Can We Eat Khichdi During Fasting?

November 23, 2025 •

4 min read

According to ancient Ayurvedic principles, khichdi is considered a sattvic meal, valued for its digestive ease and nourishing properties during times of cleansing or spiritual practice. But can we eat khichdi during fasting? The answer largely depends on the specific ingredients used, as traditional fasts have strict rules about what is permissible.

Quick Summary

This article clarifies which types of khichdi are appropriate for religious fasting, detailing acceptable ingredients and providing guidance on preparing traditional fasting-friendly recipes like sabudana khichdi and sama rice khichdi.

Key Points

Permissible Khichdi Types: While traditional rice and dal khichdi is not allowed, fasting-friendly versions made with sabudana (tapioca pearls) or sama rice (barnyard millet) are commonly consumed.
Use Rock Salt (Sendha Namak): Regular iodized table salt is prohibited during fasts; always use rock salt for seasoning your fasting khichdi.
Avoid Regular Grains and Legumes: Fasting rules dictate avoiding common grains like rice and wheat, as well as most lentils and legumes.
Focus on Approved Ingredients: Base your khichdi on allowed ingredients like sabudana, sama rice, potatoes, peanuts, and specific spices like cumin and black pepper.
Enhance Nutrition with Side Dishes: Pair your khichdi with healthy additions like yogurt (curd) or a simple fasting-friendly vegetable curry to create a more balanced meal.
Prevent Stickiness: Ensure your sabudana khichdi is non-sticky by rinsing the pearls thoroughly, using the right amount of water, and avoiding overcooking.

Understanding the Rules of Religious Fasting

Religious fasts, such as those observed during Navratri, Mahashivratri, and Ekadashi, are more than just abstaining from food; they are a spiritual and bodily purification ritual. Fasting customs vary by tradition and household, but common guidelines include avoiding regular grains like rice and wheat, legumes, and certain spices. This makes traditional khichdi, made with rice and lentils, unsuitable for these occasions. However, many alternatives use permissible ingredients that adhere to these dietary restrictions.

Types of Khichdi for Fasting

When a regular rice and dal khichdi is off the menu, several special khichdi variations are perfect for fasting days. These recipes replace forbidden ingredients with alternatives that are considered 'satvik' or pure.

Sabudana Khichdi: This is perhaps the most popular fasting khichdi. Made from soaked tapioca pearls (sabudana), it is an excellent source of carbohydrates for quick energy. It is often prepared with peanuts, potatoes, green chilies, and tempered with cumin seeds and sendha namak (rock salt).
Sama Rice Khichdi: Also known as barnyard millet or 'vrat ke chawal', sama rice is a gluten-free grain substitute for regular rice. This khichdi is cooked with potatoes and peanuts and can be served with plain curd or a light fasting curry.
Rajgira Khichdi: Amaranth grains (rajgira) are another popular alternative to regular grains during fasting. A light khichdi can be made using these grains, providing energy and vital nutrients.

A Simple Recipe for Sabudana Khichdi

To make a delicious, non-sticky sabudana khichdi, follow these steps:

Soak the sabudana: Rinse 1 cup of sabudana pearls thoroughly to remove excess starch. Soak them in just enough water to cover them for 4-6 hours, or until they are soft.
Prepare other ingredients: Dry roast ½ cup of peanuts, coarsely crush them, and set aside. Boil and cube 1 medium-sized potato.
Temper the spices: Heat 2 tablespoons of ghee or peanut oil in a thick-bottomed pan. Add 1 tsp of cumin seeds and let them splutter. Add chopped green chilies and sauté for a minute.
Cook the khichdi: Add the boiled potato cubes and sauté for another minute. Lower the flame and add the soaked sabudana, crushed peanuts, and sendha namak. Mix well.
Finish and serve: Cook for 2-3 minutes until the pearls turn translucent. Be careful not to overcook, as this can make them sticky. Turn off the heat, add lemon juice and chopped coriander leaves, and serve warm.

The Importance of Ingredients and Preparation

The key to a fasting-appropriate khichdi lies in mindful ingredient selection and cooking techniques. Using a thick-bottomed, non-stick pan and not overcooking the sabudana are crucial steps to avoid a sticky, unappetizing result.


Ingredient Category	Standard Khichdi	Fasting Khichdi (Vrat)
Grains	Rice, wheat, regular millet	Sabudana, sama rice (barnyard millet), rajgira (amaranth)
Salt	Regular table salt (iodized)	Sendha Namak (rock salt)
Legumes	Moong dal, tur dal, chana dal	None (often avoided)
Vegetables	Onion, garlic, cauliflower	Potatoes, sweet potatoes, pumpkin, ginger
Fats	Any cooking oil	Ghee, peanut oil, or coconut oil
Spices	Turmeric, mustard seeds, asafoetida	Cumin, black pepper, green cardamom

Balancing Nutrition During Fasting

While fasting khichdis provide energy, they often lack sufficient protein and fiber. To make your meal more balanced and nutritious, consider these tips:

Pair with yogurt: Serving your khichdi with a side of plain yogurt or raita adds probiotics and protein, aiding digestion and keeping you full.
Add extra peanuts and nuts: Increase the amount of peanuts or add other nuts like cashews and almonds for more protein and healthy fats.
Include approved vegetables: Adding boiled potatoes, sweet potatoes, or pumpkin not only adds flavour but also vitamins and fibre.
Consider a side dish: A simple curry made with fasting-approved vegetables like bottle gourd (lauki) can complement your khichdi perfectly.

Conclusion

In summary, while a traditional rice and dal khichdi is typically avoided during fasts due to its ingredients, you can eat khichdi during fasting by making mindful substitutions. By opting for satvik alternatives like sabudana or sama rice, and incorporating approved spices and fresh ingredients, you can enjoy a delicious, energy-boosting meal that honours your spiritual practice. The key is to be aware of the specific dietary rules for your fast and choose a recipe that aligns with them. Preparing these fasting-friendly khichdis is a cherished tradition, providing comfort and nourishment when the body needs it most. For more traditional fasting recipes and information, you can explore resources like Dassana's Veg Recipes, known for its authentic Indian cuisine.

Note: Always consult a healthcare provider or a dietitian for personalised dietary advice, especially concerning prolonged fasting periods, to ensure you meet your nutritional needs.

Frequently Asked Questions

Khichdi made with 'vrat' or fasting-appropriate ingredients is safe. The most common type is Sabudana Khichdi, made from tapioca pearls, or Sama Rice Khichdi, which uses barnyard millet instead of regular rice and lentils.

No, regular rice and most lentils (dals) are considered heavy and are generally not permitted during religious fasts like Navratri or Ekadashi. These should be replaced with permissible alternatives.

For fasting, you must use 'sendha namak' or rock salt instead of regular table salt. It is considered a pure, unrefined form of salt suitable for religious observances.

To prevent stickiness, thoroughly rinse the sabudana pearls before soaking to remove excess starch. Soak them in minimal water (just enough to cover them), use a non-stick pan, and avoid overcooking them during preparation.

Ingredients like onions, garlic, regular grains (rice, wheat), most lentils, and certain spices like turmeric and mustard seeds are generally avoided in khichdi prepared for fasting.

Yes, many vegetables are permitted during fasts, such as potatoes, sweet potatoes, pumpkin, and tomatoes. These can be added to enhance the flavour and nutritional value of your khichdi.

Yes, a light and easily digestible khichdi, such as moong dal khichdi (for fasts where rice/dal are allowed after the fast) or sabudana khichdi, is considered a gut-friendly food for breaking a fast gently and restoring energy.