Which Flour is Allowed in Navratri? The Complete Guide

December 7, 2025 •

4 min read

Over 70% of Hindus in India observe some form of fasting during the nine days of Navratri, abstaining from common grains. This makes understanding which flour is allowed in Navratri fasting essential for countless devotees observing the special dietary rules.

Quick Summary

An overview of the permissible flours for Navratri, including kuttu, singhara, and rajgira atta. This guide details the properties and uses of these gluten-free alternatives for fasting, comparing their nutritional benefits and culinary applications to help devotees plan their meals.

Key Points

Allowed Flours: Common flours permitted during Navratri fasting include Kuttu ka Atta (buckwheat), Singhare ka Atta (water chestnut), and Rajgira ka Atta (amaranth).
Avoided Grains: Regular wheat flour, rice flour, and other common grains are strictly prohibited during the fast.
Gluten-Free Nature: The allowed flours are naturally gluten-free, which requires special binding techniques using mashed potatoes or arbi.
Nutritional Benefits: Fasting flours like Rajgira are rich in protein, calcium, and iron, providing sustained energy during the fast.
Cooking Tips: Use a binder, knead gently, and roll dough between plastic sheets to prevent sticking, as these flours behave differently from wheat.
Samak Rice Alternative: Barnyard millet (Samak ke Chawal) is a popular, nutrient-rich substitute for rice during Navratri.
Healthy Preparation: Opt for healthier cooking methods like roasting, steaming, or pan-frying instead of deep-frying to maintain the detoxifying spirit of the fast.

Navratri Fasting: Why Regular Flours are Excluded

During the auspicious nine days of Navratri, many Hindus observe a special diet to honor Goddess Durga and her nine avatars. This practice, known as vrat or upvaas, involves abstaining from certain foods that are considered 'heavy' or tamasic, which produce heat and can be difficult to digest. A key part of this tradition is avoiding regular grains like wheat and rice. The reasoning is rooted in tradition, detoxification, and mindful eating. The transition of seasons during Navratri is seen as an ideal time for cleansing the body, and the prescribed sattvik diet supports this process. Instead of common wheat-based dishes, devotees turn to special flours and grains.

The Most Popular Allowed Flours

For those observing Navratri fasts, several traditional gluten-free flours are used to prepare meals. These are typically derived from non-grain sources, making them suitable for the spiritual cleansing period. The most prominent and widely accepted fasting flours are Kuttu ka Atta (Buckwheat Flour), Singhare ka Atta (Water Chestnut Flour), and Rajgira ka Atta (Amaranth Flour).

Kuttu ka Atta (Buckwheat Flour): Despite its name, buckwheat is not related to wheat; it is a pseudocereal and a fruit seed. It is rich in protein and fiber, helping to keep you full and energized throughout the day. Its earthy flavor makes it perfect for savory dishes like puris and cheelas.
Singhare ka Atta (Water Chestnut Flour): Made from dried and ground water chestnuts, this flour is light, easy to digest, and rich in minerals like potassium and zinc. It has a milder flavor and is often used for making sweets, pancakes, or puris.
Rajgira ka Atta (Amaranth Flour): This is a nutritional powerhouse, packed with protein, essential amino acids, calcium, and iron. Known as amaranth or chaulai, it is a great source of sustained energy and can be used to make rotis, parathas, or halwa.
Samak ke Chawal (Barnyard Millet): While technically a seed, barnyard millet is often used as a rice substitute. It is naturally gluten-free and provides a lighter alternative to regular rice, used in khichdi and dhoklas.

Comparison of Common Fasting Flours


Flour Type	Source	Gluten-Free	Key Nutritional Benefit	Culinary Uses
Kuttu ka Atta	Buckwheat seeds	Yes	High in protein and fiber	Puris, cheelas, pakoras
Singhare ka Atta	Water Chestnuts	Yes	Rich in potassium and zinc	Halwa, puris, barfi
Rajgira ka Atta	Amaranth seeds	Yes	High in protein, calcium, iron	Rotis, parathas, ladoos
Samak ke Chawal	Barnyard Millet seeds	Yes	Good source of fiber and B vitamins	Khichdi, pulao, kheer

How to Prepare Navratri Dishes with Fasting Flours

Using fasting flours requires some specific techniques to achieve the right texture and consistency. Because these flours are gluten-free, they do not bind as easily as wheat flour.

Tips for Cooking:

Binders: Use mashed boiled potatoes or mashed arbi (colocasia) to help bind the dough for rotis or puris. Curd can also be added for extra softness.
Kneading: Do not over-knead the dough. These flours become softer with a gentle touch. For easier handling, you can knead the dough and let it rest for 15-20 minutes before rolling.
Rolling: Roll rotis or puris between two sheets of plastic wrap or with a dusting of extra flour to prevent sticking. They tend to be more delicate than wheat-based doughs.
Frying: Use ghee or a permitted oil for frying puris. Ensure the oil is hot enough so the puris puff up properly without absorbing too much oil.

Other Considerations for a Mindful Fast

While knowing which flour is allowed in Navratri is crucial, the overall approach to the fast is also important. Fasting should be a period of lightness and detoxification, not an excuse to consume excessive fried foods or sugary desserts. Instead of deep-frying, consider healthier cooking methods like baking, roasting, or pan-frying. Maintaining hydration is also essential, so drink plenty of water, buttermilk, and fresh fruit juices. For more detailed nutritional information and recipe ideas, you can refer to resources from reputable health and wellness websites.

Conclusion: Making the Right Flour Choice for Your Navratri Fast

Deciding which flour is allowed in Navratri ultimately depends on tradition and personal preference, but the options are abundant and nutritious. Kuttu, Singhara, and Rajgira atta, along with barnyard millet, offer a variety of flavors and health benefits while adhering to the ritualistic diet. By understanding their unique properties and following simple cooking tips, you can prepare wholesome and delicious sattvik meals that sustain you throughout the nine days. Fasting mindfully, with a focus on balanced nutrition and light preparation, ensures a fulfilling and spiritually enriching experience. This approach aligns with the core principle of Navratri—purifying the body and mind in preparation for the upcoming season.

Frequently Asked Questions

During Navratri, you can use Kuttu ka Atta (buckwheat flour), Singhare ka Atta (water chestnut flour), Rajgira ka Atta (amaranth flour), and Samak ke Chawal (barnyard millet), as these are gluten-free and suitable for fasting.

Regular wheat flour is not allowed because it is a grain, and the traditional Navratri fasting rules require abstaining from common grains and cereals to observe a sattvik diet and cleanse the body.

Yes, many people mix different fasting flours, such as Kuttu and Singhara atta, to improve the texture and flavor of their dishes. This is a common practice for making rotis and puris.

While many fasting flours are gluten-free, some gluten-free products like cornflour or rice flour are still not permitted, as they are derived from grains that are typically avoided during the fast.

Since fasting flours lack gluten, you can use mashed boiled potatoes, mashed arbi (colocasia), or curd as effective binders to help the dough hold its shape.

Samak ke Chawal, also known as barnyard millet, is a seed from a wild grass and not a true cereal grain like wheat or rice. It is considered a pseudocereal and is suitable for fasting.

Kuttu ka Atta (buckwheat) is slightly heavier with a more earthy flavor and higher protein content, making it very filling. Singhare ka Atta (water chestnut) is lighter, has a milder taste, and is rich in potassium.