What is the Name of Fasting Flour? A Guide to Vrat Atta

According to Indian culinary traditions, several special flours, known as 'Vrat Atta' or 'Farali Atta', are permitted during religious fasts like Navratri and Maha Shivratri. These gluten-free alternatives to common grains are not just for tradition, but are also packed with unique nutritional benefits.

Quick Summary

This guide covers the names and characteristics of popular fasting flours like Kuttu Atta (Buckwheat), Singhare ka Atta (Water Chestnut), and Rajgira Atta (Amaranth). It details their nutritional profiles, culinary uses, and suitability for various dietary needs during fasting periods and beyond.

Key Points

• Diverse Options: There is no single 'fasting flour'; instead, several gluten-free flours like buckwheat, water chestnut, and amaranth are used.

• Kuttu Atta (Buckwheat): Popular during fasts for its nutty flavor and high protein, fiber, and mineral content.

• Singhare Ka Atta (Water Chestnut): A gluten-free and digestible flour rich in potassium and fiber, known for its good binding qualities.

• Rajgira Atta (Amaranth): A highly nutritious, protein-rich, and calcium-dense flour used for both savory and sweet dishes.

• Sabudana Atta (Tapioca): A starchy, energy-boosting flour that works well as a binder and thickening agent.

• Culinary Versatility: These flours can be used for a wide range of recipes, including flatbreads, pancakes, and puddings.

• Health Benefits: Beyond religious traditions, these flours offer valuable nutrients and are suitable for gluten-free and healthy diets.

The concept of "fasting flour" refers to a variety of flours made from non-cereal grains or other plant-based sources that are permissible to eat during religious fasting periods (vrat) in India. Instead of one single name, there are several popular types, each with unique properties. The collective term "Vrat Atta" or "Farali Atta" is commonly used to describe these special flours. Understanding the different types is key to preparing delicious and nutritious meals while observing a fast.

Popular Types of Fasting Flour (Vrat Atta)

Kuttu Atta (Buckwheat Flour)

Buckwheat flour is one of the most widely used fasting flours in India. Despite its name, buckwheat is not related to wheat; it's a pseudocereal and is naturally gluten-free.

• Nutritional Profile: Rich in protein, fiber, B vitamins, and essential minerals like magnesium and manganese. It provides a good source of sustained energy, making it a staple for long fasting periods.
• Culinary Uses: Kuttu Atta has a distinct, nutty flavor and is often used to make pooris (deep-fried flatbreads), cheelas (pancakes), and pakoras (fritters). Its low gluten content means dough can be less pliable and may require a binder like mashed potatoes.

Singhare Ka Atta (Water Chestnut Flour)

Derived from the dried, ground fruit of the water chestnut, Singhare ka Atta is another traditional fasting flour.

• Nutritional Profile: It is gluten-free, easily digestible, and a great source of fiber, potassium, and vitamin B6. Its cooling properties are particularly valued during fasting in warmer seasons.
• Culinary Uses: Singhare ka Atta is known for its ability to bind ingredients effectively. It is used to prepare halwa (a sweet pudding), rotis, and pakoras. It adds a delicate, nutty flavor to dishes.

Rajgira Atta (Amaranth Flour)

Rajgira, or Amaranth, is an ancient, gluten-free pseudocereal with an impressive nutritional profile.

• Nutritional Profile: It is a powerhouse of nutrients, including a high protein content, essential amino acids, and excellent amounts of calcium and iron. It is beneficial for bone health and provides anti-inflammatory properties.
• Culinary Uses: Rajgira Atta can be used to make rotis, puris, and tikkis. The flour can also be used in sweet preparations like ladoos (sweet balls) and sheera (pudding).

Sabudana Atta (Tapioca Flour)

Sabudana, or tapioca pearls, are a popular fasting ingredient that can also be ground into flour.

• Nutritional Profile: This flour is a concentrated source of carbohydrates, providing a quick energy boost. It is light on the stomach and easy to digest, making it suitable for fasts.
• Culinary Uses: Sabudana Atta works excellently as a binder or thickening agent in various dishes, including rotis, dosas, and khichdi.

Comparison of Popular Fasting Flours

Feature	Kuttu Atta (Buckwheat)	Singhare Ka Atta (Water Chestnut)	Rajgira Atta (Amaranth)	Sabudana Atta (Tapioca)
Primary Source	Buckwheat seeds	Water chestnuts	Amaranth seeds	Tapioca roots
Flavor Profile	Nutty, earthy	Delicate, slightly nutty	Mild, earthy	Neutral
Nutritional Highlight	Rich in protein, fiber, magnesium	High in fiber, potassium, Vitamin B6	Excellent source of protein, calcium	Concentrated carbohydrates for energy
Gluten-Free	Yes	Yes	Yes	Yes
Binding Ability	Low, often requires binders	Good binding properties	Moderate, good for flatbreads	Excellent, good thickener
Best For	Pooris, pakoras	Halwa, puris	Rotis, ladoos	Khichdi, binding agent

Cooking Tips and Precautions for Fasting Flours

Cooking with fasting flours can be different from using wheat flour, primarily due to their lack of gluten. Here are some tips:

• Kneading Technique: For doughs made with Kuttu Atta, knead gently and keep the dough moist. The lack of elasticity means it can crack easily. Mixing with a boiled, mashed potato can improve pliability.
• Thickening: Sabudana Atta is an excellent thickener for soups and curries, working much like cornstarch.
• Storage: Fasting flours have a shorter shelf life than regular wheat flour. For example, buckwheat flour should be stored in an airtight container in a cool, dry place and is best used within 1-1.5 months. Expired or contaminated flour can cause food poisoning.
• Combining Flours: Some cooks combine different fasting flours, such as Singhara and Kuttu, to get the best of both textures and nutritional profiles.
• Adulteration Risk: Be mindful of buying from reputable sources, especially during festivals when demand for fasting flours spikes, as there is a risk of adulterated products.

Fasting Flours Beyond Religious Fasts

These gluten-free flours are not restricted to religious occasions and are increasingly popular in health-conscious diets throughout the year. Their diverse nutritional benefits make them valuable additions to a balanced, gluten-free diet. For instance, amaranth flour provides a boost of calcium and protein, while buckwheat offers a range of essential minerals.

Conclusion

There is no single "fasting flour," but rather a selection of nutrient-rich, gluten-free alternatives like Kuttu (Buckwheat), Singhare (Water Chestnut), Rajgira (Amaranth), and Sabudana (Tapioca). These are known collectively as Vrat Atta or Farali Atta in India and are staples during religious fasts. Each offers distinct flavors and nutritional benefits, providing healthy and satisfying options for preparing a variety of dishes. Whether for religious observance or a gluten-free lifestyle, these flours provide a versatile and wholesome option. For more healthy and delicious ideas using these flours, explore the many traditional and modern recipes available online.

Key Takeaways

• No Single Name: There is no single name for fasting flour; rather, it is a collection of specific flours suitable for religious fasts (Vrat).
• Common Varieties: Popular types include Kuttu Atta (Buckwheat), Singhare Ka Atta (Water Chestnut), and Rajgira Atta (Amaranth).
• Gluten-Free Alternatives: Most fasting flours are naturally gluten-free and are used when grains like wheat and rice are restricted.
• Nutritional Powerhouses: These flours are rich in nutrients, including protein, fiber, and minerals, providing sustained energy during a fast.
• Distinct Culinary Uses: Each flour has a unique flavor and binding ability, making them suitable for different recipes, from deep-fried pooris to sweet halwas.
• Storage and Safety: Proper storage is crucial for fasting flours, as they can have a shorter shelf life and risk contamination, especially if purchased from unreliable sources.
• Year-Round Use: Beyond religious purposes, these flours serve as healthy, gluten-free alternatives for everyday cooking and baking.

Frequently Asked Questions

What are the common names for fasting flour in India?

In India, fasting flour is known by several names, including Vrat Atta, Farali Atta, or Upwas Atta, depending on the region.

Is Buckwheat (Kuttu) flour gluten-free?

Yes, despite its name, buckwheat (Kuttu) is a pseudocereal and is completely gluten-free, making it a safe option for those with gluten sensitivities or celiac disease.

Can Rajgira flour be used for weight loss?

Rajgira (Amaranth) flour is a healthy, gluten-free option that is rich in protein and fiber, both of which can help promote a feeling of fullness and support weight management goals.

How should I store fasting flours?

To ensure freshness and prevent contamination, fasting flours like Kuttu Atta should be stored in an airtight container in a cool, dry place. Their shelf life is typically shorter than that of regular wheat flour.

What is the best fasting flour for making rotis and puris?

Both Kuttu Atta (Buckwheat) and Singhare Ka Atta (Water Chestnut) are commonly used for making pooris and rotis. Some people find that mixing Singhare Atta with mashed potatoes provides a better binding agent for dough.

What is Sabudana Atta used for?

Sabudana (Tapioca) Atta is a highly starchy flour used to provide quick energy and act as an effective binder or thickening agent in dishes like khichdi, dosas, and idlis.

Are there any risks associated with fasting flour?

Expired or contaminated fasting flours, especially during high-demand festival seasons, can lead to food poisoning. It is crucial to buy from trusted sources and ensure proper storage to avoid health issues.