The sanskrit term for Vrat or fasting is Upvas which literally translated means “Sitting in a higher place” or closer to god. The Rishis and sages used to practise fasting as a means to cleanse their bodies of all toxins and rejuvenate the bodies. The idea is to train your mind and body to survive without certain things that you are used to. It teaches restraint and focus, two very important and difficult things to achieve,

Nowadays, Fasting has become very popular as a means to lose weight, in fact it has sometimes even been used interchangeably with dieting. Bookstores are full of articles about differernt types of fasts for weight loss purposes- Juice fast, Fruit fast, salad only fast and so on. But our Rishis were on to something when they fasted. The restraint made them master their mind and bodies so they could connect better with the higher being.

Navratri is a time when most people fast in some form or the other,some give up meat and alcohol for nine days, some eat only one meal a day and some just give up all grains and vegetables but survive only on fruits. The last type of fasting is called phalahar, meaning Phal ka aahar or eating only fruits. The grains allowed with this type of fasting include Moraiya, also called Sama ke chawal or Barnyard Millet, Kuttu, Singoda Flour and Sabudana. The recipe I am sharing uses Greek yogurt to provide lots of protein in a high carbohydrate meal.

I have followed all fasting rules as observed in my family. If you are not allowed to eat something that I may have used, you can tweak the recipe and make without that ingredient.

Also make Sooji ka Halwa, Parshad for Navratri, Sheera

Vrat Dhokla with Moraiyo (Sama),Sabudana and Greek Yogurt

Aanchal Gupta

A dhokla made with Sama ke chawal/Moraiyo and Sabudana for the days that you are fasting during navratris or otherwise. Gluten Free.

Print Recipe

Course Vrat/Fasting/Breakfast/Snack

Cuisine Indian

Servings

Ingredients

1 cup Moraiyao/Sama washed and drained
1/2 cup Sabudana washed and soaked overnight
1 cup Greek Yogurt
3/4 cup water
1 inch piece Ginger
3-4 Green Chilies
salt to taste I used 1 tsp approx
1/2 tsp Citric acid
1 1/2 tsp Eno
Sprinkling of Red chili powder

For the Vaghar/Tarka

1 tsp Oil
1-2 Green Chilies chopped
6-7 Curry Leaves

Oil for greasing pan

Instructions

Soak the washed and drained Moraiya/Sama in Greek yogurt,water and salt and leave overnight.
Soak the Sabudana overnight
Next morning, drain the Sabudana and Grind it smooth in a blender with the soaked Moraiyo(sama),Ginger and Green chilies.
Prepare steamer
Grease a baking pan/thali, generously
Sprinkle 1 tsp Eno to HALF the batter. Mix well, sprinkle with Red Chili powder and steam for 15-18 minutes.
Let it cool completely.