What is Fasting Flour? A Guide to Vrat Ka Atta

November 25, 2025 •

4 min read

Over 80% of India's population is Hindu, with many observing religious fasts that require special dietary rules, leading to the use of fasting flour. Fasting flour, known as vrat ka atta or farali atta, is a special blend or single-ingredient flour made from non-cereal grains that are permitted during religious fasts. This guide explains its components, uses, and benefits.

Quick Summary

Fasting flour, also known as vrat ka atta, is a gluten-free flour made from non-grain ingredients like water chestnuts and millets, permissible during religious fasts. It is used to prepare special dishes for Hindu observances like Navratri and provides an alternative to regular wheat flour.

Key Points

Definition: Fasting flour, or vrat ka atta, is a gluten-free flour derived from non-cereal ingredients, used during religious fasts in India.
Ingredient Sources: It is typically made from pseudo-cereals, tubers, and millets such as buckwheat, water chestnuts, amaranth, and barnyard millet.
Fasting Compliance: It allows observers of religious fasts like Navratri and Ekadashi to adhere to dietary restrictions while consuming permissible foods.
Nutritional Benefits: These flours are rich in fiber, protein, vitamins, and minerals, providing sustained energy and supporting overall health during fasting periods.
Versatility in Cooking: Fasting flours can be used to prepare a variety of dishes, including rotis, puris, dosas, pakoras, and sweets like halwa and laddoos.
Gluten-Free Alternative: For individuals with celiac disease or gluten sensitivity, fasting flour offers a safe and nutritious alternative to regular wheat flour year-round.
Varied Textures: Different types of fasting flour offer unique textures and flavors, from the earthy taste of buckwheat to the mild flavor of water chestnut flour.

Understanding Fasting Flour (Vrat Ka Atta)

Fasting flour, or vrat ka atta, is a dietary staple in Indian cuisine, specifically for individuals observing religious fasts, or vrats. Unlike conventional flours made from wheat or rice, fasting flour is derived from alternative, gluten-free sources considered pure or sattvic according to religious guidelines. The ingredients vary, but common components include flours made from seeds, tubers, and certain types of millet.

During fasting periods such as Navratri, Ekadashi, and Maha Shivaratri, devotees abstain from regular grains, legumes, and certain spices. Fasting flour provides a versatile and nutritious substitute, allowing the preparation of traditional meals that adhere to these dietary restrictions.

Common Types of Fasting Flour

Fasting flour is not a single product but a category encompassing several different flours. Each type offers a unique flavor, texture, and nutritional profile:

Kuttu Atta (Buckwheat Flour): A popular choice during Navratri, kuttu atta is made from buckwheat, a pseudo-cereal unrelated to wheat. It is gluten-free, high in protein and fiber, and has a distinctive nutty flavor. It's commonly used to make pooris, pakoras, and pancakes.
Singhara Atta (Water Chestnut Flour): Made from dried and ground water chestnuts, singhara atta is another staple during fasts. This light, easy-to-digest flour is rich in potassium and Vitamin B6. Its mild, slightly nutty flavor is perfect for both sweet and savory dishes like halwa, barfi, and crispy puris.
Rajgira Atta (Amaranth Flour): Amaranth is a gluten-free pseudo-cereal known for its high protein, calcium, and iron content. Rajgira atta is often used for making fluffy parathas, tikkis, and nutritious laddoos.
Sama Chawal Atta (Barnyard Millet Flour): Sometimes referred to as vrat ke chawal or bhagar, barnyard millet flour is a naturally gluten-free grain that is light on the stomach and easy to digest. It is used to prepare rotis, dosas, and savory porridge.
Sabudana Flour (Tapioca Flour): Derived from tapioca pearls, this starchy flour is used as a binding agent and for making crispy vadas or thin rotis.

Health Benefits and Nutritional Value

Choosing fasting flours goes beyond religious compliance; it offers several health advantages, primarily because these ingredients are naturally gluten-free and often possess superior nutritional profiles compared to processed white flours.

High Fiber Content: Many fasting flours, like buckwheat and amaranth, are rich in dietary fiber, which aids digestion, promotes fullness, and helps maintain stable blood sugar levels.
Rich in Nutrients: These flours are packed with essential nutrients, including high-quality protein, iron, calcium, and minerals like magnesium and manganese. For instance, amaranth flour is a complete protein, containing all essential amino acids.
Energy Boosting: The complex carbohydrates found in fasting flours provide sustained energy, which is crucial for maintaining energy levels during long periods of fasting.
Gluten-Free: As natural alternatives to wheat, these flours are ideal for individuals with gluten sensitivities or celiac disease.

How to Use Fasting Flour in Cooking

The culinary applications for fasting flour are diverse and delicious. From savory main courses to sweet desserts, these flours are surprisingly versatile.

Preparing Vrat Ki Roti or Puri: Create a simple dough by mixing kuttu or rajgira atta with mashed boiled potatoes and sendha namak (rock salt). Roll out into small flatbreads (rotis) or deep-fry them as puris.
Making Savory Pancakes (Cheela): Combine sama chawal atta or singhara atta with water, rock salt, and spices like cumin and green chilies to make a batter. Pour onto a hot griddle to make thin, savory pancakes.
Crafting Sweets (Halwa or Laddoos): Use singhara atta or rajgira atta to make a rich halwa. Simply roast the flour in ghee, add jaggery or sugar and water, and cook until thick. For laddoos, mix rajgira flour with jaggery and nuts.
Baking Gluten-Free Alternatives: For everyday cooking, fasting flours can be blended to create gluten-free baked goods like cookies, muffins, and cakes. Buckwheat adds a hearty, earthy note, while amaranth adds protein.

Fasting Flour vs. Regular Flour


Feature	Fasting Flour (Vrat Ka Atta)	Regular Flour (Wheat/Maida)
Composition	Made from non-cereal grains like pseudo-cereals, seeds, and tubers.	Made from cereal grains like wheat, rice, etc..
Gluten Content	Naturally gluten-free, suitable for those with celiac disease or gluten sensitivity.	Contains gluten, which gives elasticity but is unsuitable for gluten-intolerant people.
Usage	Used during specific religious fasting periods when traditional grains are forbidden.	Used for everyday cooking and baking throughout the year.
Nutritional Profile	Often higher in fiber, protein, and minerals like iron and calcium.	Varies widely; white flour is refined and lower in nutrients than whole-wheat flour.
Texture	Can range from coarse (buckwheat) to smooth (singhara). May not give the same elasticity as wheat flour in baking.	Elastic and cohesive due to gluten, leading to light, fluffy baked goods.

Conclusion

Fasting flour is more than a dietary requirement for religious observances; it is a nutrient-dense, versatile ingredient that provides a healthful alternative to regular grains. With options like kuttu, singhara, and rajgira atta, individuals can prepare a wide array of satisfying dishes that are naturally gluten-free and packed with essential nutrients. Whether for fasting or simply exploring new, healthy flours, vrat ka atta is a valuable addition to any kitchen. Understanding the different types and their unique properties allows for creative and delicious cooking, while honoring tradition and promoting wellness.

For more information on the history and cultural significance of buckwheat, a primary component of many fasting flours, consider reading this guide on the topic: A guide to baking with buckwheat.

Frequently Asked Questions

Fasting flour is made from gluten-free ingredients like buckwheat, water chestnuts, or millets, making it suitable for religious fasts where regular cereal grains like wheat are restricted.

Fasting flour can be either a single-ingredient flour, such as pure buckwheat or water chestnut flour, or a pre-made blend containing a mix of permissible flours like barnyard millet and amaranth.

You can use fasting flour to make a wide range of dishes, including Indian flatbreads like rotis and puris, snacks such as pakoras and vadas, and sweets like halwa and laddoos.

Yes, authentic fasting flours made from ingredients like buckwheat, amaranth, and water chestnuts are naturally gluten-free and safe for individuals with celiac disease or gluten sensitivity.

Fasting flour can be purchased at Indian grocery stores, some health food stores, and online retailers. It is often labeled as farali atta or vrat ka atta.

Yes, fasting flours can be used beyond religious fasts. They are nutritious, gluten-free alternatives for everyday cooking and baking, often providing higher fiber and protein content than regular white flour.

The concept of fasting flour (vrat ka atta or farali atta) is specific to Hindu religious fasts, particularly during festivals like Navratri. Dietary rules during fasting vary significantly across different religions and cultures.