What is Ekadashi atta made of?

November 28, 2025 •

4 min read

According to Hindu tradition, Ekadashi atta is not a single grain but a specially formulated blend of non-grain flours used for religious fasting. This blend replaces regular wheat or rice flour during vrat (fasting) days, adhering to the dietary restrictions of the occasion.

Quick Summary

Ekadashi atta is a gluten-free blend, typically made from amaranth (rajgira), water chestnut (singhare), and barnyard millet (sama). This non-grain flour is used to prepare special meals during religious fasting, particularly on Ekadashi.

Key Points

Composition: Ekadashi atta is a gluten-free blend of non-grain flours, such as amaranth, water chestnut, and barnyard millet.
Fasting Rules: Regular grains like wheat and rice are avoided during Ekadashi, with these alternative flours used instead to adhere to dietary restrictions.
Key Ingredients: The blend typically includes pseudo-cereals like rajgira (amaranth) and kuttu (buckwheat), as well as starches from singhare (water chestnuts) and sabudana (tapioca).
Nutritional Benefits: These flours provide essential protein, fiber, and energy, ensuring a balanced diet and sustained energy during the fast.
Homemade Option: The atta can be easily prepared at home by combining the individual flours, often using a mashed boiled potato as a binder for flatbreads.
Culinary Versatility: It is used to make a variety of fasting-friendly dishes, including rotis, puris, khichdi, and desserts.

The Composition of Ekadashi Atta

Ekadashi atta, also known as farali atta or upwas atta, is a composite flour made from several non-grain sources. The exact mix can vary, but it is always free of the cereals and legumes forbidden during Ekadashi fasting. The primary ingredients are pseudo-cereals, seeds, and starches that are considered pure and sattvic (pure) for consumption on this auspicious day.

Core Ingredients of the Blend

Rajgira (Amaranth) Flour

Often called the 'king of pseudo-cereals,' rajgira is a staple in Ekadashi cooking.

Source: It is derived from the seeds of the amaranth plant, which is technically a seed and not a grain.
Nutritional Profile: Rajgira is highly nutritious, packed with protein, fiber, and essential minerals like iron, calcium, and magnesium. Its high protein content helps provide a feeling of fullness and sustained energy during the fast.
Culinary Use: It is commonly used to make rotis, puris, pancakes, and sweet dishes like sheera.

Singhare ka Atta (Water Chestnut Flour)

This light, starchy flour is another popular component of Ekadashi atta.

Source: Made from dried and ground water chestnuts.
Nutritional Profile: Rich in fiber and minerals such as potassium, manganese, and copper, singhare ka atta is known for its cooling properties. It aids in detoxification and helps regulate water levels in the body.
Culinary Use: It is versatile and used to make rotis, pakoras, and various sweet dishes like halwa.

Sabudana Flour (Sago/Tapioca)

Derived from the starch of the cassava plant, sabudana is a primary source of carbohydrates and energy during fasting.

Source: Sabudana flour is a ground version of the small, starchy pearls known as sago or tapioca.
Nutritional Profile: It is high in carbohydrates, providing a much-needed energy boost during a fast.
Culinary Use: It is used as a binding agent in many recipes, from savory vadas to sweet kheer.

Sama (Barnyard Millet)

This gluten-free millet is also included in many Ekadashi atta blends.

Source: The seeds of the Echinochloa Colonum grass, also known as moriyo or bhagar.
Nutritional Profile: High in fiber and easily digestible, sama provides energy and a sense of satiety.
Culinary Use: Used to make khichdi or pulao specifically for fasts.

Kuttu ka Atta (Buckwheat Flour)

Despite its name, buckwheat is not related to wheat and is a gluten-free fruit seed.

Source: Ground from the seeds of the buckwheat plant.
Nutritional Profile: Kuttu is rich in protein, fiber, and magnesium, making it very filling.
Culinary Use: Popular for making puris and pakoras during fasting periods like Ekadashi and Navratri.

Why are Grains Avoided during Ekadashi?

The tradition of fasting on Ekadashi is rooted in spiritual discipline and detoxification. The purpose is to purify the body, mind, and soul by abstaining from certain foods and dedicating the day to worship and reflection. According to sacred texts, all sins reside in grains on the day of Ekadashi, making their consumption impermissible for devotees. The permissible non-grain flours provide the necessary nourishment and energy without violating the religious observance.

Comparison of Common Fasting Flours


Feature	Rajgira Atta	Kuttu Atta	Singhare ka Atta
Source	Amaranth Seeds (Pseudo-cereal)	Buckwheat Seeds (Fruit Seed)	Water Chestnuts (Starch)
Gluten-Free?	Yes	Yes	Yes
Taste Profile	Earthy, slightly nutty	Pungent, stronger taste	Neutral, slightly sweet
Texture	Soft and easy to knead with a binder	Denser, more prone to cracking	Fine, starchy powder
Nutritional Value	High protein, fiber, minerals	High protein, fiber, magnesium	High fiber, potassium
Digestion	Easily digestible	Filling, high in fiber	Light and easy on the stomach
Key Use	`Rotis`, `puris`, `sheera`	`Puris`, `pakoras`	`Puris`, `halwa`, thickener

How to Make Ekadashi Atta at Home

Making your own Ekadashi atta allows for control over the ingredient proportions. A simple, yet effective, blend can be made by combining equal parts of your preferred flours.

Ingredients:

1 cup Rajgira (Amaranth) flour
1 cup Singhare ka atta (Water Chestnut flour)
1 cup Sabudana (Tapioca) flour
Optional: Add a boiled and mashed potato as a binding agent to prevent the dough from cracking when making flatbreads.

Method:

Combine the flours thoroughly in a large mixing bowl.
If using, mash a boiled potato and mix it into the flour blend.
Add sendha namak (rock salt) and spices like black pepper if desired.
Slowly add warm water and knead into a soft, pliable dough.
Use this dough to prepare chapatis, puris, or other fasting recipes.

For more fasting-friendly ideas, you can explore recipes on sites like Cookpad.

Conclusion: The Significance of the Fasting Flour

Ekadashi atta is a cornerstone of Hindu fasting traditions, providing a nutritious and spiritually sanctioned alternative to everyday grains. Its composition from non-grain sources like amaranth, water chestnuts, tapioca, and millet allows devotees to observe their vows without compromising on sustenance. Whether purchased as a pre-mixed farali atta or prepared at home, this gluten-free blend serves a vital purpose, supporting the physical and spiritual discipline of the Ekadashi fast. Understanding what is Ekadashi atta made of offers deeper insight into the dietary practices and rich traditions associated with this sacred day.

Frequently Asked Questions

Ekadashi atta is often referred to as 'fasting flour' or 'farali atta' in English. It is a blend of specific gluten-free flours that are permitted during fasts.

Yes, kuttu ka atta is the Hindi name for buckwheat flour. It is derived from the seeds of the buckwheat plant and is considered a pseudo-cereal, not a grain, making it suitable for fasting.

Ekadashi atta is gluten-free because it is made from non-grain ingredients like amaranth seeds, water chestnuts, and tapioca, which do not contain gluten. Traditional grains like wheat are forbidden during Ekadashi fasting.

Yes, you can make Ekadashi atta at home by combining individual flours such as rajgira, singhare, and sabudana. A boiled and mashed potato can be added as a natural binding agent.

During Ekadashi, foods are typically cooked in ghee (clarified butter) or permitted oils like peanut oil. Regular cooking oils, especially those derived from forbidden grains like corn, should be avoided.

Farali atta is another name for Ekadashi atta, and the term 'farali' refers to food suitable for fasting. It is a blend of flours like rajgira, singhare, and sabudana used for preparing fast-friendly meals.

Yes, peanuts are generally allowed during Ekadashi fasting. They are a common ingredient in many fasting recipes, such as sabudana khichdi, providing flavor and protein.