Recipes for Festival of Paryushan

Jain Diet Recipes especially during Paryushan

Recipes for Festival of Paryushan

Paryushan is a festival celebrated by Jains during the month of August or September for eight days. During this festival, Jains shift to a strict Jain Diet.

In this strict Jain Diet they aren’t allowed to eat roots and tubers, green vegetables, fruits and dry fruits.

So what to cook is a question that goes on in the mind of every home maker. Here we have come up with a few recipes that can be easily included in the Jain Diet which is to be followed during Paryushan.

#1. Mixed Dal Idli



  • 14 Idlis


  • 1 Cup Chana Dal (Split Bengal Gram) soaked
  • 1/2 Cup Split Moong Dal soaked
  • 1/4 Cup Split Urad Dal soaked
  • 1/2 Tea_Sp Fruit Salt

*Add to taste: Salt


  • Combine the Dals and blend in a mixer to a smooth paste.
  • Transfer to bowl, add the salt and mix well.
  • Just before making, add the fruit salt and mix gently.
  • Put 2-3 tsp of batter in greased idli mould.
  • Steam in an idli steamer for 10-12 minutes.
  • Unmold it and serve hot with coconut chutney.


Nutritive Value:
Calories    Carbs    Proteins   Fats
    37                  6                2               0

#2. Multigrain Muthiya




  • 4


  • 1 Cup Nachni Flour (Ragi)
  • 1 Cup Whole Wheat Flour
  • 2 Table_Sp Besan (Bengal Gram Flour)
  • 1 Tea_Sp Sugar
  • 1/2 Tea_Sp Haldi Powder (Turmeric)
  • 1 Tea_Sp Red Chilli Powder
  • 4 Table_Sp Low Fat Dahi (Curd)
  • 1/2 Tea_Sp Baking Soda

*Add to taste: Salt


  • 1 1/2 Tea_Sp Oil
  • 1 Tea_Sp Rai Seeds (Mustard)
  • 1 Table_Sp Til Seeds (Sesame)
  • 1/4 Tea_Sp Hing (Asafoetida)


  • Combine the flours, chilli powder ,sugar, turmeric powder, curds, salt and baking soda in a bowl, mix well and knead into a soft dough, using enough water.
  • Grease your hands with ¼ tsp of oil and divide the mixture into equal portions and shape them into a cylindrical roll.
  • Grease a sieve using ¼ tsp of oil and arrange the rolls on it. Steam in a steamer for 15 minutes.
  • Cool slightly and cut into 12 mm. (½”) slices and keep aside.
  • For the tempering, heat the remaining 1 tsp of oil in a non-stick kadhai and add the mustard seeds.
  • When the seeds crackle, add the sesame seeds and asafoetida and saute on a medium flame for a few seconds.
  • Add the muthia pieces and saute on a medium flame for 2 to 3 minutes or till they turn light brown in colour and crisp from both the sides.
  • Serve hot.

Nutritive Value:
Calories   Carbs   Proteins    Fats

46            8               1                  1

#3. Paneer Parathas



  • 2


For the Dough:

  • 75 Gram Bajra Flour (Black Millet)
  • 75 Gram Wheat Flour
  • 1 Tea_Sp Low Fat Dahi (Curd)

For Stuffing :

  • 150 Gram Paneer
  • Salt, Pepper, Jeera Powder – To Taste
  • 1/4tsp Chilli Powder
  • 2 Tbsp Oil


  • Mix the flours add Dahi and make a dough using water.
  • For the Stuffing : Mix Paneer , Salt,chilli powder, Pepper Powder.
  • Divide the dough into 2 portions.
  • Place a portion of the filling mixture on one half of each rolled circle and fold it over to make a semi-circle.
  • Lift the parathas carefully and place it on a non-stick pan.
  • Using a little oil, cook on both sides till they are golden brown.
  • These have to be cooked on a very slow flame as the rotis are thicker and will take a while to cook.
  • Repeat with the remaining dough circles and filling mixture to make more parathas.
  • Serve hot.

Calories   Carbs    Proteins   Fats
234             32               12             6

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Comments (2)

  • Richa Reply

    Suggest me some diet recipe or smoothies I am 75 kg and height is 5’2

    September 1, 2016 at 9:55 am
    • Team MyDIETist Reply

      Hi Richa

      Thanks for writing to us.

      Please send us your contact details on and we shall have our team assist you.

      Team MyDIETist

      September 8, 2016 at 12:53 pm

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