Celebrate with Puranache Dinde, Maharashtra's Steamed Delight
Image Credit: Instagram/@mrunas_fooddreamers

On the auspicious occasion of Nag Panchami, celebrated on the fifth day of Shukla Paksha during the Lunar month of Sawan, enthusiasts worship Lord Shiva and Nag Devta. This year, falling on August 21, 2023, as it falls just two days after Hariyali Teej. The day is dedicated to appeasing serpent deities. This day aims to kill the negativity and fear associated with snakes. Women particularly pray Nag Devta, seeking protection for their brothers and families. While this revered festival holds significance in across the nation, Maharashtra celebrates with great importance.  

Vishnu Puran, one of Hinduism's ancient texts, makes mention of the snake, highlighting the snake’s significance in the religion. According to the Vishnu Puran, the mythical 5-headed snake ‘Sheshanaag’ rises tall with its teeth in the cosmic ocean, and Vishnu rests under its fangs. Snakes are significant to a farmer for reasons beyond their religious significance. Farming remains a popular profession in this India. Vegetable crops suffer significant damage when rats are present, but snakes, which are higher in the food chain than rodents, benefit farmers by eating the pests. 

Image credit:Instagram/@marathi.kitchen

Women worship the Nag Devta (Snake God) and farmers do not plough their fields. Drawings of snakes are a common sight in Marathi houses, where they are created on "Paat" (a type of wooden board). On this day, many kitchens observe a centuries-old custom and stick exclusively to steaming their meals.  It is also believed that on this day, you must not use any sharp kitchen equipment, including knives. 

As a result, the Naivedya or Prasad has only a steamed preparation. Among the various selections, Ukadiche Modak, Puranache Dind, and sweet Surali wadi are top picks. Here’s how to make Puranache Dind at home.  


200 g Bengal Gram soaked in water for 2 hours, drained 

1 Cup Grated Jaggery 

½ tsp Cardamom Powder 

½ tsp Dry Ginger Powder 

1½ Cup Wheat Flour 

1 tsp Salt 

Ghee as needed 

2 tbsp Cooking Oil 


Start by making Puran, Heat 3 cups of water for 1 cup Chana Dal. Cook chana dal on low-medium heat for 20 minutes. Uncover and check its doneness once. Remove from heat and strain the cooked dal.  

In a pan, add the dal and grated Jaggery and allow it to melt on low heat. As Jaggery begins to melt, coarsely mash the mix with the back of the ladle or a masher. The Puran cooked for Dind must be of coarse consistency. Now, cook the puran on medium heat until it gets dry. Add Cardamom Powder and Dry Ginger Powder and mix well. Remove from heat and allow it to cool down completely.  

While you wait for Puran to reach room temperature, you can prepare the dough for the Dind. Put the flour in a large bowl. Add 1 tsp of salt and stir thoroughly. Warm up 2 tablespoons of oil and add it in. Heated oil is essential to prevent the dind from turning into a sticky or chewy mess. Knead into a soft dough and cover for 15 mins. 

Now, using ghee instead of flour, form little balls of dough and roll them into poori.  Put in a little bit of puran and roll it into a ball. Put it directly in the middle. Bring the two sides together, overlapping on the Puran, and fold in half lengthwise. Get the other two sides to meet in the middle. With this, Dind's shape is done. Place it in a ghee-greased plate and complete the rest. 

Now cover and steam cook it in a steamer for 18-20 mins till the colour changes and it looks cooked.  

Take it off the stove, and serve it hot. When serving these hot dind, be sure to add plenty of ghee.