Navratri 2023: Relish The Vrat-Friendly Singhara Atte Ki Kadhi
Image Credit: Vrat wali kadhi/

Navratri, which is celebrated twice a year in India, is an important Hindu festival that pays tribute to the goddess Durga and her nine incarnations, each representing a distinct power. During the festival, which takes place once at the start of spring and a second time at the beginning of fall, devotees observe fasts for up to nine days to honour the goddess. Non-vegetarian food, onions, and garlic are typically avoided, and instead, light and easy-to-digest foods like kuttu atta, singhara atta, fresh vegetables, milk, yoghurt, and makhanas are consumed. Rock salt, or sendha namak, is preferred over regular salt for its purity. Alternatively, a vegetarian Satvik diet, which excludes onions and garlic, may be followed.

In India, potatoes are commonly relied upon during fasts, despite there being a plethora of other delicious and safe-to-eat vegetables available. Water chestnut flour, also known as Singhare ka Atta, is a versatile ingredient that can be used in a variety of fasting-friendly dishes, not just during Navratri but during any vrat. This flour's high protein and fibre content makes it a filling and nutritious option.

vrat wali kadhi/

Its versatility allows for both sweet and savoury dishes to be made from it. For instance, Singhare Ke Atte Ki Kadhi is a flavourful main course that is perfect for those observing fasts. This kadhi is made with yoghurt, singhare ka atta, sendha namak, red chilli powder, and light spices. It is similar in taste and appearance to besan kadhi but is made with water chestnut flour instead. To enhance the dish's aroma and flavour, curry leaves and red chillies can be used for tempering. Serve this kadhi with samak rice or with singhara or kuttu atta pooris for a delicious meal. This recipe is simple, light on ingredients, and heavy on flavour.

Here's how you can make Singhare ke atte wali kadhi at home:


  • 250 g curd
  • 30 g singhare ka atta
  • 2 dried red chillies, whole
  • 1 teaspoon cumin seeds
  • 1 teaspoon sendha namak
  • 1 teaspoon ginger-green chilli paste
  • 8 curry leaves


  • Using a whisk to beat the curd smoothly. Then, while whisking continuously, gradually add the singhare ka atta. Ensure that there are no lumps in the batter.
  • In a separate heavy-bottom pan or colander, heat some ghee. Add cumin seeds, ginger, and green chilli paste, and sauté for a minute until they start to sputter.
  • Add the curd mixture and turn down the heat. Stir continuously and cook for 5–7 minutes.
  • Add salt to it and transfer the kadhi to a bowl.
  • Heat some ghee in a small pan for tempering. Add the dried red chillies and the curry leaves. Once they start to sputter, switch off the gas and add the tempering to the kadhi.
  • Garnish with chopped fresh coriander and serve with steamed Samak chawal or Samak rice.