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Copyright © 2025 Foodies Only
Copyright © 2025 Foodies Only
6 Min
08/09/2025
Navratri fasting is more than a spiritual practice; it is also about the food tradition followed diligently. A vrat thali typically includes Kuttu or Singhara Rotis, Sabudana Khichdi, potato-based curries, yoghurt, fruits, and a simple sweet, such as halwa. Although it tastes delicious, it can feel repetitive and heavy after a few days. This article explores some swaps you can incorporate into your thali to give it a modern twist, such as lighter flours, vegetables, and new snacks. Read further to know more.
A Navratri vrat is incomplete without a wholesome thali that balances energy-giving ingredients with sattvic principles. Traditionally, it includes Kuttu or Singhara Rotis, Aloo Sabzi, Sabudana Khichdi, dahi (yoghurt), fruits, and a small portion of halwa or kheer. During vrats, rock salt (sendha namak) replaces regular salt, and meals are prepared with ghee or light oils.
While the classic thali has its cultural charm, eating the same food for nine days can become boring. Modern kitchens have found solutions to make the thali less boring, more creative, and diverse without breaking the vrat rules. Take a look at how you can rebuild a modern vrat thali with smart replacements and the delicious dishes you can make with them.
Instead of sticking only to kuttu or singhara flour, try rajgira (amaranth) or quinoa flour for rotis and dosas. These are protein-rich and easier to digest, which helps keep you fuller for a more extended period. A rajgira paratha, served with chilled mint curd, or a quinoa dosa paired with green chutney, adds both variety and nutrition to the thali.
Aloo sabzi is comforting, but it cannot be the star every day. Sweet potatoes, pumpkin, and arbi (Colocasia) are colourful, naturally sweet, and vitamin-rich alternatives. Imagine a sweet potato chaat sprinkled with lemon and sendha namak, or pumpkin tikki shallow-fried in ghee; these bring freshness to the otherwise predictable thali.
Sendha namak is often used passively in cooking, but it can actually heighten the taste of drinks and snacks. A spiced buttermilk with sendha namak and roasted cumin is refreshing after a fried snack. Similarly, a simple lemon sherbet with rock salt works as a natural electrolyte booster during fasting.
Instead of fried chips, roasted makhana and mixed nuts bring texture and healthy fats to the thali. These can be seasoned with a drizzle of ghee and black pepper, or turned into quick laddoos bound with jaggery. A small bowl of caramelised makhana alongside your sabudana khichdi makes the meal both lighter and more exciting.
Fruits are usually eaten plain during fasting, but they can be turned into refreshing dishes. A colourful apple and pomegranate chaat, tossed with lemon juice, can serve as a mid-meal snack. Or blend banana, dates, and curd into a creamy smoothie, making it a filling drink that pairs beautifully with a light sabudana tikki.
Yoghurt cuts through the heaviness of fried vrat dishes. Beyond plain curd, try a lauki raita flavoured with mint or a chilled glass of chaas spiced with sendha namak and curry leaves. These not only aid digestion but also complete the thali by adding a cooling element.
Halwas made with refined sugar can feel too indulgent during fasting. Swap sugar with jaggery or dates for natural sweetness. A sabudana kheer simmered in milk and sweetened with dates feels festive yet light. Rajgira laddoos bound with jaggery are another great addition to your thali.
Ghee is traditional, but alternating with coconut or groundnut oil brings new flavours and healthier fats. For instance, singhara pakoras fried in groundnut oil have a nutty depth, while kuttu puris fried in coconut oil give off an aroma that feels celebratory.
A modern vrat thali is not about overeating but about balance. Serving smaller portions of sabudana khichdi, fruit salad, and yoghurt ensures variety without the post-meal heaviness. A thali built with mini servings feels festive, colourful, and energising.
Give traditional vrat ingredients a modern spin to avoid monotony. Kuttu flour can be used to bake a thin-crust pizza topped with paneer and vegetables that are allowed during fasting. Sabudana tikkis can be used as a burger patty between rajgira buns. These playful innovations make the thali appealing for both kids and adults.
A Navratri vrat thali is more than just food; it is an expression of devotion, discipline, and celebration. But it doesn’t need to be repetitive or heavy. By using lighter flours, colourful vegetables, creative snacks, and portion control, the thali can be reimagined as both modern and traditional. Picture a spread of Rajgira Parathas, Sweet Potato Chaat, Lauki Raita, Roasted Makhana, and Sabudana Kheer sweetened with dates - a wholesome, satisfying, and festive treat. With these hacks, Navratri food can become an experience of both flavour and faith.