Rajgira Atta Recipe – Quick Curd & Amaranth Flour Dish for Fasting

Last Updated on 5 months ago by Neha Deshmukh

Rajgira Atta Recipe – Quick Curd & Amaranth Flour Dish for Fasting

Introduction

Navratri fasts, Ekadashi vrat… they’re a beautiful part of our culture, aren’t they? But let’s be real, sometimes you crave something comforting and flavorful that doesn’t feel like a sacrifice. This Rajgira Atta recipe is my go-to when I want a warm, satisfying dish that fits perfectly into my fasting routine. It’s quick, easy, and honestly, tastes amazing! I first made this when I was looking for something a little different from the usual sabudana khichdi, and it’s been a family favorite ever since.

Why You’ll Love This Recipe

This Rajgira Atta recipe is a winner for so many reasons! It’s ready in under 15 minutes, uses simple ingredients you likely already have, and is incredibly versatile. Plus, it’s packed with nutrients, making it a healthy and fulfilling choice during your fast. It’s a lovely change of pace and a great way to enjoy the goodness of rajgira (amaranth).

Ingredients

Here’s what you’ll need to whip up this delicious dish:

• 1 cup full fat fresh curd (yogurt)
• 3 tablespoon amaranth flour (rajgira atta)
• ?? cup water
• 2 tablespoon ghee or peanut oil
• ?? teaspoon cumin seeds
• 1 to 1.5 teaspoon ginger-green chili paste
• ?? to ?? teaspoon sugar
• Rock salt (sendha namak) – to taste
• 1 to 2 tablespoon chopped coriander leaves

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Rajgira Atta (Amaranth Flour): A Nutritional Powerhouse

Rajgira atta is a fantastic source of protein, fiber, and essential amino acids. It’s naturally gluten-free and considered a sattvic food, making it ideal for fasting. You can usually find it in Indian grocery stores or online.

Full Fat Fresh Curd (Yogurt): Choosing the Right Kind

Using full-fat curd gives the dish a lovely richness and creaminess. Make sure it’s fresh – the fresher, the better! If your curd is a little too tangy, a touch more sugar will balance it out. About 200g of curd is perfect for this recipe.

Ghee vs. Peanut Oil: Flavor and Fasting Considerations

Traditionally, ghee is preferred during fasting for its auspiciousness and flavor. However, peanut oil is a perfectly acceptable and delicious alternative if you prefer or are avoiding ghee. About 30ml of either will do the trick.

Rock Salt (Sendha Namak): The Preferred Fasting Salt

Sendha namak (rock salt) is crucial for fasting recipes as regular salt is often avoided. It has a slightly different flavor profile, but it really complements the other ingredients.

Ginger-Green Chili Paste: Adjusting the Spice Level

I love a little kick, so I usually go for 1.5 teaspoons of ginger-green chili paste. But feel free to adjust this to your liking! If you’re sensitive to spice, start with 1 teaspoon. About 5-7g of paste is a good starting point.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a bowl, whisk 1 cup (about 240ml) of fresh curd until it’s beautifully smooth. No lumps allowed!
2. Add 3 tablespoons (about 30g) of rajgira atta to the curd and mix it in really well.
3. Now, pour in ?? cup (about 60-80ml) of water and whisk again until everything is nicely combined and you’ve eliminated any lumps.
4. Heat 2 tablespoons (about 30ml) of ghee or peanut oil in a pan over medium heat. Once hot, add ?? teaspoon (about 1/2 tsp) of cumin seeds and let them splutter – that lovely aroma is a good sign!
5. Stir in 1 to 1.5 teaspoons (about 5-7g) of ginger-green chili paste and sauté for a minute or so, until the raw smell disappears.
6. Reduce the heat to low and gently pour in the curd mixture. Season with rock salt and ?? to ?? teaspoon (about 2-3g) of sugar.
7. Simmer on low heat for 3-4 minutes, stirring occasionally, until the mixture thickens to your desired consistency. If it gets too thick, just add a splash of water.
8. Finally, garnish with 1 to 2 tablespoons (about 5-10g) of chopped coriander leaves and serve hot!

Expert Tips

• Don’t overcook the curd mixture, or it might separate. Low and slow is the key!
• Whisking the curd and water really well is important to avoid lumps.
• Taste and adjust the seasoning as you go. Everyone’s palate is different!

Variations

• Vegan Adaptation: Substitute the curd with plant-based yogurt (like almond or cashew yogurt) and use peanut oil instead of ghee.
• Gluten-Free Confirmation: This recipe is naturally gluten-free, thanks to the use of rajgira atta!
• Spice Level Adjustment: My friend, Priya, loves things extra spicy, so she adds a pinch of red chili powder along with the ginger-green chili paste.
• Fasting Variations (Navratri, Ekadashi, etc.): This recipe is generally accepted during most fasting periods, but it’s always best to check the specific guidelines for your tradition.

Serving Suggestions

This Rajgira Atta dish is fantastic on its own, but it’s even better with some fasting-friendly sides. I love serving it with sama pulao (barnyard millet rice) or rajgira paratha (amaranth flour flatbread). A side of fresh fruit adds a lovely sweetness too!

Storage Instructions

This dish is best enjoyed fresh. However, if you have any leftovers, you can store them in an airtight container in the refrigerator for up to 24 hours. Reheat gently on the stovetop or in the microwave.

FAQs

What is Rajgira Atta and where can I find it?

Rajgira atta is amaranth flour, a gluten-free and nutritious flour commonly used in Indian fasting cuisine. You can find it at most Indian grocery stores or online retailers.

Can I use regular salt instead of Sendha Namak for fasting?

While you can use regular salt, Sendha Namak (rock salt) is traditionally preferred during fasting. It’s believed to have different energetic properties.

What if my curd mixture is too thick?

No problem! Just add a tablespoon or two of water at a time, whisking until you reach your desired consistency.

Can I make this recipe ahead of time?

It’s best to make this recipe fresh, but you can prepare the ginger-green chili paste ahead of time to save a few minutes.

Is this recipe suitable for those with lactose intolerance?

If you are lactose intolerant, you may want to avoid this recipe or use a lactose-free yogurt alternative.