Shrawan upwas marathi recipes | shravan month fasting food |sravan vrat recipe

Shravan Maas is the fifth month in a traditional Marathi calendar followed in Maharashtra and is a highly auspicious month.

Shravan Month 2013 is from August 7 to September 5.

The month is highly auspicious and staunch Hindus do not eat meat products and perform different types of pujas. Mondays is dedicated to Shiva Pooja and on Tuesdays women perform Mangala Gowri Puja. Other important festivals and auspicious days include Nag Panchami, Narli Purnima, Sri Krishna Jayanti and Dahi Handi.

Shrawan Somvar Vrat is observed by married women for happy marital bliss and her family’s wellness. Unmarried women perform Shrawan maas somvar vrat to get good life partner. Men also worship Shrawan Somvar vrat for their academic, professional success.Sawan Somvar Vrat is observed by married women for happy marital bliss and her family’s wellness. Unmarried women perform Shrawan maas somvar vrat to get good life partner. Men also worship Shrawan Somvar vrat for their academic, professional success.
The month of Shravan according to the Hindu calendar has started. Shravan is considered an auspicious month for the Hindus.

 In  India, during this month, most Hindus abstain from eating non vegetarian food. It is the month of vegetarianism and most women observe fast on every Monday during this month.
Heres a collection of few upwas dishes which can be eaten during your shravan fast.

Click on individual recipe name link for detailed recipe

SWEET KACHORI UPWAS                                                       BHAJANI THALIPEETH

UPWAS BATATA WADA                                                           ARVI/ARBI SURAN TIKKI

UPWAS KACCHI KELI VADA                                                             UPWAS ALOO PATTICE

UPWAS KACHI KELI KABAB                                                          RATALA THALIPEETH

FALAHARI SABUDANA CHIWDA                                                  RAJGIRA WADA








SABUDANA BATATA CHAKLI                                            SUN DRIED BATATA KEES

UPWAS BHEL                                                                                 RAJGIRA POORI

UPWAS SABUDANA APPE                                                                UPWAS DOSA

SABUDANA CHIKODI /PAPAD                                               BATATA WAFERS






UPWAS SHENGDANA AMTI                                          UPWAS BHAGAR/VARICHA BHAT

KACCHI KELI SABUDANA CUTLET                                                  SHENGDANA LADOO

SABUDANA WADA                                                                              SABUDANA KHICHDI

KACHI KELI BHAJIA/PAKORA                                 UPWAS BATATA RATALA BHAJI

UPWAS GULABJAMUN                                                                    KELE KE WAFERS

RATALA /SHAKARKAND HALWA                              SURAN (YAM) THALIPEETH






PEANUT COCONUT CHUTNEY                                     DAHI SHENGDANA CHUTNEY

RATALA KEES /GRATED SWEET POTATO                     SABUDANA THALIPEETH

UPWAS KOFTA CURRY                                      RATALA ( SWEET POTATO) LOLLIPOP

UPWAS BHAJANI CHE WADA                                                            MOSAMBI JUICE

RATALA TIKKI CUTLET

UPWAS SURAN (YAM) TIKKI - CUTLET                        SABUDANA BATATA POORI

UPWAS RATALA CHAT                                             APPLE MALPUA

                                                                                 FRUIT CHAAT

KHAMANG KAKDI

RATALA (SWEET POTATO) KACHORI                                   SABUDANA ROLLS


                   

ARBI BHAJI

 

Vari Tandul Sabudana Batata poori for upwas |samo rice potato sago puri for vrat

Fasting or vrat or upwas is a regular phenomenon in my house thats the reason you will find a variety of fasting dishes /phalahari recipes on my site.

Coming with a fasting recipe after a long break.

Todays recipe is Vari tandul batata sabudana poori or potato sama and sago poori.

Crisp and delicious patties made with barnyarn millet,potato, and spices (food for fasting)

samo rice is known as variche tandul/bhagar in marathi,moraiyo in gujarati and vrat ke chawal in hindi .sabudana is known as tapioca in english & batata or aloo means potato.

the binding agent used here is   Samo(Barnyarn millet )or bhagar ata (flour)  which are commonly used in fasting food in india

normally in india we use flours made from Sabudana(sago),Singhora ka atta(Water chestnut flour),kuttu(buck wheat flour), Sama(Barnyarn millet ),Rajgiri atta for making fasting /vrat recipes

This poori made from aloo,rajgira and sabudana can be eaten on fasting days .

serve it with fasting coconut chutney or upwas dahi peanut chutney  or upwas konphal batata sabji or plain konphal sabji

Ingredient:

1 cup  varicha peeth ( bhagar / vari tandul/moraiyo/vrat ke chawal ka ata(flour)
1/2 cup Sabudana (sago/tapioca)
1/2 cup Peanuts (roasted & crushed coarsely)
1-2 medium Potato (boiled, peeled & grated )  about 1  cup
3-4 Green Chilies (crushed)  (add chillies as per your spice level)
1-2 tspn roasted cumin seeds
1 tsp cumin powder
pinch of sugar
1 tsp lemon juice
2 tbsp coriander leaves
Salt to taste
Oil to fry


Method :
1.Wash sago thoroughly and drain excess water. Soak it for 2-3 hours with water level just half cm to the level of sago ( See tip 3) .Remove potato cover and grate it finely.

2. Add all ingredients to it except oil. Mix well into a dough.

3. Grease a plastic paper with little oil .now take a small piece of dough in your hand  & place it on greased plastic & flatten it to thick poori with your greased fingers .do not make the poori too thin or else it can break in oil. you can even make a hole in centre of poori to make it appear like vada .




4.Keep the oil in a deep frying pan to heat. deep fry the flattened poori in oil till golden brown on both sides.



5. Fry till they are crisp and light brown in colour.

6. Drain them well on a tissue paper.  Serve with  fasting peanut chutney or dahi chutney.



Tips

1 Fry poori when the oil is piping hot to get crispy poori .
2 Add more rajgira flour (amaranth flour) / upwas bhajani /singhada ata (water chestnut flour) if pooris tend to break in oil.
3.The correct amount of water for soaking sago is important as if you add more water sago becomes sticky & if you add less water it becomes dry.
4. in case you dont have vari tandul flour available,dry roast one cup of samo rice for 3-4 minues,cool it and grind in a mixer to make a flour of same and use it in above recipe .