Today we observed Ekadashi Fast???? I can’t call it Fast, coz it was feast instead ! A heavy Doda (Flatbread) with Potato curry could not be a Fasting food for me, but it was surely Yummy !
Ekadashi means the eleventh lunar day (Tithi) of the shukla (bright) or krishna (dark) paksha (fortnight) of every lunar month in the Hindu calendar (Panchang)(Wikipedia)
Today is Vadi Ghyaras or Badi Ekadashi and we Sindhis observe it with exuberance, avoiding Grains for whole day and including in our diet, foods like potato, Sago, Sweet potato, Dates, peanuts,and instead of using wheat flour , Flours of Sauri, singhara etc are used to make puris or Dodo(thick flatbread)
So here is a Typical Sindhi Ekadashi Food, which consists of Potato in watery curry, relished with Dodo made from Sauri Flour.
Non Sindhis would obviously ask me what is sauri,and i can only tell that it is also known as Bagar(Don’t know how it is spelt).Any one Who can share more information on this, kindly put up in comment box or do mail me at sindhirasoi@gmail.com
| Ghyarsi Dodo-Bhaji~Ekadashi Fasting Food |
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- Potato 2
- Sauri flour 1 spoon
- Tamarind water 3-4 spoons or as required
- salt
- Black pepper powder 2 pinches
- Green chillies 1
- oil 1 spoon
- water 2 cups
- Sauri Flour( one cup for one dodo)
- Salt
- Black pepper(crushed or powdered) 2 pinch
- Oil 2 tsp
- Mashed boiled potato 1
- Water as much needed
- Soak tamarind in half cup of water for about 15 min, mash it properly, discard the pulp
- Now in a pressure cooker add 1 spoon of oil,and mix a spoonful of Sauri flour and roast it till slight change in colour is observed
- Add water (mix well to avoid lumps), salt, black pepper powder and potato cubes (You can add boiled kamalkakdi too) tamarind water, green chillies and mix them properly.Close the lid of cooker and wait for 2 whistles
- later check the consistency of gravy and adjust accordingly.This curry is supposed to be watery
- This preparation is relished during Fast of ekadashi along with gyarsi doda (Thick rotis made from singhare ka atta)
- Take a cupful of sauri flour,and mix all ingredients.Add a little amount of water and make a soft dough
- Now grease a hot griddle(tawa) and gently pat the dough rolling in circular motion with palm of your hands,till a thickness of paratha is achieved (since this is bit tricky,an easy way out is to take a clean polythene bag, cut open it and lay on kitchen platform.Now sprinkle some atta on this polythene sheet and place the dough, then gently pat it till a circular roti shape is achieved and carefully pick it up and place on greased and hot griddle
- Pour a little of oil and let it cook on medium flame till small brown patches appear.Toss and cook on other side too
- Enjoy it hot with ghyarsi bhaji or with curd
- Kindly note that this dough tend to get watery and impossible to handle if kept for some time.So knead the flour and immediately make dodo from that.Even if you knead large quantity of it …like say about 5 flatbreads, by the time you finish cooking 3, the rest of dough will turn difficult- to -handle -type.So in that case knead little amount of flour at one Go.And repeat the kneading procedure for rest of Dodas
PS:After lots of RESEARCHING on Net,and going through comments and mails of dear visitors, I finally came to conclusion that Sauri is SOMA, VARAI or bhagar or junglee rice, or Little Millet.You will get complete info at Thecookscottage and here
And now that I am sure what GRAIN it is, I can gleefully send this Entry to Challenge , a wonderful event by Veda of Iyengar’s kitchen
I love it… I don’t wait for ekadashi.
It tastes better if we use boiled potatoes. In third step – I add boiled potatoes, salt and black pepper. I “bhuno” it for 2-3 mins. then I add water. When water comes to boil, I add tamarind paste.
(Gravy is always thick
)
Sorry. forgot to mention that gravy is thick when I use this recipe. I do this way as I like thick gravy. But you are right “This curry is supposed to be watery”
Sauri, I guess is also called as “samo ke chawal”.
It’s khichdi is really too good. And the flour, as is mentioned in your receipe, is for making rotis.
Its very g8. But in ekadashi we cant eat green chilli as mentioned in ekadashi katha… Pic is very nice….
picture looks very good, i am tempting to do this receipe immediately, but the flour is little bit confusion, is it available in indian grocery stores or american grocery stores?
hai ,please let me know the sauri flour because this is the first time i heard this. iam in banglore. where i will get this and any name in english or kannada? very nice recipe.
Hello Malini,
I have already updated the post with the info..anyways Sauri is called little millet in English !
The only maani missing from the Sindhi flat bread ensamble is the bajhri ji maani. Do add that also please.
thanks
Hi Alka
Sorry for the late reply!!!!!I would have missed this entry…thank god i did not! awesome recipe ! if i had to have this for a fast….i would fast everyday my dear!
Lovely photo too!
Best Regards
Veda
You are right. It’s a lovely feast
thanks for ur lovely comments yaar….
I tried to explain the ‘phenomenon’ of fasting foods to my firang wife and she almost fell down laughing. I have yet to convince her that it is still a fast even if we are allowed to eat. As ridiculous as it may sound.
looks lovely the pic .. what is sauri flour?
I love Vadi Ghyaras cause we get to eat all the food which we normally would not eat and no Fasting only eating. Love the picture but we missed it this year just read your post and realized it was on 9th
wow, a delicious, tempting gravy! Gorgeous picture too!
Hi,Thank u so much for ur comments….
dodo looks yummy the name sounds new to me…
Alka gravy is looking very tempting. I like to have such kind of curry sometime.s yummy looks.
Looks delicious, Loved the pic. I do not know most of the ingredients mentioned….I have learnt a few of them now.
I am amazed about the various cuisines of India and ashamed about not knowing much about them.
Interesting recipes for ekadasi. In south, we avoid rice for ekadasi fasting and wheat takes its place.
U are so right! With the fat and other tasty stuff that goes in fast feasts are always yummy. Now that you have already said it, this only fired my tastebuds – so early in the morning, before the break of day:)
All these flours are readily available in big malls just before big ekadashi.
Rajgiri,sabudana,singhada flours, etc. Buy them all and use them even after ekadashi.
Rajgiri (Amaranth seeds)
Sabudan(sago pearls)..Pls do not confuse with tapioca pearls
Singhada(water chestnut)…..belong to lotus root family
Varai /varai flour is widely used by all during ekadashi. It resembles rice, but is used for fasting recipes and is not rice.
This flours are mainly used as substitute for besan (during ekadashi) as individual or all mixed (thalipeeth)
Individually they are good substitute for “Rava” in making “Uppma”
Mixing some of this flours with buttermilk make good “dosas”
Uncle Basantlal is expert cook and also author of Sindhi recipes in Orkut
Hi,
Can you pl tell me how to mix all the three(Rajgiri,sabudana,singhada flours) to make parata