Vijayadashami Festive Feast: 7 Traditional Dishes
For Cabbage Millet
For Channa Usli
For Cucumber Raita (Southekayi Mosaru)
For Lemon Rasam
For Carrot & Beans Palya (Hesaru Bele Palya)
For Gulab Jamun
For Millet Mosaru (Yogurt Millet)
For Mirchi Bajji
Step-by-Step Instructions
Follow each step to make the recipe successfully.
Prepare Channa Usli (Chickpea Stir-fry)
Add 1 cup of soaked chickpeas (soaked for more than ) to a pressure cooker with fresh water and salt to taste. Pressure cook until tender.
Prepare Cabbage Millet - Part 1
In a pot, cook 1 cup of brown top millet with 2 cups of water and salt to taste until tender. Set aside.
Prepare Cabbage Millet - Part 2
Heat 1 tablespoon of oil in a large pan. Add 1 teaspoon of mustard seeds, 1 teaspoon of chana dal, a handful of cashews, and 1 teaspoon of urad dal. until golden.
Prepare Cabbage Millet - Part 3
Add 1 green chili, a few curry leaves, and 1 bowl of chopped cabbage to the pan. Cook for until the cabbage is tender.
Prepare Cabbage Millet - Part 4
Stir in 1 teaspoon of desiccated coconut, 1/8 teaspoon of turmeric powder, and juice from half a lime. Mix well.
Prepare Cabbage Millet - Part 5
Add the cooked brown top millet and salt to taste. Finish with 1 teaspoon of ghee on top. Mix everything thoroughly.
Complete Channa Usli
Heat 1 teaspoon of oil in a small pan. Add 1/2 teaspoon of mustard seeds and a few curry leaves. Once spluttering, add the cooked chickpeas. Stir in 1 teaspoon of desiccated coconut, a pinch of turmeric powder, salt to taste, and a few drops of lime juice. Mix well.
Prepare Toor Dal for Lemon Rasam
Add 1 cup of soaked toor dal to a pressure cooker with water. Pressure cook until tender.
Prepare Cucumber Raita (Southekayi Mosaru) - Part 1
In a bowl, combine finely chopped cucumbers, salt to taste, 2 tablespoons of daliya dal powder (sappan pudi), and 2 tablespoons of Greek yogurt (mosaru). Mix well.
Prepare Millet Mosaru (Yogurt Millet) - Part 1
Take half of the cooked brown top millet. Add salt to taste, plenty of yogurt, and a little water to adjust consistency. Mix well.
Prepare Tadka for Millet Mosaru
Heat 1 teaspoon of oil in a small pan. Add 1 teaspoon of mustard seeds, 1 teaspoon of chana dal, 1 teaspoon of urad dal, and a few curry leaves. Once golden, pour the tadka over the Millet Mosaru. Mix well.
Prepare Tadka for Cucumber Raita
Heat 1 teaspoon of oil in a small pan. Add 1 teaspoon of mustard seeds, 1 teaspoon of urad dal, and a few curry leaves. Once golden, pour the tadka over the Cucumber Raita. Mix well.
Prepare Lemon Rasam - Part 1
In a pot, heat 1 teaspoon of desi ghee. Add 1 teaspoon of jeera (cumin seeds), 1 green chili, and a few curry leaves. until fragrant. Add 1 chopped tomato and until soft.
Prepare Lemon Rasam - Part 2
Add the cooked toor dal, salt to taste, a pinch of turmeric powder, and pepper powder (from about 12 peppercorns). Adjust water consistency and bring to a good boil.
Prepare Lemon Rasam - Part 3
Once boiling, squeeze in the juice from half a fresh lime and turn off the flame.
Prepare Carrot & Beans Palya - Part 1
In a pressure cooker, combine chopped carrots, chopped beans, and a handful of washed and soaked moong dal. Add a little water and pressure cook for 1 whistle.
Prepare Gulab Jamun - Part 1 (Dough)
Take half a packet of MTR Gulab Jamun mix in a bowl. Gradually add oat milk (or water) and carefully to form a soft dough. Ensure the dough is smooth and crack-free.
Prepare Gulab Jamun - Part 2 (Resting & Shaping)
Cover the Gulab Jamun dough and for . After resting, make small, crack-free balls by pinching and gently squeezing the dough.
Prepare Mirchi Bajji - Part 1 (Chilies)
Take long, straight green chilies. Slit them open like a pocket and deseed them using a spoon to spiciness. Fill the deseeded chilies generously with salt and cumin powder.
Prepare Mirchi Bajji - Part 2 (Batter)
Sieve about half a cup of besan (gram flour) to remove lumps. Add a pinch of turmeric powder, salt to taste, and a pinch of cooking soda. Gradually add water and mix to form a thick batter.
Prepare Carrot & Beans Palya - Part 2
Heat 1 teaspoon of oil in a pan. Add 1 teaspoon of mustard seeds. Once spluttering, add the pressure-cooked beans, carrots, and moong dal. Stir in 1 teaspoon of desiccated coconut, 1/8 teaspoon of turmeric powder, and salt to taste. Mix well and cook for a few minutes.
Prepare Gulab Jamun - Part 3 (Deep Frying)
Heat oil in a kadai (deep frying pan). Once the oil is hot, deep fry the Gulab Jamun balls on a low to medium flame until they are golden brown. Remove and set aside.
Prepare Gulab Jamun - Part 4 (Chashni/Syrup)
In a separate pot, combine 1 cup of brown sugar and 1 cup of water. Add a few dried rose petals and a pinch of crushed cardamom powder. Bring to a boil and cook until the syrup is slightly thick. Turn off the flame and let it cool down for until it's warm, not very hot.
Prepare Gulab Jamun - Part 5 (Soaking)
Once the chashni is warm, add the deep-fried Gulab Jamun balls to the syrup. Cover with a lid and allow them to soak up the syrup for a delicious sweet treat.
Prepare Mirchi Bajji - Part 3 (Deep Frying)
Dip one chili at a time into the prepared besan batter, smearing any excess batter off the chili against the side of the bowl. Deep fry the coated chilies in the same oil used for jamuns until they are golden brown and puffed up.
Assemble Naivedya Platter
Arrange all the prepared dishes (Channa Usli, Carrot & Beans Palya, Cucumber Raita, Gulab Jamun, Cabbage Millet, Lemon Rasam, Millet Mosaru, Plain Rice, Mirchi Bajji, and Thuppa) in small katoris (bowls) on a platter for offering to God.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 4 swaps
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
No Ghee?
- Unsalted butter (1:1)
- Neutral oil (1:1, lacks the toasted note)
No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Brown sugar?
- 1 cup white sugar + 1 tbsp molasses
- Coconut sugar (1:1)
Plan Ahead
Complete this step earlier to save time later.
- View Step 1Prepare Channa Usli (Chickpea Stir-fry)6 hours
Add 1 cup of soaked chickpeas (soaked for more than 6 hours) to a pressure cooker with fresh water and salt to taste. Pressure cook until tender.
Variations
Simple ways to adapt this recipe.
- Use fresh coconut instead ofIngredient swap
Use fresh coconut instead of desiccated coconut for Cabbage Millet and Channa Usli for enhanced flavor.
- Adjust the amount of green
Adjust the amount of green chilies and pepper in dishes according to your spice preference.
Helpful Tips
Small details that can improve the final result.
Your Notes
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Saved only on this device.Example: Used less salt, cooked 5 minutes longer, added extra coriander.
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