Scrumptious Navratri Meals and Recipes for You This Yr

Navratri is a famous Hindu festival that is celebrated twice a year and during which devotees worship the nine avatars of the goddess Durga for nine days. Navratri represents nine auspicious nights of worship and fasting when people prepare delicious food Navratri foods and recipes. During these nine days, the devotees decorate the idols of the goddess with kumkum, bangles, jewelery and flowers.

Groceries for Navratri

During the nine days of fasting, people eat satvik meals without onions, garlic, alcohol, and non-vegetarian foods. Such a meal is easy to digest and easy on the stomach. These nine days of fasting in Navratri will ensure a complete detox for your body. Here are some of the Navratri foods and recipes that you can consume during Navratri:

1) Grains & Flours

Replace your normal wheat flour with buckwheat flour or kuttu ka atta, amarnath flour or rajgira / chaulai ka atta and water chestnut flour or singhade ka atta. You can also use Sama Ke Chawal or Barnyard Millet and Sabudana or Tapioca Pearls for the preparation of Navratri dishes and recipes.

2) nuts

While fasting, consume different types of nuts like almonds, cashews, peanuts, walnuts, raisins, pistachios, melon seeds, and pine nuts.


3) oils

Use oils like pure desi ghee and vegetables or peanut oil to prepare fasting meals.

4) herbs and spices

Some common spices used during the fast are rock salt, cumin, cumin powder, ground black pepper, and green cardamom. People also use fresh herbs like ginger root, coriander leaves, lemon juice, and green chilies for flavoring.


5) fruits and vegetables

Eat seasonal fruits like apples, grapes, papaya, pears, bananas, peaches, and berries. However, you can only eat a limited variety of vegetables. These include potatoes, colocasia, jimikand, raw papaya, raw bananas, bottle protection, and pumpkin.

fruits and vegetables

6) Milk and dairy products

Consume milk and use dairy products such as yogurt, cottage cheese, butter, fresh cream, malai and khoya to prepare delicious treats. Replace regular sugar with raw sugar, jaggery, or honey. Use grated coconut or coconut milk to add flavor.

Navratri special recipes

Here are some of the easiest and most finger licious Navratri foods and recipes that you can prepare for this Navratri:

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1. Sabudana Khichdi


1 cup (150 g) Sabudana

1 teaspoon roasted peanuts

½ teaspoon cumin

1-2 finely chopped green chilies

1 inch of grated ginger

Salt teaspoon or to taste

1 finely chopped tomato

1 teaspoon finely chopped coriander

Oil to manipulate


Soak the sabudana for a while. Drain off excess water. Next, put 1 teaspoon of oil in a preheated wok. Add cumin, green chillies, and grated ginger. Add the roast and chopped tomatoes. Fry the masala well. Add sabudana when the tomatoes soften. Add salt and mix well. Pour 2 teaspoons of water, cover the wok and cook on a low flame for 5-6 minutes. After cooking, add roasted peanuts and serve hot. Spice it up with fresh coriander.

Sabudana Khichdi


2. Kuttu Ka Dosa

Ingredients for Dosa:

1 cup of kuttu ka atta

2 teaspoons of yogurt

½ cup of water

½ teaspoon rock salt

2 teaspoons of oil

Ingredients for filling:

2 boiled potatoes

1 chopped green chilli

1 teaspoon grated ginger

1/3 teaspoon cumin

¼ teaspoon black pepper powder

1 teaspoon rock salt

1 teaspoon oil


Mix all of the dosa ingredients in a bowl. Prepare a smooth batter and set it aside for 5 minutes. Take oil in a pan to prepare the filling. Add cumin, grated ginger, chopped green chili and sauté for a while. Add salt, black pepper and mashed potatoes. Mix well and set aside. Pour a ladle of dosa batter onto a preheated dosa pan. Spread evenly for crispy dosas. Let simmer for a minute. Put some filling in the middle and fold the sides. Serve hot with coconut chutney.

Kuttu Ka Dosa

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3. Samosa of Singhare ka Atte


60 g Singhare ka Atta

3 teaspoons of rock salt

50 g Desi Ghee

1 teaspoon chili powder

½ teaspoon green cardamom powder

60 g of ground CHIRONGI

1 teaspoon cumin

2 teaspoons coriander powder

Oil for frying


Add two teaspoons of ghee in a pan over medium heat. Add cumin, chirongi, chili powder, cardamom powder, coriander powder, and rock salt. Fry well and set aside to cool. Put another pan on a low flame. Add water, ghee, and a teaspoon of rock salt. As soon as the water starts to boil, add Singhare ka Atta. Stir well until the mixture comes together. Turn off the flame and set it aside to cool. When it is completely cool, divide the dough into small balls. Roll the balls in circles and cut them in half. Connect the edges of the half with a little water. You will get a cone. Fill it with the filling, pinch the open edges and seal it with water. Fry the prepared samosas in the wok over medium heat until they turn golden brown. Transfer to a plate and serve hot with coriander chutney.

Samosa from Singhare ka Atte

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4. Vrat ki Kadhi


1 cup of fresh curd

2 tbsp amaranth flour

½ teaspoon cumin

1 teaspoon ginger-green chili paste

½ teaspoon sugar

½ cup of water

Salt to taste

2 tsp Desi Ghee

1 teaspoon chopped coriander


Take a mixing bowl. Add fresh curd and whisk. Now add amaranth flour and water. Mix well. Whisk until mixture is smooth. Heat the ghee in a pan. Add cumin, ginger-green chili paste and sauté for a while. Lower the flame and add curd mixture. Add rock salt and sugar. Stir well and let simmer for a while. Add chopped coriander leaves and serve hot with sama rice.

Vrat Ki Kadhi

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5. Banana and walnut lassi


1 cup of yogurt

½ banana

3-4 walnuts

1 teaspoon seed mixture

1-2 teaspoons of honey


Pour yogurt into a food processor. Add the seed mixture, walnuts, honey, and banana. Mix until everything is smooth and creamy. Pour into a glass and garnish with chopped walnuts.

Banana and walnut lassi

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6. Arbi Kofta and Mint Yogurt Dip

Ingredients for Kofta:

250 grams of arbi

3-4 tsp kuttu ka atta

1 green chilli

1 teaspoon caramel seeds

½ inch finely chopped ginger

2-3 teaspoons of oil

Salt to taste

Ingredients for dip:

Sprigs of mint

100 g quark

Finely chopped cucumber

Pomegranate for garnish


For Koftas Arbi, cook and cook under pressure until soft and mushy. When they have cooled, peel them off and add other ingredients. Mix well. Apply oil to the palms of your hands to shape koftas into cylinders. Fry flat until golden brown. For the mint yogurt dip, take 100 g of cottage cheese in a bowl. Add the chopped cucumber and sprigs of mint. Serve with hot Arbi Koftas.

Arbi Kofta and Mint Yogurt Dip

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7. Sama Ke Chawal Ka Dhokla

Ingredients for Dhokla:

1 cup of sama rice

½ teaspoon lemon juice

½ cup of cottage cheese

1 teaspoon of sugar

1 teaspoon ginger-green chili paste

and ENO

Salt to taste

Ingredients for tempering:

1 teaspoon oil

1 teaspoon sesame seeds

2-3 curry leaves

3-4 green chilies

½ teaspoon sugar

2 teaspoons of water


Soak sama rice in water for at least 4-5 hours. Drain the excess water and put the soaked rice in a mixing glass. Add cottage cheese and blend into a smooth mixture. Grease the steam plate with oil. Add the ginger-green chili paste, sugar, salt, lemon juice and ENO to the batter and mix well. Pour the batter into the greased plate. Steam for 10-15 minutes. Remove the plate and set it aside to cool. To manipulate, add oil and sesame seeds to a pan. Add curry leaves, green chilies and sauté for a while. Add sugar and water. Now pour that temperament over Dhokla. Cut into pieces and serve hot.

Sama Ke Chawal Ka Dhokla

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8th. Singhara Atta Halwa


1 cup of Singhara Atta

¾ cup of sugar

½ cup desi ghee

½ teaspoon green cardamom powder

Chopped dry fruits


Fry Singhara Atta in a non-stick pan until you get an appetizing aroma. Add the ghee and mix well until an even consistency is achieved. Add water, sugar and dry fruits. Keep stirring the halva until the water evaporates and is no longer sticky. Garnish with dry fruits and serve hot.

Singhara Atta Halwa

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9. Rajgira Paneer Paratha

Ingredients for dough:

1 cup of Rajgira flour

½ cup boiled potatoes

Rock salt to taste

½ teaspoon black pepper powder

Cooking oil

Ingredients for filling:

1 cup of grated paneer

2 teaspoons of chopped green chillies

½ teaspoon powdered sugar

½ teaspoon lemon juice

1 teaspoon finely chopped coriander

Rock salt to taste


Mix and kneel all the ingredients together to make a semi-soft batter. Combine all the ingredients to prepare the filling. Divide the dough into equal parts. Roll out the dough in a circle. Put a serving of filling in the middle. Fold and seal the edges towards the center. Roll into a paratha again. Cook the paratha on a non-stick frying pan until golden brown on both sides. Serve hot with fresh quark and coriander chutney.

Rajgira Paneer Paratha

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10. Kela Paneer Balls


200 g grated paneer

2 raw bananas

2-3 chopped green chilies

Rock salt to taste

6 tsp Singhara Atta

½ cup of peanut powder

Chopped coriander leaves

Oil for frying


Wash the peeled bananas for about 3 minutes and heat them in the microwave. Peel and puree the microwave bananas. Mix all other ingredients and roll into small balls. Fry until golden brown. Serve hot with coriander chutney.

Kela Paneer balls

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Try some of these delicious ones Navratri foods and recipes this season!

Related post:

Navratri fasting tips to help you find the right way

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