Fall is here and soon Navratri will be upon us as well. I’ve always loved the 9 holy days of the divine mother. Anandi Ma and Dileepji have always recommended taking advantage of these high energy days to do an anusthan—setting aside time everyday to do a dedicated set of practices for our spiritual development. If you’re interested in performing one this year, click here to read their instructions and guidelines.
During any anusthan, Anandi Ma suggests eating light, and if possible sticking to a sattvic, yogic fasting foods diet since these foods are easy to digest and non-agitating to the mind; hence making our practices much deeper.
So, in the spirit of Navratri and doing an anusthan, we thought a yogic fasting recipe would be in order. Sue Rama, the amazing designer and editor of our on-line Shakti magazine introduced me to these little delights this summer at Guru Purnima and I fell in love with them. They are not only easy and delicious, but there are so many variations you can experiment with…the sky really is the limit. Enjoy!
If you make these, make sure to leave a comment on our DYC Facebook page with what your favorite combination is…and of course if you come up with a new variation…by all means, please share it!
Happy Navratri! Sita Ram!
- 1/2 cup tapioca flour
- 1/2 cup blanched almond flour
- 1/2 cup water*
- 1/3 teaspoon salt
- 1-2 teaspoons of oil
*According to Sue Rama varying the amount of water, even a little, will change the consistency of what you make from that of a pancake to more of a chewy bread.
DIRECTIONS for cooking
In a medium bowl, whisk together tapioca flour, almond flour, water and salt.
Heat a medium size, non-stick skillet or griddle over medium heat. Fold a sheet of paper towel in half, and moisten with oil; carefully rub skillet with oiled paper towel. When skillet is fully heated, turn heat down to medium low.
Pour 1/3 cup of batter onto skillet and cook until surface of pancakes have a few bubbles, 1 to 2 minutes. Flip carefully with a thin spatula, and cook until browned on the underside, 1 to 2 minutes more. Continue with more oil and remaining batter. Serve warm, with a dollop of ghee, butter or cilantro chutney
- NAAN/POORI | Sue Rama uses just a tad less water in her batter, to make a naan-like flatbread. Sometimes when she presses on the bread with her spatula as it cooks, her bread will puff like a poori. Sue sometimes toasts it in her counter top oven to puff or crisp it even more.
- CUMIN SEEDS | Add 1/2 teaspoon oil and 1/2 teaspoon cumin seeds to skillet. Roast for about 30 seconds and pour batter directly on seeds. Then cook as instructed above.
- CHEDDAR & SPINACH | Add 1/2 cup cheddar cheese, 2 cups finely chopped spinach and 1/2 teaspoon pepper to the batter. Then cook as instructed above. Serve with a dollop of sour cream.
- INDIAN SPICED UP BATTER | Add 1/2 teaspoon grated ginger, 1/2 teaspoon grated jalepeno and 1/4 cup finely chopped cilantro to batter. Then cook as instructed above.
- Totally gluten free! Just adapt variations with vegan ingredients—just make sure they are fasting.
GLUTEN FREE NOTES
- Totally gluten free!
YOGIC COOKING NOTES
- For kappa body types the Indian Spiced Up Batter variation would be good. For pitta people, use the Cumin Seed variation and serve with cilantro chutney. And for vata body types, make sure to serve with a dollop of ghee or sour cream.
About the Author
I run a multi-disciplinary creative studio called Wholesome Soul where I take the sum of my talents + all that I love, and produce products that reflect my joy. I offer an uplifting collection of original art pieces, prints, and home-related goods…while also sharing a few of my favorite recipes along the way.
I hope you’ll join me on my mission to spread these little doses of big inspiration, because I truly believe when you’re lit from within, you can light the whole world up!
For more recipes and inspirational art, visit www.wholesomesoul.com.
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