Kuttu Ka Atta (Buckwheat Flour)
Kuttu ka atta, or buckwheat flour, is a versatile and nutrient-dense choice for fasting. Despite its name, buckwheat is not a type of wheat but a seed, making it naturally gluten-free. It is packed with high-quality protein, fibre, and essential minerals
like magnesium and iron, helping to maintain energy levels throughout the day. For a wholesome breakfast, you can whip up soft kuttu puris, parathas, or a savoury cheela. A kuttu cheela, similar to a pancake, can be made by mixing the flour with grated potatoes, rock salt (sendha namak), and green chillies, then pan-fried with a little ghee until crisp. It’s a light yet filling option that pairs wonderfully with plain curd.
Rajgira (Amaranth)
Rajgira, also known as amaranth, is a tiny powerhouse of nutrition and has been a part of Indian fasting traditions for centuries. It is considered a superfood because it is a complete protein, containing all essential amino acids. Rich in calcium, iron, and fibre, rajgira aids digestion and keeps you feeling full for longer, preventing hunger pangs. For breakfast, you can make a simple and comforting porridge by cooking rajgira grains with milk or water, sweetened with a little jaggery. Another popular option is to use rajgira flour to make soft puris or parathas, often bound with mashed potatoes. These pair well with any vrat-friendly sabzi or a bowl of cooling raita.
Samak Ke Chawal (Barnyard Millet)
Often called 'vrat ke chawal', samak ke chawal is a type of millet, not rice, and is an excellent substitute for sabudana. It is light on the stomach, easy to digest, and a good source of fibre and minerals. Barnyard millet is incredibly versatile and cooks quickly. You can prepare a savoury pulao or khichdi by tempering it with cumin seeds, green chillies, and peanuts, and adding boiled potatoes or other vrat-allowed vegetables. For a different take, you can soak and grind the millet to make a batter for instant dosas or uttapams, offering a delightful South Indian twist to your fasting menu.
Singhare Ka Atta (Water Chestnut Flour)
Made from dried water chestnuts, singhare ka atta has a unique, slightly sweet, and nutty flavour. It's a gluten-free flour that is rich in potassium and fibre while being low in sodium. This flour provides a good amount of energy, making it ideal for fasting. A popular breakfast dish is the singhara atta halwa, a sweet and rich preparation made by roasting the flour in ghee and sweetening it with sugar or jaggery. If you prefer something savoury, you can make crispy puris by mixing the flour with mashed potatoes and spices, which can be enjoyed with aloo sabzi or curd. You can also make light and fluffy dhoklas for a steamed, healthier snack.
Makhana (Fox Nuts)
Makhana, or fox nuts, are the puffed seeds of the lotus plant. They are incredibly light, crunchy, and a fantastic source of protein, calcium, and iron. Low in fat and calories, they make for a guilt-free and filling breakfast. The easiest way to enjoy them is by simply roasting them in a teaspoon of ghee until they become crisp. Season with a sprinkle of rock salt and black pepper for a simple, satisfying snack. For a more substantial meal, you can prepare makhana kheer by simmering the roasted nuts in milk with cardamom and your choice of sweetener. You can also grind roasted makhana and mix it with mashed potatoes to make flavourful tikkis.
