Navratri 2025: Chef Varun Inamdar Shares Millet-Based Recipes Perfect For Fasting

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:

1. In a blender, take cubed bottle gourd, spinach leaves, green chillies, black pepper, paneer and cumin seeds. 
2. Grind into a fine paste using ¼ cup of water. Transfer into a bowl.
3.  Mix in the flour, garlic paste, salt and stir well till the mixture is lump-free and smooth. 
4. Heat sesame oil on a griddle and drop in a ladle full of the batter, spreading slightly.
5. 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

Instructions:

1. 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. 
2. 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.
3. Divide into lemon-sized balls and roll out into thin discs.
4. Heat a griddle over medium flame.
5. Pan fry the thepla on both sides and smear a little groundnut oil and pan fry on both sides.
6. Transfer it to a plate. Follow the same process for the remaining dough. 
7. 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:

1. Preheat the oven to 180°C. 
2. 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.
3. Heat the sunflower oil in a small pan and fry the curry leaves, mustard and sesame seeds.
4. Pour half the tempered mix into the batter. Mix well. Save the other half for the topping.
5. Add the fruit salt to the batter. Mix to combine.
6. Pour batter into a cake pan, using a flat spatula to spread evenly.
7. Top with the remaining curry leaves and bake for 60 minutes.
8. Always check with a toothpick and ensure it comes out clean.
9. Let it cool for at least 20 minutes before removing from the pan and serving.