Navratri, the festival of nine nights, is dedicated to worshipping Goddess Durga and Her nine different avatars. The centre pillars of the festival include observing a fast and abstaining from grains like wheat and rice, vegetables like onion and garlic, non-vegetarian items, alcoholic beverages, etc. But this doesn't mean you’re only left with paneer and potatoes.
With a wide variety of millets, you can shift towards a gluten-free diet. To make your staple dishes like cheela, thepla, etc, vrat-friendly, Chef Varun Inamdar from Godrej Millets Cookbook, Godrej Vikhroli Cucina, has specially curated some easy recipes. All you need to do is follow these chef-specific recipes and enjoy much healthier Navratri thalis.
Amaranth Millet Ka Cheela
Ingredients:
- ½ cup sama millets, flour
- 1 cup rajgira atta
- 1 cup fresh bottle gourd, peeled and cut into cubes
- ½ cup spinach leaves, loosely packed
- 2 green chillies, medium spiced
- 1 tbsp black pepper
- ½ tbsp cumin seeds
- ¼ cup paneer, mashed
- 1 tbsp garlic paste
- 1 tbsp salt
- 4 tbsp sesame oil
Instructions:
- In a blender, take cubed bottle gourd, spinach leaves, green chillies, black pepper, paneer and cumin seeds.
- Grind into a fine paste using ¼ cup of water. Transfer into a bowl.
- Mix in the flour, garlic paste, salt and stir well till the mixture is lump-free and smooth.
- Heat sesame oil on a griddle and drop in a ladle full of the batter, spreading slightly.
- Cook on both sides, covering if required. Serve hot.
Little Millets And Amla Thepla
Ingredients:
- 1 cup whole wheat flour
- ½ cup little millets flour
- ½ cup of fenugreek leaves, finely chopped
- ¼ cup coriander leaves, finely chopped
- 2 tbsp paneer, finely mashed
- 2 amla, finely grated
- 1 tbsp ginger garlic paste
- 1 tbsp red chilli powder
- ½ tbsp turmeric powder
- 1 tbsp coriander powder
- 2 tbsp groundnut oil for shallow frying
- 1 tbsp salt
- Warm water for kneading
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Instructions:
- Mix 1 cup wheat flour, ½ cup little millets flour, fenugreek leaves, coriander leaves, mashed paneer, grated amla, red chilli powder, coriander powder, turmeric powder, ginger garlic paste, 1 tbsp groundnut oil and salt in a bowl.
- Add water as needed and knead a smooth and soft dough. Apply the remaining oil on its surface and keep the dough covered and aside for 15 minutes.
- Divide into lemon-sized balls and roll out into thin discs.
- Heat a griddle over medium flame.
- Pan fry the thepla on both sides and smear a little groundnut oil and pan fry on both sides.
- Transfer it to a plate. Follow the same process for the remaining dough.
- Your unique and nutritious theplas are ready. Pair them with hot masala tea and enjoy.
Peas Jowar Handvo
Ingredients:
- 1½ cups semolina
- 1/4 cup chickpea flour
- ¼ cup jowar flour
- 2 cups curd
- 3 cups cabbage, washed and shredded
- 1/2 cup peas
- ½ cup onions, chopped
- ½ cup spring onions, chopped
- 1 cup coriander leaves, washed, chopped
- 1 tbsp green chilli, crushed
- 1 tbsp salt
- 1 tbsp garlic paste
- ¼ tbsp turmeric powder
- 3 tbsp lemon juice
- 1 tbsp fruit salt
Tempering:
- 1/3 cup sunflower oil
- 2 tbsp sesame oil
- 1 tbsp dried curry leaves
- 1 tbsp mustard seeds
- 2 tbsp sesame seeds
Instructions:
- Preheat the oven to 180°C.
- In a large bowl, add semolina, chickpea flour, jowar flour, curd, cabbage, peas, onion, spring onions, coriander leaves, chillies, salt, garlic, turmeric, and lemon juice and mix well.
- Heat the sunflower oil in a small pan and fry the curry leaves, mustard and sesame seeds.
- Pour half the tempered mix into the batter. Mix well. Save the other half for the topping.
- Add the fruit salt to the batter. Mix to combine.
- Pour batter into a cake pan, using a flat spatula to spread evenly.
- Top with the remaining curry leaves and bake for 60 minutes.
- Always check with a toothpick and ensure it comes out clean.
- Let it cool for at least 20 minutes before removing from the pan and serving.