Fasting has many health benefits in addition to being a way to show God your devotion. Try these gluten-free buckwheat flour dahi vadas if you're also going to observe the Sawan fast, because experts also advise giving the stomach a rest for one day each week.

The spirit of reverence and devotion is pervasive now that Sawan has begun. The practice of fasting on Sawan Mondays is very popular among devotees. The best food to eat while fasting in this circumstance is gluten-free dahi bade, which we have provided for you if you are also fasting and want to stay healthy during this time.

The recipe for Dahi Bade, a dish made with buckwheat flour, has been shared by renowned chef Meghna on the microblogging app Koo App. These gluten-free, delicious, and fasting-friendly curds are not only simple to make but also delicious. Dahi vadas should only be combined with curd five minutes before serving, according to Chef Meghna, as long-term soaking in curd will cause them to break. He has also provided instructions on how to prepare green chutney for fasting to serve with these curds.

How to make Dahi Bade for fasting

Take one and a half cups of buckwheat flour to start. 3 tablespoons of sago flour should be added. Sago can be ground in a mixer if desired, or you can buy pre-made sago flour or whole rice flour.

Now, season it to your liking with rock salt, ginger, green chillies, and chopped coriander that has been finely chopped.

Then, add the water, thoroughly mix it, and create a thin batter.

The curd will become very fluffy after five minutes of being beat with an electric mixer.

You can also add half a teaspoon of baking soda if you don't have an electric mixer and can consume it while fasting.

First, heat up some oil suitable for fasting in a pan, then deep fry some batter in it in the shape of small pakodas.

Because buckwheat flour is gluten-free, this curd won't be as soft as the original curd. The large ones should be placed in water for five minutes after frying.

One tablespoon each of rock salt and thick curd is added after thoroughly beating the thick curd.

Now, press the vadas with your hand, keep them in a utensil, and pour curd over them whenever you want to eat curd. This should be done five minutes before removing the vadas from the water.

Then, green chutney, pomegranate seeds, roasted cumin powder, rock salt, and green coriander leaves will be added before they are served.

How to prepare green chutney for a fast

Add peanuts, ginger that has been finely chopped, green chilies, and coriander to a mixing bowl.

You can also include mint if you'd like.

After adding the curd, add water and blend it in a blender.

Finally, add rock salt to this chutney and thoroughly grind it.

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