The Hindu custom of fasting on Mondays during the month of Shravan.
One important Hindu ritual devoted to Lord Shiva is Sawan Somwar Vrat, or the Monday fast observed during the holy month of Sawan. On these Mondays, devotees fast in order to ask for favours related to prosperity, good health, and marital bliss. In the hopes of finding a compatible companion, unmarried girls also follow this fast.
Fasting on Mondays helps rid the body and mind of pollutants and toxins. Additionally, it enhances immunity, metabolism, and digestion. Fasting, however, does not entail going without food or starving oneself. A healthy, well-balanced diet is essential, particularly if you are fasting for the entire month. Remember to drink turmeric milk at night to make sure your body gets the nutrients it needs while fasting.
Dosa Farali
Components:
- Regarding Farali Dosa
- Half a cup of Sama sanwa millet
- Half a cup of rajgira flour (amaranth)
- Half a cup of sour milk
- 1 tablespoon of green chili-ginger paste
- To taste, add rock salt (sendha namak).
- cooking oil
- To Serve
- Chutney with peanut curd
Method:
- Clean, wash, and soak the sanwa millet in adequate water in a deep dish for at least two hours before making farali dosa.
- Use two tablespoons of water to drain and blend in a mixer until a smooth consistency is achieved.
- Pour the liquid into a deep bowl, then thoroughly mix in the rock salt, ginger-green chilli paste, buttermilk, and rajgira flour. Place a lid on it and leave it to ferment for the entire night.
- Heat a non-stick tava (griddle). Transfer a ladleful of batter onto the tava and spread it out in a circular pattern to create a thin dosa that is 125 mm (5″) in diameter.
Khichdi Sabudana
Components:
- 1 cup of sabudana
- Half a cup of water
- Half a cup of peanut
- One teaspoon of sugar
- Add salt to taste.
- Two tablespoons of ghee
- One teaspoon of cumin
- A few curry leaves
- One inch of finely chopped ginger
- Two finely chopped green chillies
- One boiled and sliced potato
- Half a lemon
- Two tablespoons of finely chopped coriander
Method:
- To soak the sabudana, first place 1 cup in a basin, rinse with water, and then add ¾ cup water. Let it sit for 6 hours.
- Make sure there is no water at the bottom of the sabudana after it has been thoroughly soaked.
- Put ½ cup of peanuts in a heavy-bottomed pan and cook over low heat until they are crunchy and cool.
- Move the soaking sabudana to the mixer jar, pulse, and grind to a coarse powder. Then, add the peanut powder.
enjoy your meal
