6 Navratri Vrat Recipes to Make Your Fast a Feast

by Apoorva Malhotra
navratri vrat recipes

Navratri is a nine-day celebration of Goddess Durga. Several people observe fasts to commemorate the goddess and her nine forms. On the other hand, there are some that give up consuming meat or onions and garlic. Of course, this dietary change is for religious reasons and not for treating your tastebuds, it does not mean that you have to be stuck eating only fruits if you are fasting in this period! We have some amazing and unique Navratri vrat recipes that will make your Navratri fast more enjoyable!

So, let’s check out 6 Navratri vrat recipes from the traditional ones to fusion meals:

6 Easy Navratri Vrat Recipes

Non-Sticky Sabudana Khichdi

Of course, sabudana (tapioca pearls) is your go-to ingredient when you are fasting. It is loaded with carbohydrates and can keep you full for a long time. With the addition of potatoes and peanuts, sabudana khichdi is the perfectly hearty meal for Navratri fast. Do bear in mind that this is one of the Navratri vrat recipes that require prior preparation as you have to soak the sago for at least an hour or two.


  • A cup of sabudana
  • Half a cup of roasted peanuts
  • Two teaspoon sendha namak (rock salt)
  • A teaspoon of fine sugar
  • Two tablespoons of ghee
  • Two teaspoon of jeera
  • A teaspoon of red chilli powder
  • A teaspoon of finely chopped green chillies
  • A sprig of kadi patta (optional)
  • A tablespoon of lemon juice


  1. Wash the sabudana until it leaves behind no residue in the water. Pour water at about half an inch above its surface and let it rest for about an hour (preferably more, if you have the time).
  2. Drain the sabudana in a colander. Line a tray with a high-absorbency cloth or thick paper towels and spread the sabudana over it. This step is optional but it will prevent your sabudana khichdi from turning soggy and sticking together.
  3. Once the sabudana is somewhat dry, mix the salt, sugar, peanuts, red chilli powder to it and make sure that it is well-incorporated.
  4. In a kadhai, heat the ghee, then add the jeera and kadi patta. Let it splutter.
  5. Now, add the green chillies and then the sabudana mixture. Saute it in the ghee for a little while then let it cook over low heat while stirring it occasionally. It would take about 5 to 10 minutes for your sabudana to cook.
  6. If your sago pearls turn translucent, it means that the khichdi is ready. Turn off the flame, drizzle the lemon juice and mix everything together.
  7. Serve hot and garnish with some fresh, chopped coriander leaves.

Kuttu Dosa

If you are tired of having kuttu pooris, we have something new for you. Dosa fans can rejoice as we have Navratri vrat recipes to titillate your tastebuds. This kutte dosa recipe yields crisp and delicious dosas that will steal your heart. You can serve it with potato sabzi and coconut chutney to make it even more filling.


  • Five tablespoons of kuttu ka atta (buckwheat flour)
  • Two tablespoons of boiled arbi (colocasia)
  • Two teaspoons of sendha namak
  • Half a teaspoon of ajwain
  • Half a teaspoon of red chilli powder
  • 1/4th of an inch of fresh, grated ginger
  • A teaspoon of finely chopped green chillies
  • Ghee


  1. Mash the boiled arbi and mix it with the salt and flour. Add a little water to this mixture and blend it well in a grinder until it becomes a smooth paste. 
  2. Add the spices and some water bit by bit until it has a dosa batter-like consistency. Give the batter a final good mix.
  3. Heat a dosa tawa and smear a thin layer of ghee on it. When the tawa is hot, pour a ladleful of the batter and spread it into a thin dosa.
  4. Dab a little ghee on the edges to make the dosa even crisper. Let it cook until the edges leave the sides.
  5. Flip the dosa over and cook on the other side.
  6. Serve hot with potato filling and chutneys.

Arbi Seekh Kebabs

Enjoy the taste of royalty with these succulent and juicy arbi seekh kebabs that will give any other kebab a run for their money. You will love these kebabs to a point where you will have these as regular starters even beyond Navratri vrat recipes!


  • 250 grabs of arbi (colocasia roots)
  • Four tablespoons of kuttu atta
  • A teaspoon of garam masala (optional)
  • One green chilli finely chopped
  • A teaspoon of red chilli powder
  • Half an inch of grated ginger
  • A teaspoon of ajwain
  • Sendha namak to taste
  • A few tablespoons of oil


  1. Boil the arbi in a pressure cooker until they turn soft. Peel off their skin and mash them.
  2. Add all the spices to the paste (you may tweak it according to your taste) and continue mashing it.
  3. Now, sprinkle some kuttu flour over the mixture and knead it into a dough. This is your kebab mixture.
  4. Lightly grease your palms and shape the kebabs into cylindrical form around the wooden skewers.
  5. Grill the kebabs on the pan until they are crisp and golden.
  6. Serve with some mint chutney and lemon wedges.

Samak Rice Dhokla

Dhoklas, in general, are a quick and easy snack. And this samak/sama rice (vrat rice) dhokla is the perfect way to take a break from the boredom of other Navratri vrat recipes. It is one of the best ways to overcome cravings and give yourself a treat. However, you will have to let the ingredients ferment overnight so prepare accordingly. Once ready, you can even use this dhokla to make delectable dhokla sandwiches.


  • A quarter cup of samak/samwat/sama ke chawal
  • A cup of khatta dahi
  • A teaspoon of ginger paste
  • A teaspoon of garlic paste
  • One green chilli finely chopped
  • A teaspoon of sendha namak
  • Two teaspoons of ghee
  • Two whole red chillies
  • Two sprigs of kadi patta
  • A teaspoon of rai/sarso seeds
  • A teaspoon of white sesame (til)
  • Freshly grated coconut


  1. Lightly toast the samak rice. Do not brown them.
  2. Mix the rice, dahi, ginger-garlic paste, green chillies, and salt. Let this mixture ferment overnight. 
  3. Use a ladle to punch out all the holes and aerate the mixture evenly.
  4. Grease a tin with some ghee and transfer the dhokla batter into it.
  5. Let it steam for about 20 minutes or so. To test if the dhokla is done, prick a toothpick in the center of the dhokla, if it emerges clean, then it is ready.
  6. Let it cool and then cut it into diamond-shaped pieces.
  7. Meanwhile, heat some ghee in a tadka pan. Add the whole red chillies, curry leaves, mustard, and sesame seeds. You may even add some sugar and water to it.
  8. Pour this tempering over the dhokla and garnish with freshly grated coconut.

Makhana Kheer

Ghee-roasted, lightly salted and spiced makhana or foxnuts are quintessential Narvratri vrat recipes all over Indian households. But how about giving this ingredient a sweet twist? Here we have a delicious, low-fat makhana dessert that will have your mouth watering! Apart from its rich flavors, this rich and creamy kheer also has the crunchy texture of nuts. So how about giving it a shot?


  • A litre of skimmed (double toned) milk
  • A quarter cup of makhana/lotus seeds
  • Three tablespoons of sugar (or as per taste)
  • Two tablespoons each of toasted and chopped almond, pistachio, and cashews
  • A tablespoon of raisins
  • A teaspoon of powdered green cardamom


  1. In a deep, heavy-bottomed vessel, pour out the milk. Add the makhanas to it and break down the larger pieces into smaller portions.
  2. Turn on the heat and let the milk-makhana mixture simmer on very low heat for about 1.5 to 2 hours. Keep scraping the bottom and the sides so that nothing sticks or burns. At the one-hour mark, sprinkle the cardamom powder.
  3. When the seeds are completely soft and the mixture has a pudding-like consistency, take it off the heat.
  4. Add the sugar and the nuts and dry fruits, and stir it for a few minutes.
  5. You can let the kheer sit in the fridge for a few hours or serve hot.

Berry Banana Nuts Lassi

We often have lassi as an enjoyable sugary beverage in summers and sometimes during fasts. How about taking the humble lassi up a few notches and add superfoods like berries, nuts, and bananas to it? You would practically be having a meal in a glass! Here is a recipe that is a must-try.


  • A cup of low-fat yoghurt
  • One banana
  • Half a cup of assorted berries (fresh ones are better but you can also use frozen berries)
  • Four walnut kernels
  • Four almonds
  • A teaspoon of flaxseeds
  • A teaspoon of pumpkin seeds
  • Honey as sweetener
  • Protein-rich whey powder (optional – for flavouring)


  1. Add all the ingredients to a mixer jar and blend everything until it is smooth and creamy.
  2. Top the lassi with some nuts and seeds as garnish.

You can give the above Navratri vrat recipes your personal tweaks and twists to suit your tastes and preferences. If you are looking for other Navratri vrat recipes, some common staples are kuttu poori, rassa aloo, aloo kadhi, sabudana vada, singhade ke atte ka samosa, and paneer rolls.

If you are not on fast but are looking for sweet options for bhog, check out our low-calorie dessert recipes that will let you enjoy guilt-free binging! Ultimately, festivals are all about enjoying yourself, so why should anything stop you?

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