Navratri Recipes 2022: 5 Delicious Vrat Ke Chawal Dishes You Must Try

Navratri 2022: Navratri, one of the most beloved Hindu festivals, is held in honor of Goddess Durga. This sacred festival is observed in various ways across the huge Indian subcontinent. Each region has a particular lane dedicated to it. Nonetheless, it is cherished and happily celebrated across India. The associated fasts, also known as vrats, are another important aspect of the Navratri festival. Fasting is considered auspicious throughout the nine days of Navratri. Conscious fasting can help tone and detoxify your body, but doing it the wrong way can drain your energy and make you irritable. Include meals that will support your observance of all religious principles while providing your body with the nutrition and energy it needs. (Also read: Navratri Recipes 2022: Easy To Make Pumpkin Recipes For Fasting )

Vrat ke chawal also known as rice se Samak (Barnyard Millet) is a great ingredient to include in your quick recipes. They are loaded with a high amount of fiber and essential minerals like iron and magnesium, which is an excellent source of energy. Check out some delicious vrat ke chawal recipes that you must try this Navratri.

1. Sama Pulao

(Recipe from Chef Tarla Dalal)

Sama Pulao (vrat ke chawal pulao) (Pinterest)


1 cup sanwa millet (same)

1 tablespoon of ghee

1 teaspoon cumin seeds (jeera)

2 cloves (laung/lavang)

1 small cinnamon stick (dalchini)

1 cardamom (elaichi)

1 teaspoon finely chopped green chillies

1/2 cup potato cubes

rock salt (sendha namak) to taste

2 tablespoons finely chopped coriander (dhania), optional

1/4 cup roasted and coarsely chopped peanuts


– To make sama pulao, soak millet sanwa in enough water for 10-15 minutes in a deep bowl. Drain and set aside.

– Heat the ghee in a deep non-stick pan, add the cumin seeds, cloves, cinnamon and cardamom and sauté over medium heat for 30 seconds.

– Add the green chillies, potatoes and a little salt, mix well and cook over medium heat for 5 minutes, stirring occasionally.

– Add the soaked sanwa millet, mix gently and cook over medium heat for 1 minute. , stirring occasionally.

– Add 2 cups of water and a little salt, mix well, cover with a lid and cook over medium heat for 6-8 minutes, stirring occasionally.

– Add the cilantro and the peanuts and mix well. Serve the sama pulao hot.

2. Sama Rice Dosa (vrat ke chawal dosa)

(Recipe from Chef Ranveer Brar)

Sama rice dosa (vrat ke chawal dosa) (Pinterest)


For the dough-

1 cup Sama/Vrat ke Chawal

2 tablespoons of sago pearls

1 teaspoon of sugar

Sendha Namak, to taste

For garnish-

1 tablespoon ginger, finely chopped

2 green chillies, finely chopped

2 tablespoons fresh cilantro, finely chopped


– In the bowl of the blender, combine the sama chawal, the sago pearls and grind to a fine powder. Now transfer the powdered rice mixture to a mixing bowl. Add sugar, salt and mix well.

– Now add 2 cups of water and mix well to form a smooth, runny paste. Let the dough rest for 5 minutes. Meanwhile for the garnish, mix the ginger, the green pepper, the fresh coriander.

– Heat a dosa tava over high heat, add a teaspoon of oil and let it smoke. Now wipe the pan clean with a tissue. Mix the batter and using your hands, sprinkle the dosa batter over the hot tava.

– Pour a little oil on top and cover it with the filling mixture and cook for 3-4 minutes. Fold it into a triangle and serve hot with chutney.

3. Sama Rice kheer

(Recipe by Instagram/@indraniskitchenflavours)

Sama rice kheer (vrat ke chawal kheer) (Pinterest)


Same as 1/2 cup of rice

Whole milk 1 liter

Sugar 1/2 cup or to desired sweetness

1/3 cup crushed nuts (cashews, almonds, pistachios)

A few sprigs of saffron

Cardamom powder 1/2 teaspoon


– In a thick-bottomed saucepan, take the milk and let it heat up. Add the sama rice and cook over low heat, stirring constantly.

– Add the saffron strands and continue cooking for about 15 to 20 minutes. At this stage, the kheer will thicken because the millets will swell during cooking.

– Add the sugar, crushed walnuts and stir. When the desired consistency and thickness is reached, turn off the heat.

– If the kheer is a little too thick, add extra milk and cook. Serve hot or chilled.

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