KUTTU DOSA MEAL | Navratri Special Recipe #1 | Navratri Fasting Menu | How to cook for Navratri Vrat | Stepwise Pictures

Hi Supermoms,

'Nava-ratri 'or 'Navratra' Festival is here and it is celebrated with so much of enthusiam in India. Goddess Durga-Laksmi- Saraswati are worshipped in different  ways in different parts of the India. It is celebrated with great festivities in West Bengal as 'Durga pooja'. 

The Navratri festival is celebrated for nine days twice a year. The Chaitra Navratri or Vasantha Navratri during the months of March-April and the Sharad Navratri during September-October. Though fasts/vrat is observed during both the Navratras, the latter is more popular.

As a South Indian, I have always celebrated Navratri by keeping 'Golu' at home . Every day one 'Sundal' and 'Payasam' are offered as Naivedyam/Bhog during these nine days. 

I have fond memories as a child, going to the neighbourhood houses with my friends  to invite the aunties and their little ones  home and in the process enjoy their house 'Sundal'. Infact, my grandmother used to deck me up, before I went to invite and I used to really  enjoy that. 

Having moved to Delhi, I got the opportunity to observe and learn the way, Navratri is celebrated here.  Getting back to food.. during all the nine days, Fasting or VRAT is observed and No-Grain Diet is strictly followed. 

Frankly, the VRAT is very healthy and acts as a 'De-tox' to the body.

All fruits and vegetables can be had though some do not add a few vegetables. 

People taking the fast are on fruits and liquid diet during the day and after their evening pooja and VRAT BHOG, have it as their dinner.

Through my 'NAVRATRI SPECIAL' Bhog Ideas, I have tried to make a balanced, healthy, low calorie, Glutenfree menu for you. I have also taken special effort to create a menu that requires less cooking  time and effort.

Jai Mata Di !

DAY 1 MENU : KUTTU DOSA MEAL

KUTTU DOSA 

ALOO  SABZI

COCONUT CHUTNEY

SABUDANA KHEER

Preparation time: 1 hour (includes soaking time)

Cooking time : 30 minutes

Meal for : 2 persons 

1 Cup = 250 ml

 SABUDANA KHEER :

Ingredients:

1/3 Cup Sabudana/Tapioca pearls 

1/2 Cup Milk( you can use coconut milk if you are Vegan)

3 tablespoons Sugar 

1 tablespoon cashewnuts
1/2 teaspoon cardamom powder

1 teaspoon Ghee/clarified butter

METHOD :

1. Wash Sabudana/tapioca pearls twice and soak them in a cup of water for atleast half an hour or more. 

2. Now heat the soaked tapioca pearls /sabudana along with the water and cook for 5 to 7 minutes or till the time the pearls change to a transparent colour like this. This is an important step. 

3. While the tapioca pearls are cooking, heat ghee in an iron ladle or a small pan. Add the cashew nuts. Toast them uniformly. Switch off.

4. Once the Tapioca pearls/Sabudana turns translucent, add the sugar, cardamom powder and milk and let it come to a boil. Switch off.

5. Pour the cashew-ghee mixture into the Kheer and mix well . Your delicious Kheer is ready to be offered as BHOG and served along with KUTTU DOSA MEAL.

Chef Tips :

1. The sabudana might break when you are boiling them, do not panic. They will become starchy and thicken the Kheer. You can add extra milk if they become too thick.

2. Soaking the sabudana for extra hours or using the sabudana made by following the same procedure of soaking and draining that is done for sabudana Vada or Khichidi helps in quick quicking of the sabudana.

3. You can add coconut milk to make a complete VEGAN recipe.

4. The kheer tastes good hot or cold.

KUTTU DOSA

NOTE : No fermentation required. This is an instant Dosa Recipe. Let the batter rest for half an hour. 

Vessel required : A Tawa /Skillet

Ingredients:

1/2 Cup Hulled Buckwheat Flour/Kuttu Flour

1 teaspoon coarsely crushed Cumin seeds

1/2 teaspoon coarsely crushed Peppercorns

1 tablespoon fresh coconut puree(optional)

Rock Salt/Sendha Namak to taste

Grated ginger , finely chopped chillies and cilantro ( optional)

1 teaspoon Oil to grease the tava

METHOD:

1. In a bowl add all the dry ingredients. 

2. Add water little by little and make a batter that is medium thick ( just like regular pancake/dosa batter)

3. Grind few pieces of fresh coconut to a smooth paste by adding little water and add it to the batter. Mix well. And let the batter sit for 30 minutes.

4. Heat a Skillet/tava and pour a ladle of the batter in the centre. using the ladle spread out the batter just the way you make regular dosa or pan cake. 

5. Flip and cook on the other side also. 

6. You can add the grated ginger garlic cilantro if you like. 

Your Kuttu Dosas are ready !!

Chef Tips :

1. Kuttu Flour is very gooey and has no particular taste of it's own. Adding coconut and other vegetables add to the flavour.

2. Since the flour is fibrous, do remember to drink plenty of water .

3. Also take adequate curd/buttermilk to cool your system.

4. I like to use Organic hulled buckwheat flour , but you can also use the regular one.

5. You can substitute buttermilk instead of water to make the batter, but keep it thick.

COCONUT CHUTNEY :

Special Equipment required : A Mixer/Food processor

Ingredients:

1/4 cup Coconut pieces

1 Green Chilli(adjust to taste)

1/2 teaspoon cumin seeds

1 teaspoon Oil

Rock salt to taste

METHOD:

1. Grind the coconut with the green chilli to a fine paste using water. If you want a watery chutney, dilute with more water. Add salt and mix well.

2. Heat oil in a pan add jeera to temper.

3.Pour the tempering over the coconut chutney. 

This Chutney is a great accompaniment to the Kuttu dosa.

ALOO SABZI /POTATO SABZI :

Ingredients:

2 Boiled and roughly mashed Potatoes

2 finely chopped green chillies

1/2 inch grated or finely chopped fresh ginger 

1/4 teaspoon Cumin seeds

1/2 teaspoon oil

Rock salt to taste

METHOD:

1. Heat a pan heat oil, add jeera. When it sizzles, add the green chillies and roughly mashed potatoes.

 

2. Add rock salt . Add a cup of water. Let the mixture simmer for 5 to 7 minutes. You can occasionally stir and mash/break  the potatoes little more with the ladle.

3. The mixture will thicken. You can switch off.

Simple and tasty Potato Sabzi is a great accompaniment to the Kuttu Dosa . Garnishing with cilantro and adding a dash of lime is optional.

Chef Tips :

1. No flour is added to thicken , so add water according to the consistency you want.

2. The sabzi will taste good even without adding ginger.

3.As turmeric is not allowed during Vrat, I haven't added it. If you are making on regular days, do add it. 

Your KUTTU DOSA MEAL is ready ! Have a blessed Navratri.

Happy Cooking !

With love,

Masterchefmom