Shravan Special: 11 Easy Vrat Recipes You Must Try

1. Sabudana Khichdi

Ingredients (serves 2):

• 1 cup sabudana (tapioca pearls)
• 2 medium boiled potatoes (diced)
• ½ cup roasted peanuts (coarsely ground)
• 2 green chilies (chopped)
• 1 tsp cumin seeds
• 2 tbsp ghee/oil
• Rock salt or sendha namak, to taste
• Fresh coriander for garnish
• Lemon wedges

Method:

1. Soak sabudana in enough water to cover plus ½″ for 4–6 hours till pearls are soft.
2. Drain excess water.
3. Heat ghee, splutter cumin and chilies.
4. Add potatoes, fry till edges turn crisp.
5. Add sabudana, salt; sauté gently until they turn transparent.
6. Stir in ground peanuts; cook for another minute.
7. Garnish with coriander and lemon. Serve warm.

2. Rajgira Sheera

Ingredients (serves 2):

• ½ cup rajgira (amaranth) flour
• 2 tbsp ghee
• ¼ cup jaggery (grated)
• 1 cup water
• 2–3 crushed cardamom pods
• Chopped nuts (cashew, almond)

Method:

1. Dissolve jaggery in water; strain.
2. Heat ghee, roast rajgira flour till aroma emerges (~2 min).
3. Add jaggery water in a steady stream; stir to avoid lumps.
4. Cook till mixture thickens and leaves the pan.
5. Add cardamom and nuts; serve warm.

3. Barnyard Millet Dosa

Ingredients (makes 6–8 dosas):

• 1½ cups barnyard millet, soaked 1 hr, drained
• 1 boiled potato, grated
• 2 green chilies
• 1″ ginger piece
• Rock salt to taste
• Ghee/oil for frying
• Mint-coriander chutney (to serve)

Method:

1. Grind millet, potato, chilies, ginger, salt with water to make batter (not too runny).
2. Heat tawa; spread ladleful of batter thin.
3. Drizzle ghee and cook both sides til golden.
4. Serve hot with chutney.

4. Samak Vrat Pulau

Ingredients:

• 1 cup samak rice
• 2 cups mixed vegetables (carrot, peas, beans)
• 2 tbsp ghee + cumin seeds, chilies, ginger-garlic paste
• Salt, rock salt to taste
• Pinch of turmeric
• Water
• Garnish: coriander

Method:

1. Wash samak rice well.
2. In a vessel, heat ghee; temper cumin, chilies, ginger-garlic.
3. Add veggies, turmeric; sauté briefly.
4. Add rice, salt; stir 1 min.
5. Add water (1:1.5 rice:water); cook till done.
6. Garnish with coriander; serve with yogurt, papad, pickle.

5. Amrakhand with Puri

Ingredients for Amrakhand (serves 2–3):

• 2 cups hung yogurt
• 1 cup mango pulp
• ¼ cup sugar/jaggery
• Chopped nuts

Ingredients for Puri:

• 1 cup rajgira (amaranth) flour
• 1 medium boiled potato, mashed
• Sendha namak & chili
• Ghee/oil for frying

Method for Amrakhand:

1. Whisk hung yogurt till smooth.
2. Stir in mango pulp and sugar.
3. Chill 2 hrs; garnish with nuts.

Method for Puris:

1. Mix flour, potato, salt, chili; knead to soft dough.
2. Roll into small puris; deep fry till puffed and golden.
3. Serve hot with chilled amrakhand.

6. Shravan Special Thalipeeth

Ingredients:

• 1 cup barnyard millet flour
• ½ cup boiled mashed potato
• Green chilies, coriander, cumin, salt
• Water, as needed
• Ghee/oil to fry

Method:

1. Combine all ingredients to form a dough.
2. Pat into flat discs (~5″).
3. Heat griddle; cook thalipeeth with ghee until crisp both sides.
4. Serve with yogurt or chutney.

7. Suran Ki Sabji

Ingredients:

• 1 kg suran (elephant yam), peeled & cubed
• 2 tbsp ghee + cumin seeds, curry leaves, green chili
• Salt, turmeric
• ¼ cup yogurt
• Fresh coriander

Method:

1. Boil suran till just tender; drain.
2. Heat ghee; add cumin, curry leaves, chili.
3. Add suran, salt, turmeric; sauté 5 min.
4. Lower flame; stir in yogurt.
5. Garnish with coriander; serve warm.

8. Farali Pattice

Ingredients:

• 2 cups mashed boiled potato
• For stuffing: coconut, green chili paste, cumin, sesame, raisins, sugar
• Arrowroot powder to coat
• Oil for deep-frying

Method:

1. Make stuffing by mixing coconut, chili paste, spices, raisins.
2. Shape potato balls; stuff with filling; flatten.
3. Dust pattice in arrowroot.
4. Deep fry until golden and crisp; drain excess oil.

9. Farali Misal

Ingredients:

• ½ cup peanuts (roasted)
• ½ cup sabudana soaked
• 1 small potato (boiled, cubed)
• ¼ cup coconut (grated)
• 1 cup farali chiwda
• Green chilies, coriander, salt
• Lemon wedges

Method:

1. Mix peanuts, sabudana, potato, coconut, chiwda, chilies, salt.
2. Add a dash of lemon; mix well.
3. Serve immediately—no heating needed, retains crunch.

10. Falahari Masala Dosa

Ingredients:

• 1 cup barnyard millet
• ½ cup sabudana, soaked
• Spices: chili, ginger, salt
• Oil/ghee to fry

Method:

1. Grind millet and sabudana with spices to dosa batter consistency.
2. On a hot tawa, spread batter thin; drizzle ghee.
3. Cook both sides till crisp.
4. Serve hot.

11. Rajgire Ki Puri

Ingredients:

• 1 cup rajgira flour
• 1 boiled potato, mashed
• Salt, green chili paste
• Water to knead
• Oil/ghee to fry

Method:

1. Combine flour, potato, salt, chili; knead to soft dough.
2. Roll into small puris.
3. Deep fry until puffed and golden.
4. Serve immediately with yogurt.