Shravan Fasting Foods: What People In Gujarat Really Eat
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The month of Shravan, known as Shravana Maas in the Hindu calendar, comes with religious importance. People in Gujarat observe fasting during this time for spiritual and family reasons. Most commonly, it’s fasting every Monday for Lord Shiva, though there are others who keep it for more days. The meals eaten follow restrictions. No regular grains like wheat or rice, no dal, no onion and garlic, and even spices are limited. 

Instead of table salt, rock salt is used. People switch to flours like rajgira, singhara, and millets like moraiyo. Ingredients like potatoes, sweet potatoes, milk, curd, and fruits are also common. What’s cooked during Shravan isn’t the same everywhere, but most houses use similar ingredients. Recipes come from what elders made before, though now people also change things to make them suit new tastes or what is easily available. The dishes listed here follow those basic fasting guidelines, but also try to keep some variety. 

1. Moraiyo Khichdi With Ghee, Potato And Groundnut

Moraiyo is called barnyard millet in English, but most people in Gujarat know it by this name. It’s eaten during fasts because it’s not a grain like rice, but it still fills the stomach well. In this khichdi, moraiyo is boiled until soft with water, maybe two times or more. Potatoes that are already boiled are added to it, chopped into pieces. For extra taste, cumin seeds, grated ginger, and green chilli are tempered in ghee and mixed in. Some add crushed roasted peanuts also. It’s eaten hot with curd or lemon, depending on what people prefer.

2. Sweet Potato Patties With Peanut And Coconut Filling

These are usually made from boiled sweet potatoes, which are softer than regular ones. The boiled mash is mixed with a bit of green chilli paste, rock salt, maybe some cumin or ginger too. Inside, a stuffing is made using coconut, roasted peanuts crushed coarsely, some lemon juice, and chopped coriander. A few families also put sugar in the stuffing. The outer mix is flattened, stuffed, and pressed into round patties. These are shallow-fried in ghee. They are best hot, but some also pack them for the evening if made early.

3. Rajgira Thepla With Mooli And Green Chilli

Rajgira flour isn’t easy to roll, so people mix it with grated mooli (radish) that has been squeezed to remove water. Some curd is added to make the dough soft. It breaks sometimes while rolling, so most use plastic to press it into the classic thepla shape. Green chilli paste, salt (only rock salt), and coriander leaves are mixed in. Then it’s cooked like regular thepla, with ghee on both sides. It doesn’t taste like wheat thepla, but during fasts, it feels close enough. People eat it with dahi, and some keep it in dabbas for later, but it dries a bit by evening.

4. Sabudana Thalipeeth With Aloo And Crushed Peanuts

Sabudana is soaked for a few hours and then mixed with mashed potatoes. Crushed roasted peanuts, green chilli, cumin, and salt go in. It’s not rolled like roti but patted down by hand on a banana leaf or sometimes a plastic sheet. This is slowly roasted on a tawa with ghee till it becomes golden on both sides. It holds together if the mix is not too soft. Served with curd, usually plain, though some prefer chutney made of coconut and green chilli. It is filling enough for lunch or a heavy breakfast.

5. Singhara Dhokla With Dahi And Green Chilli Drizzle

Singhara flour is used to make a kind of dhokla that’s allowed during fasts. A mix of singhara atta, curd, green chilli paste, and salt is made and left to rest. Then it’s poured into a greased plate and steamed. Some people add grated lauki into the batter. After it’s cooked and cut into squares, it’s topped with cumin, ghee, and sesame seeds. Some drizzle over curd mixed with green chilli chutney. Tastes fine warm or at room temperature, and it doesn’t spoil quickly.

6. Raw Banana Thepla With Sesame And Rock Salt

Raw bananas are boiled, peeled, and mashed to make dough. Rajgira flour or sometimes singhara is added. Ginger, green chilli, sesame seeds, and rock salt are used for flavour. Dough is soft but needs care while rolling. People often use oiled hands or plastic to shape it. It’s roasted with ghee until brown spots show. Served hot. This feels like thepla and can be eaten with dahi or even just pickle without garlic.

7. Chickoo And Makhana Kheer With Elaichi

This sweet dish is not heavy but works well after a fasting meal. Chickoo is peeled, mashed and added to the milk that’s heating. Roasted makhana is broken into smaller bits and added. It cooks on low till thick. Cardamom powder is added for smell and taste. It doesn’t always need sugar if the chickoo is sweet enough. Some put almonds on top, others keep it plain. It can be eaten warm or put in the fridge and eaten later.