9-Day Navratri Breakfast Menu: Healthy & Vrat-Friendly Recipes

Navratri is a festival of devotion, fasting, and mindful eating. A healthy Navratri breakfast is crucial during fasting, providing energy and keeping you full. Here’s a 9-day Navratri breakfast menu with easy-to-make, nutritious, and vrat-friendly dishes.

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Day 1: Singhara Atta Cheela

Ingredients (Serves 2–3):

• 1 cup Singhara Atta (Water Chestnut Flour)

• 1 medium boiled potato, mashed

• 1–2 green chilies, finely chopped

• 1 tsp grated ginger

• 2 tbsp chopped coriander leaves

• ½ tsp cumin powder

• ½ tsp rock salt (sendha namak)

• Water, as needed

• Ghee for cooking

Method:

1. Mix Singhara Atta, mashed potato, green chilies, ginger, coriander, cumin powder, and rock salt in a bowl.

2. Gradually add water to make a smooth batter.

3. Heat a non-stick pan and grease lightly with ghee.

4. Pour a ladle of batter and spread it into a thin pancake.

5. Cook until golden on both sides. Serve with green chutney or curd.

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Day 2: Sabudana Khichdi

Ingredients (Serves 2–3):

• 1 cup Sabudana (soaked for 4–5 hours)

• 1 medium boiled potato, diced

• 2 tbsp roasted peanuts, coarsely crushed

• 1–2 green chilies, chopped

• 1 tsp ghee

• ½ tsp rock salt (sendha namak)

• Fresh coriander for garnish

• Lemon juice (optional)

Method:

1. Heat ghee in a pan, add green chilies and sauté for a few seconds.

2. Add diced potato and cook for 2–3 minutes.

3. Add soaked sabudana, peanuts, and rock salt. Mix gently.

4. Cook until sabudana becomes translucent.

5. Garnish with coriander and lemon juice. Serve hot.

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Day 3: Samak Rice Upma

Ingredients (Serves 2–3):

• 1 cup Samak rice (Barnyard Millet)

• 1 medium potato, diced

• 2 tbsp roasted peanuts

• 1 tsp cumin seeds

• 2 tsp ghee

• ½ tsp rock salt

• 3 cups water

Method:

1. Wash and soak Samak rice for 15 minutes, then drain.

2. Heat ghee in a pan, add cumin seeds and let them splutter.

3. Add diced potato and sauté for 2–3 minutes.

4. Add Samak rice, water, peanuts, and rock salt.

5. Cook covered until rice is soft and fluffy. Serve warm.

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Day 4: Makhana Upma

Ingredients (Serves 2–3):

• 2 cups roasted makhana (fox nuts)

• 1 tsp ghee

• 1–2 green chilies, chopped

• 1 tsp grated ginger

• ½ tsp rock salt

• Fresh coriander for garnish

Method:

1. Heat ghee in a pan, add green chilies and ginger.

2. Add roasted makhana and lightly sauté for 3–4 minutes.

3. Mash slightly for a soft upma texture.

4. Add rock salt and mix well. Garnish with coriander. Serve warm.

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Day 5: Singhara Atta Sweet Pancakes

Ingredients (Serves 2–3):

• 1 cup Singhara Atta

• 2–3 tbsp jaggery, powdered

• ¼ tsp cardamom powder

• Water, as needed

• Ghee for cooking

Method:

1. Mix Singhara Atta, jaggery, and cardamom powder.

2. Add water gradually to form a smooth batter.

3. Heat ghee in a pan, pour a ladle of batter, and cook like pancakes.

4. Flip and cook until both sides are golden. Serve warm.

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Day 6: Sabudana Vada (Mini Fritters)

Ingredients (Serves 2–3):

• 1 cup soaked sabudana

• 1 medium boiled potato, mashed

• 2 tbsp roasted peanuts, crushed

• 1–2 green chilies, chopped

• ½ tsp rock salt

• Ghee for shallow frying

Method:

1. Mix soaked sabudana, mashed potato, green chilies, peanuts, and rock salt.

2. Shape into small round vadas.

3. Heat ghee in a pan and shallow fry until golden and crispy. Serve hot.

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Day 7: Samak Rice Porridge

Ingredients (Serves 2–3):

• 1 cup Samak rice

• 2 cups water

• 1–2 tsp ghee

• 2–3 tbsp jaggery (optional)

• Chopped nuts or coconut for topping

Method:

1. Cook Samak rice in water until soft and porridge-like.

2. Add ghee and jaggery, mix well.

3. Garnish with nuts or coconut. Serve warm.

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Day 8: Singhara Atta Parantha

Ingredients (Serves 2–3):

• 1 cup Singhara Atta

• 1 medium boiled potato, mashed (for stuffing, optional)

• ½ tsp rock salt

• Water, as needed

• Ghee for cooking

Method:

1. Knead Singhara Atta with water and rock salt to form a soft dough.

2. Roll into small paranthas, optionally stuff with mashed potato.

3. Cook on a heated pan with ghee until golden on both sides. Serve with curd or chutney.

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Day 9: Makhana Kheer or Upma

Ingredients (Serves 2–3):

• 2 cups roasted makhana

• 1 cup milk (or plant milk)

• 2–3 tbsp jaggery or sugar

• ¼ tsp cardamom powder

• 1 tsp ghee

Method (Kheer):

1. Heat ghee, roast makhana lightly.

2. Add milk and cook until soft.

3. Stir in jaggery and cardamom. Serve warm.

Method (Savory Upma):

1. Sauté roasted makhana in ghee with green chili and ginger.

2. Mash lightly, add rock salt, and cook for 2–3 minutes. Serve warm.

   5 Tips for a Healthy Navratri breakfast

   1. Start Your Day with Hydration
      Begin your morning by drinking a glass of warm water or herbal tea before breakfast. It helps flush out toxins, improves digestion, and prepares your stomach for a fasting-friendly meal.

   2. Eat Light but Nutritious Meals
      During Navratri, avoid heavy or oily foods. Focus on light, high-energy, and easily digestible meals.

   3. Include Fruits and Nuts
      Add seasonal fruits, nuts, and seeds to your diet.

   4. Use Healthy Cooking Methods
      Prefer ghee, peanut oil, or olive oil for cooking instead of deep frying.

   5. Listen to Your Body
      Fasting is about mindfulness. If you feel tired or weak, take a short rest or eat a small nutritious snack like a Singhara Atta Ladoo or roasted makhana. Avoid overexertion and focus on a balanced intake of nutrients.
      Author-Rekha Choudharyhttps://deshnewshub.com/