Gyarsi Dodo-Bhaji~Ekadashi Fasting Food

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Sindhis are observing Vadhi Gyars or Ekadashi fast today. A heavy Dodoh (Flatbread) with potato curry could not be a fasting food for me, but it tastes delicious for sure!
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)

Sindhis observe Vadhi Gyaras or Badi Ekadashi (Prabhodhini) with exuberance, avoiding grains for the whole day. Evenings are generally spend on arrangements for Tulsi ji shaadi (Tulsi Vivah), followed by the rituals of Tulsi marriage and singing prayers and songs and sharing food. At some places even kartik Katha is read.


Gyarsi_Dodo copySauri or Bhagar/Varai  flour is made from samo seeds (Mario seeds) i.e the seeds of a grass Echinochloa Colonum, and is eaten on the fasting days when grains are prohibited. Rajgira (amaranth), water chestnut flour (Singhare ka atta) and Buckwheat flour could be also used to make deep fried Puri or fritters (pakora). Kharkun (dates), dahi, ratauli/Lahori gajjar (sweet potato), either roasted or boiled and sweetened with sugar syrup is also had along with coconut, sago seeds (sabudana) etc.

Kirng patata i.e Samo seeds porridge (savory as well as sweet) served with shallow fried potatoes (flavored with just salt and black pepper powder) is preferred for breakfast and the road side carts are found selling Gyarsi Chaap ( Tawa fried potato patty, made from mashed boiled potatoes, salt, pepper along with arrowroot starch to bind the potatoes) served with potato and lotus stem curry.

kirng copy

Kirng/Kirung Patata

A typical Sindhi ekadashi food is Gyarsi or Ghyarsi dodo bhaji, which consists of potato and lotus stem in watery curry, relished with Dodo/ Dodoh made from Sauri flour.



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Gyarsi Dodo-Bhaji~Ekadashi Fasting Food
Recipe type: Maincourse
Serves: 2
Prep time:
Cook time:
Total time:
Potato and lotus stem curry with sauri flour flat bread cooked during Ekadashi fast.
For Curry
  • Potatoes 2
  • Sauri flour 1 tbsp
  • Tamarind extract 3-4 spoons or as required
  • Salt (preferably sea salt or rock salt )
  • Black pepper powder ½ tsp
  • Green chilies 1-2
  • Oil 2 tsp
  • water 2 cups
For Dodo (Flat bread) Makes 2
  • Sauri Flour 1 cup
  • Salt
  • Black pepper (crushed or powdered) ½ tsp
  • Oil 2 tsp
  • Mashed boiled potato 1
  • Water as much needed
  1. Soak tamarind in half cup of water for about 15 min, mash it properly, and discard the pulp
  2. Now in a pressure cooker add 2 tsp oil, and mix a tbsp of Sauri flour and roast it till slight change in colour is observed.
  3. 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 properly. Close the lid of cooker and wait for 2 whistles.
  4. Later, check the consistency of gravy and adjust accordingly. This curry is supposed to be watery
  5. This preparation is relished during Fast of Ekadashi along with gyarsi doda
To Make Dodo
  1. Take a cupful of sauri flour , and mix salt, pepper, mashed potato and little oil. Add a little amount of water and make soft dough. Divide it into two.
  2. Now grease a hot griddle (tawa) and gently pat the dough rolling in circular motion with palm of your hand, till a thickness of paratha is achieved (since this is bit tricky, an easy way out is to take a clean polythene bag or butter paper and lay on kitchen platform. Now sprinkle some flour on this polythene sheet and place the dough, and then gently pat it in circular motion till a thick roti is formed and carefully pick it up and place on greased and hot griddle
  3. Pour a little of oil and let the dodo cook on medium flame till small brown patches appear. Toss and cook on other side too. Repeat for remaining dough.
  4. Enjoy it hot with gyarsi bhaji or with dahi
  5. The dough tends to get loose and difficult to handle with time. Hence make sure to cook the flatbread as soon as you knead the dough.

Edited on 21st Nov 2015

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25 thoughts on “Gyarsi Dodo-Bhaji~Ekadashi Fasting Food

  1. Subhash Khitani says:

    Even i love to eat Ghyarsi food without Ekadashi also. Any ways all religion people are crazy for SINDHI Dishes…
    even we are proud to be sindhi.

    Jai jhulelal…..

  2. This month is one if my favorite
    because at kartik maas there we are doing deep arti in front of Lord is also called as Damodar aarti

  3. Deepa Hardasani says:

    Bagar its also called as Varai… Maratha’s make varai cha Bhaath (mean rice).. a simple as we cook rice.

    I also add this in making sabudana vada’s, its said that it reduces the oil absorption while making the vadas.

    I make Thalipeth for fast, using Varai flour, sabudana, singdana (grounded peanuts), and boiled potatoes, which comes out quite well

  4. 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” 🙂

  5. 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.

  6. Its very g8. But in ekadashi we cant eat green chilli as mentioned in ekadashi katha… Pic is very nice….

  7. 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?

  8. 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.

  9. Surrayya Kapri says:

    The only maani missing from the Sindhi flat bread ensamble is the bajhri ji maani. Do add that also please.


  10. 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

  11. You are right. It’s a lovely feast

  12. thanks for ur lovely comments yaar….

  13. 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.

  14. looks lovely the pic .. what is sauri flour?

  15. 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

  16. wow, a delicious, tempting gravy! Gorgeous picture too!

  17. Hi,Thank u so much for ur comments….
    dodo looks yummy the name sounds new to me…

  18. Alka gravy is looking very tempting. I like to have such kind of curry sometime.s yummy looks.

  19. 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.

  20. Interesting recipes for ekadasi. In south, we avoid rice for ekadasi fasting and wheat takes its place.

  21. 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:)

  22. Basantlal Nagdev says:

    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

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