Gyarsi (Ekadashi) Bhaji Dodo
Ekadashi (Gyarsi) Bhaji Dodo is an Indian fasting dish popular during the Ekadashi season. Such dishes are part of ancient traditions in which food serves as an interface for spiritual connection.
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.