Navratri Recipes

The sweet and unique delicacies straight from the best cooks. Go through these awesome recipes and celebrate Navratri.

Kuttu Ka Dosa: Recipe by Chef Niru Gupta



A crisp Kuttu Dosa Recipe. Potato filled dosa, the batter of which is made of buckwheat flour and colocasia.

Ingredients:

For the Potato Filling:

3 potatoes - boiled
Ghee - for frying
Salt - to taste (use sendha namak if fasting)
1/2 tsp red chilli powder
1/2 tsp chopped ginger

For the Dosa:

5 Tbsp buckwheat flour (kuttu)
2 Tbsp boiled arbi (colocasia)
Salt - to taste
1/2 tsp ajwain (carom seeds)
1/2 tsp red chilli powder
1 tsp chopped ginger
1 tsp chopped green chillies
Ghee (clarified butter)
1/2 tsp chopped green chillies
Ajwain

Method:

For 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.

For 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.
Then 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.


Vratwala Chawal Dhokla: Recipe by Chef Niru Gupta


Vratwala Chawal Dhokla

Who doesn’t love a spongey, tangy dhokla served with fresh chutney? If you fancy a Gujarati snack, it doesn’t beat this dhokla tempered with whole red chillies, cumin, ghee and curry leaves. What’s so special about this recipe, you ask? This fermented version is in fact made with samwat chaawal, a rice used only during Navratri.

Ingredients:

3/4 cup samwat ke chawal
1 cup sour yogurt
1 tsp ginger paste
Green chillies paste to taste
1 tsp sendha namak (rock salt)
2 tsp oil/ghee
2 whole dry red peppers
6-7 curry leaves
1 tsp cumin seeds
Grated coconut and fresh coriander for garnish

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 and yoghurt. Leave the mixture to ferment overnight. 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.


Sabudana Vadas


Sabudana Vadas

Ingredients:

1 cup of sago seeds. Wash, drain and let them soak in little water over night
1 medium size potato
A handful of peanuts, roasted and crushed
2-3 green chillies, finely chopped
Coriander leaves, finely chopped
1 tsp salt
1tsp red chillies
Half tsp amchoor

Method:

Mix the sago and one medium size potato together in a pan.
Mix crushed peanuts, chillies and all the other spices.
Roll out flat vadas out of the entire mix
Grill vadas using 1 tsp oil on a non stick pan for 5-10 mins.


Aloo ki Kadhi: Recipe by Chef Niru Gupta


aalo ki kadhi

A light and lovely curry made with potatoes, chillies and singhare ka atta. A great recipe for the Navratri fasts.

Ingredients:

1/2 kg potatoes-boiled, peeled, mashed smooth
2 tsp rock salt
1/4 tsp chilli powder
1/2 cup singhare ka atta
Oil for deep frying
1/2 cup sour yoghurt
1 sprig curry leaf
1/2 tsp cumin seeds
2 whole red chillies
1 Tbsp ginger-chopped
1/2 tsp coriander powder
4 cups water coriander leaves to garnish

Method:

Mix the potatoes, 1/2 tsp salt, chilli powder and singhare ka atta into a thick batter.
Put aside 1/4 of the mixture and the rest will be made into pakories.
Heat oil till a drop of batter dropped in comes up at once.
Drop spoonfuls into oil, lower the flame and fry to a golden colour.
Drain on an absorbent paper and keep aside.
Add the yogurt to the remaining mixture, make a smooth paste and mix in water.
In a heavy-based pan, reheat 2 tbsp of the same oil, add curry leaves, cumin seeds and whole red chillies.
When slightly darkened, add ginger and saute a little.
Add the yogurt mixture, salt and coriander powder and bring to a boil and then simmer over low flame till it thickens a bit; stirring frequently to avoid scorching.
Add the pakories, simmer a couple of minutes more and serve hot, garnished with coriander leaves.