15 food ideas for the Paryushana Festival

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Paryushana festival is the festival of forgiveness and all the Jains focus on increasing their spirituality and observe fast for the same. The festival observed for 8 or 10 days might make one miss food as there are some restrictions over the food eaten during this time. Here are some food ideas that would add to the variety of food eaten during these days, and this Paryushana along with religious practices, food could be more enjoyable too.

Rava Idli

Source: Foodviva.com

Idli might be one of those things that you might be craving for, but many Jains don’t make Idli during this time. The reason behind it is the fermentation process, so an alternative to it is Rava Idli. The process of making a Rava Idli is different and instant. The description of the cooking process of Rava Idli could be as adding yogurt to semolina and then add ENO or soda to it.

The batters are prepared in a very short time and then immediately kept to steam. This way one can enjoy steaming hot Idlis while following all the religious practices. The Idlis could be enjoyed with instant powder chutney by just adding oil to it and mixing it. It should just be made sure that the instant powder chutney does not contain anything except grounded spices.

Dahi vada

Source: Recipe Rasoi

The tangy taste of chaats is the need for the hour while eating food, which is simple in taste the whole day. This idea of making Dahi vada could be a great savior. The vadas in the Dahi vada can be cooked in an original way; however, there is some room to tamper with the toppings of Dahi vada.

After soaking the vadas in water, one will move to the top of it. So, first, a properly whisked yogurt could be topped over the vadas and drown them in it. The next thing one can do is replace the tamarind chutney with chutney made up of dates and other spices. The toppings can further include topping it with chili powder.

Khandvi

Source: www.pakwangali.in

Khandvi is a very delicate dish and prepared carefully by rolling thin spreads of batter into dainty rolls. This dish can give a blast of flavors and can be served as a side dish or as a snack. The dish involves preparing a batter made up of gram flour, sour yogurt, and other spices together. There should be one precaution taken, curry leaves and coriander should not be added to it.

Dal Dhokli

Source: FirstCry Parenting

Dal Dhokli, which is an all-time favorite dish, won’t be separated from the foodies during this time too. The dish consists of strips of wheat flour dough cooked in lip-smacking Gujrati dal. The dish can be converted into Paryushan friendly by not adding green chilies which can be replaced by Kashmiri Chilli. It also involves not adding curry leaves, lemon juice, ginger, and coriander to it, and the flavor won’t tamper much. Dal Dhokli can be eaten as a one-time meal or it can also be mixed with steamed rice.

Chole

Source: Vege Cravings

The finger-licking Chole can be enjoyed in Paryushan too by tampering a little bit with the recipe and the taste. Chole requires tomato puree in its recipe which could be avoided during this time, and one can add cashew nut paste instead of it and cook it the same way. However, one should keep in mind that some other ingredients that do not adhere to the guidelines of Paryushan like garlic and onions need to be avoided while cooking. The dish can be enjoyed in the main course, giving a break from all the other dishes made up of pulses, having almost the same gravy and cooking technique.

Moong Dal fritters and Dhokla

Source: You tube

The batter of Moong Dal makes two dishes—when it is steamed, it makes piping hot doklas, and when it is fried, it makes lip-smacking fritters. The batter is made up of besan, split yellow gram, and other spices and fruit salt is added when one wants to cook Moong Dal Dhokla. The Moong Dal Dhokla has a shimmery texture with all the ghee or clarified butter spread over them, and it would also ooze out with every bite.

The fritters are crunchy and advice to put small amounts of batter in them so that they become more crunchy and tasty. They can be enjoyed with brown-colored chutney of dates or Sambariya, which is a red powder, mostly made of Chili powder. The taste of the Dhokla and fritters can be enhanced by putting a little amount of black pepper powder to the batter.

Medu Vada

Source: Archana’s Kitchen

Medu Vada is made by grinding soaked Urad dal and making a batter, which is fried in small amounts in oil. Medu Vada is soft and crispy fritters which could be enjoyed in Paryushan also. Medu Vadas could be enjoyed with South Indian instant chutney which is made by putting oil and mixing it.

Chana ki Sabji

Source: Sanjeev Kapoor

Chana ki Sabji is another delicacy made during the festival of Paryushan and eaten during the main course. The Chana ki Sabji is also called Black Chickpeas Curry with flavorful tastes, and the gravy can also be thickened by sprinkling gram flour. There should be precautions kept for avoiding tomato puree and coriander.

Khaman Dhokla

Source: Yummy Food Recipes

Khaman Dhoklas can be a perfect snack from the Gujrati cuisine. There should be one thing kept in mind that coriander and curry leaves are not added over the Khaman Dhokla. The spongy and soft texture of Khaman Dhokla melts in the mouth and the spices used to top them. The Khaman Dhokla is normally eaten with green chutney, but during Paryushan it can be replaced and eaten with Sambariya.

Jeera rice and Dal Fry

Source: Your Veg Recipe

The rice and dal Fry is potential enough to pamper your taste buds. The rice cooked in clarified butter and cumin seed gives a rich flavor, and the flavor is enhanced when Dal Fry is eaten with it. Dal Fry is a spicy lentil consisting of various spices and has a thick consistency. The Paryushana version of Dal fry can be slightly away from the taste but is tastier. It should be kept in mind that tomato puree, garlic, ginger, coriander, onions, and other ingredients not allowed in Paryushana are not added in it.

Lapsi

Source: Aaichi Savali

Lapsi is one of the delicious sweets eaten during the Paryushana. Lapsi is made up of wheat pieces that are broken and are cooked in a delicious way in clarified butter. The raisins, nuts, and dried fruits combined with this sweet delicacy give a peculiar flavor, cherished in every bite. The sweet delicacy is a comfort to the stomach and light to the heart.

Chilla

Source: Whisk Affair

While you would be craving for a dosa, chilla can be a great replacement. Chillas are veg omelet or instant Besan Dosa. The chilla is originally made with vegetables, but vegetables are avoided during the festival, so plain chillas need to be made, but they are equally tasty too. Chillas are made up of besan or gram flour, the batter of Chillas is spread over a pan like dosa and then a little bit of oil is put all over it. The Chilla thereafter needs to be tossed occasionally and can be eaten as a food item at breakfast or as a snack.

Puran Poli and Amti

Source: Ministry of Curry

Puran Poli and Amti is a treat to taste buds during Paryushana and can be eaten as a main course meal also. Puran Poli is a sweet Indian bread cooked in a great amount of clarified butter. The Indian bread gives a traditional taste which is sweet but not overly sweet like a dessert. The sweetness of Puran Poli combined with spicy Amti Dal is one of the best duos. Amti Dal has a great tangy test with a blast of flavors in the mouth when both the dishes are eaten together. The consistency of Dal is thin and the Puran Poli is heavy, giving a perfect balance to the dish.

Kheeraj Bhajiya

Source: Airtel Xstream

Kheeraj Bhajiya is taken as a term of a combination of two dishes in Jains. One is Kheer which is a combination with Bhajiya or fritters. Kheer has a nice creamy texture and a sweet taste, pampering your soul. The saffron strands, cardamom powder, and nuts give a beautiful touch to this dish and the already delicious flavor of the dish gets tastier. Both the dishes are eaten as a combination and for fritters, there are many ideas like Moong dal Fritters and Rice Fritters.

Dal Baati Churma

Source: Archana’s Kitchen

Dal Baati Churma is another savior from the simple Paryushana food. Small balls made from wheat flour and baked to perfection, combined with Panchkuti Dal, are a treat from Rajasthani cuisine. The dish gives a great blast of flavors from the spices and various pulses that are used in the Dal, giving a delectable taste.

The spicy Dal Baati does require a sweet ending, which is given from Churma. Churma is a sweet treat served along with Dal Baati. The sweet treat, Churma, is a coarsely ground wheat, cooked in a scrumptious way in ghee and sugar. The dish is a perfect combination of spicy and sweet taste, pampering your taste buds.

So, all the Jains, here is a list of food items you need to include in the next Paryushana menu and have a great Paryushana with delicious dishes while following religious practices.

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