Is Singhara Flour Used in Fasting? A Comprehensive Guide

January 12, 2026 •

3 min read

Singhara flour, derived from water chestnuts, is a staple in many Indian households and has been used for centuries. The simple answer to the question, "Is singhara flour used in fasting?" is a resounding yes, as it is a pure and gluten-free alternative to regular grains like wheat during religious fasts. This makes it a popular choice for festivals like Navratri and Maha Shivaratri.

Quick Summary

This article explores why singhara flour is an accepted and beneficial food for fasting periods, detailing its nutritional profile, health advantages, and various culinary applications. It covers its role as a gluten-free and easily digestible grain alternative, along with popular vrat-friendly recipes.

Key Points

Fasting Tradition: Singhara flour is widely consumed during Hindu fasts like Navratri and Ekadashi, as it is a fruit product, not a grain.
Nutrient-Rich: It is packed with complex carbohydrates, dietary fiber, potassium, calcium, and zinc, providing sustained energy during fasts.
Culinary Uses: The flour's versatile nature allows for a variety of vrat-friendly dishes, including puris, halwa, and cheela.
Health Benefits: The high fiber content aids digestion and promotes satiety, while its low sodium and high potassium help with water retention and blood pressure regulation.
Cooling Properties: Singhara flour is believed to have a cooling effect on the body, making it a good choice for fasts during hotter months.
Gluten-Free Alternative: As a naturally gluten-free flour, it is suitable for those with celiac disease or gluten sensitivities, extending its use beyond fasting.

Yes, Singhara Flour Is a Staple Fasting Ingredient

In Hindu traditions, specific dietary guidelines are followed during religious fasts, or vrats, with regular grains like wheat and rice typically excluded. Singhara flour, made from dried water chestnuts (Trapa natans), is not a true grain but a fruit product, making it acceptable for consumption during these periods. Its use is particularly common during Navratri and Ekadashi, where it is valued for its nutritional content and versatility. This acceptance stems from its satvik nature, meaning it is considered pure and wholesome.

Nutritional Profile: Fueling the Body During Fasts

When observing a fast, it's crucial to consume foods that provide sustained energy and essential nutrients. Singhara flour offers this and more. It is a rich source of complex carbohydrates, which provide energy gradually, preventing the energy dips often associated with fasting. It is also high in dietary fiber, which aids digestion and promotes a feeling of fullness, reducing the urge to binge on unhealthy snacks.

The flour is packed with essential minerals and vitamins, including potassium, calcium, zinc, and iron. Its high potassium and low sodium content help manage water retention and regulate blood pressure, which can be beneficial during fasting. Furthermore, singhara contains antioxidants that help protect the body from free radical damage and boost immunity.

Culinary Versatility: Beyond the Basics

Singhara flour is incredibly versatile and can be used to create a wide array of dishes, from savories to sweets. Its smooth, starchy consistency makes it an excellent binding agent for fritters and pancakes. Below are some popular vrat-friendly recipes that use this flour:

Singhare Ki Puri/Paratha: These flatbreads are made by kneading the flour with mashed potatoes, rock salt (sendha namak), and green chilies. They are a fulfilling and delicious alternative to wheat-based breads.
Singhare Ka Halwa: This classic sweet dish is made by roasting the flour in ghee and then cooking it with sugar or jaggery, water, and cardamom powder. It is a perfect dessert or prasad.
Singhara Cheela/Thalipeeth: Savory pancakes are prepared by mixing singhara flour with yogurt, spices, and finely chopped vegetables like coriander or bottle gourd.
Singhara Pakoras: Crispy fritters can be made by coating vegetables like potatoes or paneer in a batter of singhara flour and spices.

Traditional Beliefs and Practices

The use of singhara flour during fasts is rooted in tradition and cultural beliefs. For many, fasting is not just about abstaining from food but also about purifying the mind and body. The consumption of satvik foods like singhara flour is believed to support this process. Its light and easily digestible nature are thought to aid the body's detoxification process, aligning with the spiritual purpose of fasting.

Singhara Flour vs. Kuttu Flour: A Comparison

When it comes to fasting flours, singhara is often compared with kuttu (buckwheat) flour. While both are gluten-free and permitted during vrats, they have distinct properties and are used differently based on personal preference and desired effect on the body.


Feature	Singhara Flour (Water Chestnut Flour)	Kuttu Flour (Buckwheat Flour)
Origin	Derived from the water chestnut fruit.	Derived from buckwheat seeds.
Flavor	Mild, nutty, and slightly earthy.	Stronger, nutty, and more robust.
Energy	Provides a slow-releasing energy boost.	Offers a more substantial, filling source of energy.
Body Effect	Considered to have a cooling effect on the body.	Believed to produce heat in the body.
Texture	Smooth and starchy, good for binding.	Slightly heavier and denser texture.
Best For	Light sweets, puris, and thickening gravies.	Heavier breads, pancakes, and khichdi.

Conclusion

Based on both traditional practice and nutritional facts, singhara flour is undoubtedly used in fasting and is an excellent choice for anyone observing a vrat. Its gluten-free nature, along with its rich profile of carbohydrates, fiber, vitamins, and minerals, makes it a nourishing and acceptable food during fasts. Whether in savory parathas or sweet halwa, singhara flour provides a wholesome and delicious way to maintain energy and adhere to dietary restrictions during periods of religious fasting. For more traditional recipes, you can explore resources like the popular Indian food portal, Tarla Dalal, for inspiration.

Frequently Asked Questions

Singhara flour is allowed because it is derived from the water chestnut fruit, an aquatic vegetable, and not from conventional grains like wheat or rice, which are typically restricted during Hindu fasts or vrats.

Singhara flour is a nutritional powerhouse, rich in complex carbohydrates, dietary fiber, potassium, calcium, and antioxidants. It provides sustained energy and aids digestion, making it ideal for fasting periods.

Yes, singhara flour is completely gluten-free, making it an excellent alternative for those with gluten sensitivities or celiac disease, both during fasting and in regular cooking.

A variety of dishes can be prepared, including flatbreads (puris, parathas), pancakes (cheela), sweet puddings (halwa), and savory fritters (pakoras).

Singhara flour is low in calories and high in fiber, which helps you feel full longer and can assist with weight management. Moderation is key, especially with fried recipes.

Yes, singhara flour can be used in everyday cooking as a gluten-free alternative, a binding agent, or a thickener for gravies and sauces.

While both are fasting flours, singhara is from water chestnuts and has a cooling effect, while kuttu (buckwheat) is a seed and is believed to produce warmth in the body.