Can We Eat Idly While Fasting? Understanding the Rules

November 18, 2025 •

4 min read

According to ancient Hindu scriptures, the rules for fasting differ based on the specific vrat being observed. This means the question of "can we eat idly while fasting?" does not have a simple yes or no answer, as it depends on the ingredients used to make the idli and the type of fasting ritual being followed.

Quick Summary

The permissibility of eating idli while fasting depends entirely on the specific religious fast being observed, as traditional idli with rice and urad dal is often avoided. Special vrat-friendly versions made with alternative ingredients like barnyard millet (sama ke chawal) or sabudana are suitable substitutes. Fasting rules vary, so one must consult guidelines for each type of fast.

Key Points

Check Fasting Rules: Traditional idli, made with rice and urad dal, is not allowed during many fasts like Navratri and Ekadashi due to grain and legume restrictions.
Use Vrat-Friendly Substitutes: Opt for idlis made from permitted ingredients like sama ke chawal (barnyard millet) or sabudana (tapioca pearls) to adhere to fasting rules.
Avoid Regular Salt and Spices: During many fasts, use sendha namak (rock salt) and avoid common spices like turmeric and mustard seeds.
Consider Fermentation: Some fasts forbid all fermented foods, though dairy products like curd are often permitted and encouraged.
Consult Family Tradition: Fasting rules can differ by region and family, so it's always wise to check on specific customs.

Traditional Idli vs. Fasting: The Grain and Fermentation Debate

Traditional idli is typically made from a fermented batter of rice and urad dal (black gram lentils). During many Hindu fasts or vrat, especially those like Ekadashi and Navratri, the consumption of grains (anaaj) and lentils is strictly avoided. The fermentation process is also a point of consideration for some orthodox observers. Therefore, standard idlis made with these ingredients are generally not permitted.

Why Traditional Idli is Often Excluded from Fasts

Grains are prohibited: Many fasts, particularly Navratri and Ekadashi, forbid the consumption of grains like rice, wheat, and pulses. Since rice is a primary ingredient in traditional idli, it is automatically excluded.
Lentils are restricted: The use of urad dal, a type of lentil, also disqualifies regular idli from fasts that prohibit pulses.
Fermentation concerns: Some interpretations of fasting discourage fermented foods, as they are not considered sattvic (pure and clean) enough for the heightened spiritual state of a fast.

The Rise of Vrat-Friendly Idli Alternatives

Fortunately for those who love idli, several delicious and traditional recipes exist that are perfectly acceptable during fasts. These recipes swap the prohibited ingredients for fasting-friendly alternatives.

Sama Ke Chawal or Vrat Ki Idli: One popular alternative uses sama ke chawal (barnyard millet), a grain-like seed that is permitted during Navratri and other fasts. This is combined with ingredients like sabudana (tapioca pearls) and curd (yogurt) to create a soft and fluffy idli.
Sabudana Idli: Another version is made using only soaked sabudana pearls and curd, resulting in a different but equally tasty texture.
Other millet varieties: Millets like rajgira (amaranth) are also commonly used as flours to make fasting-compliant idlis.

A Comparison of Traditional vs. Fasting-Friendly Idli


Feature	Traditional Idli (Not Fast-Friendly)	Vrat-Friendly Idli (Suitable for Fasts)
Main Ingredients	Rice and Urad Dal	Sama ke chawal, Sabudana, or Rajgira flour
Salt Type	Regular Table Salt	Sendha Namak (Rock Salt)
Spices	Onion, garlic, turmeric, mustard seeds	Cumin seeds, black pepper, green chillies
Preparation	Fermented batter, ground ingredients	Non-fermented batter, using permitted flours or pearls
Oil	Any vegetable oil	Ghee or permitted oils like groundnut oil
Digestibility	Light and easy to digest normally	Also light, focusing on energy during fasts

The Spiritual and Nutritional Context of Fasting

Fasting is not merely about abstaining from food, but a practice of spiritual purification and self-discipline. The food consumed during the permitted eating periods, known as falahaar, is chosen for its sattvic qualities—thought to be pure, wholesome, and calming to the mind. This is why simple foods like milk, fruits, and certain vegetables are allowed, while grains, lentils, and rich, processed foods are avoided. The vrat-friendly idlis, made from millets or sabudana, align with this sattvic principle.

How to Enjoy Fasting-Friendly Idli

To make a delicious vrat-friendly idli, you will need a few simple ingredients and steps:

Prepare the batter: Soak sama ke chawal and sabudana for a few hours. Grind them into a paste with some curd and rock salt (sendha namak). Let it sit for about 15-20 minutes.
Steam the idlis: Pour the batter into greased idli molds and steam for 10-15 minutes, similar to regular idlis.
Serve with appropriate accompaniments: Instead of sambar, serve with a chutney made from roasted peanuts, coconut, green chillies, and curd, as suggested in some recipes.

Conclusion: Fasting with Flexibility and Faith

In conclusion, while the traditional, fermented rice and lentil idli is not permitted during many religious fasts, a delicious and satisfying alternative is readily available. By substituting prohibited ingredients like rice with fasting-friendly options like sama ke chawal or sabudana, you can create a meal that aligns with the dietary and spiritual guidelines of your vrat. Always remember that the rules can vary depending on regional customs and the specific fast being observed, so it is best to consult with family elders or trusted religious sources if you have any doubts. This adaptability allows devotees to honour their traditions without forgoing a beloved culinary dish.

Can we eat idli while fasting? Considerations for your fast

Type of fast: The rules for Ekadashi are different from Navratri or other weekly fasts.
Ingredients: Ensure all components, including batter and chutney, are fast-friendly.
Customs: Family traditions often dictate what is acceptable during a fast.
Preparation: Use rock salt (sendha namak) instead of regular table salt and avoid prohibited spices.

A note on fermented foods during fasts

The fermentation in traditional idli is often the reason for its exclusion. However, some fermented products like curd (yogurt) and buttermilk are widely accepted and even encouraged during fasts for their sattvic properties and digestive benefits. The key difference lies in the nature of the fermentation and the specific traditions being followed.

To summarize, enjoying idli during a fast is possible by opting for purpose-made, vrat-friendly recipes that use permitted ingredients. This allows you to partake in a traditional dish while fully honouring the spiritual principles of your fast.

Frequently Asked Questions

The main reason is that regular idli is made from rice and urad dal, which are grains and lentils that are typically prohibited during religious fasts like Navratri and Ekadashi.

Vrat-friendly idlis can be made by using alternatives to rice and lentils, such as sama ke chawal (barnyard millet), sabudana (tapioca pearls), or rajgira flour (amaranth flour).

Yes, curd (yogurt) is a dairy product that is generally considered a sattvic food and is allowed during most Hindu fasts. It is commonly used in vrat-friendly idli recipes.

No, regular table salt is typically avoided during fasts. You should use sendha namak, or rock salt, which is considered pure and is permitted for fasting recipes.

No, not all fermented foods are prohibited. While traditional idli batter fermentation is often avoided, other fermented foods like curd and buttermilk are widely accepted and sometimes even recommended.

Instead of common spices like turmeric, onion, and garlic, you can use permitted spices such as cumin seeds, black pepper, and green chillies to flavor your idli.

Barnyard millet is not a true grain but a seed, which makes it acceptable during fasts that prohibit grains (anaaj). It is often used as a substitute for rice.