No rice on Ekadashi? Try these equally satiating main course dishes

India is a land of festivals and celebrations. And every religious practice has its own set of rules, dos and don'ts. One such rule followed on Ekadashi is to avoid the consumption of rice. If you are someone who avoids rice on Ekadashi, here are some equally satiating dishes to try.

According to a popular belief of Bhavishya Purana, consuming rice grains on Ekadashi transforms into worms in the body, attracting negative karma. Also, it is believed that the presiding deity of grain, such as Lord Vishnu rests on Ekadashi, hence, consuming the grain on this day is considered disrespectful. And as per Ayurveda, grains like rice are heavy and increase tamas, thus it is best to avoid such grains on such days to keep the body light and mind clearer, which is ideal for spiritual practices on Ekadashi.

It is one of the most filling and popular parathas, where boiled and spiced mashed potatoes are stuffed in flour dough, rolled into parathas and cooked on a tawa using ghee or oil. It pairs best with curd and pickle.

This is one of the simplest and protein-rich dish, where besan is combined with curd or buttermilk, and is seasoned with salt, pepper, cumin, and seasonal veggies like carrot, capsicum, and peas and then cooked into a pancake on a greased non-stick pan. It is best served with green chutney.

This is a one-pot meal, where soaked sabudana pearls are cooked in a tempering of ghee, cumin, green chilli, and peanuts and is seasoned with coriander powder, salt, and pepper. It is best served with raita.

This puri is made with buckwheat flour, which is crisp on the outside and soft within and is usually served with a simple potato curry, offering both energy and satiety.

This famous deep-fried dish is made with refined flour, ghee, salt, carom seeds, which is kneaded into a stiff dough and is filled with spiced and sauteed moong or urad dal. The dough is stuffed with filling and then deep fried.

This one is a famous paratha variety, and to make it you need to combine wheat flour, salt, carom seeds, kalonji seeds and some ghee. Combine well and then knead a dough using enough water. Roll out triangular parathas and cook on a tawa using enough ghee or oil. Enjoy with curd and pickle.

This roti is made with amaranth flour and is soft and fluffy and pairs well with any vegetable curry.

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