Can We Eat Vada on Ekadashi Fast?

November 3, 2025 •

3 min read

According to ancient Hindu scriptures, the consumption of grains and pulses is strictly prohibited on Ekadashi, a fast observed twice a month by devotees of Lord Vishnu. Therefore, whether you can eat vada on Ekadashi fast depends entirely on the ingredients used in its preparation.

Quick Summary

This guide explains the ingredients permitted and prohibited for making vada during Ekadashi, detailing options like sabudana or singhara atta vada. It covers the rules for a traditional fast, offering clarity on preparing sattvic, compliant dishes.

Key Points

Grain-Free Alternatives: Traditional vada is not allowed on Ekadashi, but varieties made from non-grain ingredients like sabudana or singhara atta are permissible.
Check Your Ingredients: The main rule is to avoid all grains, pulses, and most beans, which means using approved flours like tapioca or water chestnut.
Use Rock Salt: For fasting food, use sendha namak (rock salt) instead of regular salt, which is often avoided during religious fasts.
Be Mindful of Spices: Stick to fresh and simple spices like ginger, green chilies, and black pepper. Avoid pre-mixed spice powders to prevent cross-contamination.
Choose the Right Oil: Fry your vada in pure ghee or nut-based oils like peanut oil, as grain-derived oils are forbidden.
Consider Your Devotion: The spirit of Ekadashi is about spiritual discipline and purity, so the focus should be on sattvic and simple foods, not heavy indulgence.

Understanding the Ekadashi Fasting Rules

Ekadashi is observed on the eleventh day of both the waxing (Shukla Paksha) and waning (Krishna Paksha) moon phases. The central principle of this fast is to abstain from all forms of grains and pulses, as it is believed that the personification of sin, papapurusha, takes refuge in these foods on this sacred day. While some observe a complete fast, others opt for a partial fast, consuming only permissible items, often referred to as falahar.

Why Ingredients Matter for Vada on Ekadashi

Traditional vada is often made with urad dal or moong dal—both of which are pulses and thus strictly prohibited on Ekadashi. However, the good news for fasting devotees is that several delicious and compliant vada recipes exist. The key is to substitute the forbidden grain and pulse flours with approved alternatives.

Permitted Vada Varieties

For those who wish to include vada in their Ekadashi meal, alternatives must be prepared with flours and ingredients that are not derived from grains or pulses. Common substitutes include:

Sabudana Vada: Made from tapioca pearls (sabudana), which are not a grain. These are mixed with mashed potatoes, rock salt (sendha namak), green chilies, and roasted peanuts.
Singhara Atta Vada: Prepared using water chestnut flour (singhara atta), a popular fasting ingredient. It is often combined with boiled and mashed potatoes and simple spices.
Rajgira Atta Vada: Amaranth flour (rajgira atta) is another permissible option for making fasting-friendly vada. It can be combined with grated bottle gourd (lauki) or other permitted vegetables.
Sweet Potato Vada: Uses mashed sweet potatoes as the base, naturally gluten-free and compliant with fast rules.

Essential Ingredients and Practices

To ensure your vada is Ekadashi-compliant, you must also be mindful of the other ingredients and cooking methods:

Fasting-friendly salt: Use sendha namak (rock salt) instead of regular table salt, which is often considered impure for fasting.
Cooking oil: Choose oils made from nuts, like peanut oil or coconut oil, or use pure ghee, as oils derived from grains are forbidden.
Spices: Stick to permitted spices such as rock salt, ginger, black pepper, and green chilies. Avoid pre-mixed spice powders as they may contain grains.
Cooking Utensils: Some strict observers use separate utensils for cooking fasting food to avoid any contamination from grain-based dishes.

Permissible vs. Non-Permissible Vada Components


Feature	Permissible (for Vada)	Not Permissible (Traditional Vada)
Flour/Base	Sabudana (Tapioca pearls), Singhara Atta (Water Chestnut flour), Rajgira Atta (Amaranth flour), Kuttu Atta (Buckwheat flour), Mashed Potatoes, Sweet Potatoes	Urad Dal, Moong Dal, Besan (Gram flour), Rice Flour, Wheat Flour
Frying Medium	Pure Ghee, Peanut Oil, Coconut Oil	Mustard Oil, Soybean Oil, Corn Oil
Salt	Sendha Namak (Rock Salt)	Regular Iodized Salt
Spices	Ginger, Black Pepper (whole), Green Chillies, Cumin powder (ground at home)	Asafoetida (Hing), Turmeric Powder, Pre-mixed Spice Powders
Additional Ingredients	Peanuts, Curd (for Dahi Vada), Fresh Coriander	Onion, Garlic, Beans (any variety)

Conclusion: The Final Verdict on Vada and Ekadashi

In summary, the question of whether we can eat vada on Ekadashi fast is answered by looking at the ingredients. While traditional vada made from grains or pulses is forbidden, many delicious and satisfying variations using non-grain flours like sabudana or singhara atta are perfectly acceptable. The key is to prepare the dish with approved ingredients and practices, focusing on the spiritual purity and mindfulness that the fast represents. By making the right substitutions, you can enjoy a wholesome and compliant meal while observing the Ekadashi vrat with full devotion. For additional recipes and guidance on fasting, consider exploring trusted sources on Indian cuisine and religious dietary practices online.

Visit a reputable source for more fasting recipes

Frequently Asked Questions

Yes, you can eat sabudana vada on Ekadashi, as tapioca pearls (sabudana) are not considered a grain and are a common fasting food.

Flours derived from non-grain sources are allowed. Acceptable options for vada include singhara atta (water chestnut flour), rajgira atta (amaranth flour), or kuttu atta (buckwheat flour).

Fried items are permitted on Ekadashi as long as they are prepared with approved ingredients like non-grain flour, rock salt, and nut-based oils or ghee.

No, vada made with urad dal (black gram) or moong dal (green gram) is not allowed on Ekadashi, as all pulses and grains are prohibited.

You should use sendha namak, or rock salt, for all fasting recipes during Ekadashi. Regular iodized table salt is not used for vrat ka khana.

The primary rule is to abstain from all forms of grains and pulses. This is rooted in the belief that negative karma resides in grains on this day, making them unsuitable for consumption.

You can have dahi vada if the vada is made with fasting-compliant ingredients like sabudana and the curd is from cow's milk. Traditional dahi vada with urad dal is not permitted.