 1 tsp green cardamom powder (optional)

Method

• In a deep vessel, pour in the milk, break the makhanas into smaller pieces, add them to the milk and let it simmer for about 1 1/2 to 2 hours without covering, till the milk boils down and the seeds are soft.
• Add the sugar and stir for a few minutes.
• Add the pistachios, almonds and cardamom powder, stir well again.
• Serve hot or cold, as you like.

Kuttu Ka Dosa Recipe

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A post shared by Tarla Dalal Recipes (@tarladalal) onMar 28, 2019 at 9:04pm PDT

Ingredients

For Potato Filling:

• 3 potatoes, boiled
• For Frying Ghee
• 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
• Salt to taste
• 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

Method

Prepare the Potato filling:

• Heat ghee in a pan, crush the potatoes into it and mix in the rest of the ingredients.
• Toss the potato mixture around for a few minutes till it becomes light brown in colour.
• Take it out and keep aside.

Prepare the Dosa:

• In a bowl, mash the arbi and mix it with the flour and salt.
• Add some water and mix well.
• Add the ajwain, red chilli powder, ginger and green chillies and mix again.
• Keep adding water and stirring in one direction till the batter turns into a smooth flowing consistency.
• Heat a flat pan, dab a bit of ghee on it, pour a ladle of the batter and spread it.
• Cook for a few minutes and spread more ghee around the edges to make it crisp.
• Now flip it over and cook the other side.
• Now put some filling on top and fold the dosa over it.
• Serve hot with mint and coconut chutney.

Don't Miss:Bollywood Celebrities Love Snacking On Healthy Makhanas

Sabudana Khichdi Recipe

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A post shared by Nehal Kukadia (@masala_lab) onMar 29, 2020 at 2:29am PDT

Ingredients

• 1 cup sabudana (sago)
• 1/2 cup peanut (shelled and coarsely pounded), roasted
• 2 tbsp ghee
• 1 tsp zeera (cumin seeds)
• 3-4 sabut lalmirch (whole dried red pepper)
• 1 sprig kadi 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

Method

• Wash sabudana till water clears. Soak in water to about 3 cm/ 1 1/2" above it, for about an hour.
• Drain in a colander, then spread over a thick cloth for about 1 hour. It is important for the water to drain out very well, as otherwise when cooked, thesabudana will stick together in lumps.
• Mix sabudana, peanuts, salt, and chilli powder very well, so that it is coated well with this mixture.
• Heat the ghee and add zeera, lal mirch and kadhi patta. When mirch darkens a bit, add sabudana mixture and turn around over low heat till cooked through.
• After few minutes take it off the heat, add the lemon juice and mix well.
• Serve garnished with the hara dhania and the green chillies.

We hope you enjoy these recipes. Happy Navratra from HerZindagi!