Gyarsi (Ekadashi) Bhaji Dodo
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Gyarsi (Ekadashi) Bhaji Dodo | Ekadashi Fasting Recipes | Sindhi Gyarsi Aloo Bhee Bhaji & Dodo | How to make Ekadashi Bhaji and Dhodho with step by step instructions and video
Gyarsi (Ekadashi) Bhaji Dodo is an Indian meal for Ekadashi, popular among people at the time of fasting. Such recipes are a part of ancient traditions where food becomes a medium for spiritual connection.
As a child and teenager, Kartik Ekadashi for me, meant enjoying heirloom Ekadashi Fasting Recipes such as Sama porridge, sweet potato, Sabudana Kheer, Sabudana Khichdi Gyarsi Aloo Bhee Bhaji & Dodo that were prepared. I had then not bothered to delve much into meaning and significance of Kartik Ekadashi. Thankfully, now I understand better the spiritual essence of fasting foods.
Ekadashi Bhaji and Dhodho recipe,attempts to recreate these vintage expressions tinged with spiritual fervor.
How many Ekadashi in a year
The word ‘Ekadashi’ means ‘Eleven’ and indicates the 11th day of every fortnight in Hindu Lunar Calendar. Every month two Ekadashi Tithis are observed, each in Shukla Paksha (waxing moon) and Krishna Paksha (waning moon); thus summing up to 24 Ekadashis in a year. Kartik Ekadashi , the biggest of Ekadashis falls on the Shukla Paksh of Kartik month. In 2023 this year, it is observed on 23rd November.
Kartik Ekadashi is also known as
Dev Uthani Ekadashi, Devutthana Ekadashi. Utthana Ekadashi, Devotthan, Prabodini Ekadashi, Bodhini Ekadashi). This day is known as Thulo Ekadashi (“Biggest of the Ekadashis”) in Nepal. Tulsi Vivah too falls on this day.
Significance of Kartik Ekadashi
It is believed that on this day Lord Vishnu wakes up from his four month Yoga nindra (cosmic sleep). These four holy months (Shravan, Bhadrapad, Ashwin and Kartik) are known as Chaturmas. Chaturmas starts with Devshayani Ekadashi and ends with Dev Uthani Ekadashi. During these four months marriages are prohibited. All marriages and other auspicious events commence after Kartik Ekadashi.
Prabodini Ekadashi is of great significance to the Hindus. People observe fast and offer prayers to Lord Vishnu and seek blessings. According to ancient Scriptures, fasting on Devuthani Ekadashi equals to charity or visiting pilgrimages. Scientific logic for fasting on Ekadashi states that the atmospheric pressure is at its lowest on this day and hence it’s the best time for fasting because it causes least discomfort to the person. (Source: Foods and Nutrition Journal, Hindustan Times )
Fasting and fasting foods on Ekadashi
In my post of Farali Uttapam, I had mentioned about different types of fasting. Likewise on Ekadashi, devotees can decide what kind of fasting they can commit to depending on will power and physical strength. It could be –
Jalahar– fasting with only water,
Ksheerbhoji – fasting on milk and products only,
Phalahari – fasting on fruits,
Naktabhoji – having a single meal before sunset. The meal should not have any variety of grains and cereals including beans, wheat, rice and pulses that are forbidden during Ekadashi fasting.
What is Gyarsi Bhaji and Dodo
Gyarsi Bhaji is a traditional stew like vegetable recipe made from potato and lotus stem cooked with permitted spices for fasting such as sendha namak, black pepper and crushed dried pomegranate seeds.
Gyarsi Dodo could be made from any fasting flour such as Sabudana flour, Singhada (water chestnut) flour, Kuttu Atta (BuckWheat Flour) or Samak (Millet Rice)
Ingredients
For Measurements refer to the RECIPE CARD further below.
- Potato
- Lotus stem – aka kamal kakdi, bhee or nadru. Clean and rinse it very well.
- Water chestnut flour – Singhada atta. It is considered as a fasting flour.
- Fasting salt – Sendha namak or rock salt.
- Black pepper – freshly crushed
- Oil /ghee
- Dried pomegranate seeds – anardana, crushed
Video
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How to make Ekadashi Bhaji and Dhodho with step by step instructions
How to prepare Aloo Lotus Stem Bhaji
1. Firstly, heat oil in a pan or kadai. You may add half tbsp of ghee.
2. Add cut potatoes and sauté for 2 minutes. Cover and cook for another 2 minutes.
3. Then add salt and black pepper powders and sauté again for a minute.
4. Add sliced and boiled lotus stems.
5. Lastly add crushed dried pomegranate seeds (anardana). Mix and sauté.
6. Then add water and let it come to a boil.
7. Reduce flame to moderate and let potatoes stew simmer for 10 minutes. Then switch off flame.
8. Just before serving you can sprinkle some more crushed pepper powder and anardana.
How to make Ekadashi Dodo
9. Take singhara atta (water chestnut flour) in a mixing bowl.
10. To this add fasting salt, crushed black pepper and a bit of ghee. Mix well.
11. Now add boiled and mashed potatoes. Mix well to incorporate everything together.
12. Add water gradually to make a dough. Cover and set aside.
13. In the meanwhile, heat a skillet. Now take small portions of dough. Using wet hands flatten the dough till it is the size of your hand.
14. Transfer it over on the skillet and flatten it further with wet hands. Cook on moderate flame.
15. Then flip and cook on the other side. Lastly brush with some ghee and transfer to a plate. Serve Dodo with hot bhaji.
What to serve with
Ekadashi Bhaji and Dodo make a wholesome meal. You could also tweak minor changes to Farali Uttapam , Sabudana Vada and make them Ekadashi compliant foods.
Tips
Add crushed anardana towards the end if you do not want the reddish tinge.
You may use any fasting flour instead of singhare ka atta, such as kuttu flour, rajgira flour , sama flour.
Some may roast a teaspoon of fasting flour. The potatoes are then sauted with it. Lastly water is added to make the stew. This gives a nice and thick stew. Alternatively, here I have crushed potatoes to thicken the gravy.
Prepare the flatbread (dodo) as soon as the dough is made.
Enjoy gyarasi bhaji and dodo whilst fresh and warm.
Do leave a feedback below in the COMMENTS SECTION or my FACEBOOK PAGE.
Recipe Card
Gyarsi (Ekadashi) Bhaji Dodo
Ingredients
Ekadashi Aloo Bhee(Kamal Kakdi Bhaji)
- 1 medium size Potato cut into pieces
- 8-10 slices boiled Lotus stem
- ½ tsp fasting salt; sendha namak
- ½ tsp crushed black pepper
- ¼ tsp crushed dried pomegranate seeds Anardhana
- 1 tbsp oil
- ½ tbsp ghee
- 250 ml water adjust as needed
Ekadashi Dodo
- ½ cup Singhada atta
- 100 gm boiled and mashed Potato
- ¼ tsp fasting salt; Sendha namak
- ¼ tsp crushed black pepper
- Oil or ghee for brushing
- Water for dough
Instructions
How to prepare Aloo Lotus Stem Bhaji
- Firstly, heat oil in a pan or kadai. You may add half tbsp of ghee.
- Add cut potatoes and sauté for 2 minutes. Cover and cook for another 2 minutes.
- Then add salt and black pepper powders and sauté again for 2 minutes.
- Add sliced and boiled lotus stems.
- Lastly add crushed dried pomegranate seeds (anardana). Mix and sauté.
- Then add water and let it come to a boil.
- Reduce flame to moderate and let potatoes stew simmer for 10 minutes. Then switch off flame.
- Just before serving you can sprinkle some more crushed pepper powder and anardana.
How to make Ekadashi Dodo
- Take singhara atta (water chestnut flour) in a mixing bowl.
- To this add fasting salt, crushed black pepper and a bit of ghee. Mix well.
- Now add boiled and mashed potatoes. Mix well to incorporate everything together.
- Add water gradually to make a dough. Cover and set aside.
- In the meanwhile, heat a skillet. Now take small portions of dough. Using wet hands flatten the dough till it is the size of your hand.
- Transfer it over on the skillet and flatten it further with wet hands. Cook on moderate flame.
- Then flip and cook on the other side. Lastly brush with some ghee and transfer to a plate. Serve Dodo with hot bhaji.
What to serve with
- Ekadashi Bhaji and Dodo make a wholesome meal. You could also tweak minor changes to Farali Uttapam , Sabudana Vada and make them Ekadashi compliant foods.
Notes
- Add crushed anardana towards the end if you do not want the reddish tinge.
- You may use any fasting flour instead of singhare ka atta, such as kuttu flour, rajgira flour , sama flour.
- Some may roast a teaspoon of fasting flour. The potatoes are then sauted with it. Lastly water is added to make the stew. This gives a nice and thick stew.
- Alternatively, here I have crushed potatoes to thicken the gravy.
- Prepare the flatbread (dodo) as soon as the dough is made.
- Enjoy gyarasi bhaji and dodo whilst fresh and warm.
FAQ
What other fasting flours can I use
Rajgira(amaranth) flour, kuttu (buckwheat) flour or Varai atta which is the Varai atta is simply the flour form of bhagar, vari, sama, or sanwa millets, also known as barnyard millets in English .
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