Traditional Recipes for Sawan Maas: Delicious Dishes

Sawan Maas, or the month of Shravan, holds great spiritual significance for devotees of Lord Shiva

Sawan Maas, or the month of Shravan, holds great spiritual significance for devotees of Lord Shiva. It is believed that fasting and preparing traditional dishes during this time not only purifies the body but also strengthens one’s connection to the divine. Cooking and sharing these meals with family and friends creates a sense of unity. Here are a few simple recipes that you can prepare and enjoy while observing a Shravan Fast or Vrat. 

Sama ke Chawal ka Dhokla:

Ingredients Required 

1. Barnyard Millet (Sama ke Chawal) Qty: 1 Cup 

1. Dahi (Indian Curd) Qty: 1 Cup 

1. Grated Ginger Qty: As per taste 

1. Finely Chopped Indian Chilies Qty: 2-3 (as per taste) 

1. Jeera (Cumin Seeds) Qty: 1 Teaspoon 

1. Rock Salt Qty: As per Taste 

1. Dhaniya (Coriander Leaves) 

1. Ghee (Clarified Butter) 

1. Baking Soda Qty: ½ Teaspoon 

Method: 

1. Soak Sama ke Chawal (Barnyard Millet) for 4-5 hours 

1. Drain the water and grind the soaked millet with yogurt, grated ginger, and green chilies until a smooth batter forms.   

1. Transfer the batter to a bowl and add rock salt (sendha namak) and cumin seeds, mixing thoroughly.  

1. Heat water in a steamer or large pot.  

1. Just before steaming, add baking soda to the batter and mix well. The batter will become frothy.  

1. Grease a dhokla plate or a shallow dish with ghee, then pour the batter into it.  

1. Steam the dhokla for 15-20 minutes.  

1. Let it cool down slightly and then cut into pieces, garnish with chopped coriander leaves.  

1. Serve warm along with yogurt or green chutney. 

Sabudana Khichdi:

Ingredients:    

• 1 cup sabudana   

• 2 medium-sized boiled potatoes  

• 1/2 cup roasted peanuts  

• 2-3  finely chopped green chilies  

• 1 of teaspoon cumin seeds   

• Rock salt to taste   

• Coriander leaves   

• Ghee   

Method:     

1. Rinse sabudana and then soak it in the water for 3-4 hours till it becomes soft.   

1. Heat ghee in a pan and then add cumin seeds.   

1. Add chopped green chilies and sauté for a minute.   

1. Add cubed boiled potatoes and cook it for 2-3 minutes.   

1. Add soaked sabudana, ground peanuts, rock salt and mix it well.   

1. Cook on low heat for 5-7 minutes, stirring occasionally, until sabudana pearls turn translucent.  

1. Garnish with chopped coriander leaves and serve hot 

This Sabudana Khichdi recipe with potato and rock salt is ideal for fasting during Sawan Maas, offering a nutritious and delicious meal that is both satisfying and traditional. 

Sabudana Vada:  

Ingredients:  

• 1 cup sabudana  

• 2 medium-sized  boiled potatoes 

• 1/2 cup roasted peanuts 

• 2-3 green finely chopped  chilies,  

• 1 teaspoon cumin seeds  

• 2 tablespoons of chopped coriander leaves 

• Salt to taste  

• Oil for frying  

Method:   

1. Rinse sabudana and then soak it in the water for 3-4 hours till it becomes soft.  

1. In a large mixing bowl, add soaked sabudana, mashed potatoes, ground peanuts, chopped green chilies, cumin seeds, chopped coriander leaves, and salt. Mix thoroughly until well combined.  

1. Divide the mixture into equal-sized portions and shape each into a flat patty or vada.  

1. Heat oil in a frying pan or kadhai over medium heat.  

1. Add the shaped vadas into the hot oil and fry until they turn golden brown and crispy on both sides.  

1. Remove the fried vadas and drain excess oil.  

1. Serve hot with yogurt or green chutney 

Made from soaked sabudana, mashed potatoes, and roasted peanuts, seasoned with green chilies and cumin seeds, these crispy vadas are fried to perfection with rock salt, offering a traditional treat. 

As Sawan Maas approaches, these traditional recipes serve as a reminder of cultural heritage and devotion. Whether observing fasts or simply enjoying the flavors of these sacred dishes, Sawan Maas offers an opportunity to deepen spirituality through culinary traditions that nourish both the body and the soul.