Vrat flours: kuttu, singhara, samak, rajgira and sabudana

During Navratri, Ekadashi and other fasts, many families avoid wheat, rice and regular grains and cook with vrat flours instead. Here is a guide to the ones we stock, with what to make from each.

Kuttu atta (buckwheat flour)

The best-known vrat flour. Despite the name, buckwheat is not a wheat. Kuttu is used for puris, pakoras and cheela. The dough has little stretch, so many cooks bind it with boiled, mashed potato. Kuttu atta

Singhara atta (water chestnut flour)

Made from dried water chestnuts. Used for puris, parathas, pakoras and halwa, often mixed with kuttu. Singhara atta

Samak (barnyard millet)

• Samak rice (sama ke chawal) cooks like rice — for vrat khichdi, pulao and kheer. Samak rice
• Samak atta for rotis, cheela and dosa. Samak atta

Rajgira atta (amaranth flour)

Used for rotis, thepla, puris and the much-loved rajgira laddoo. Rajgira atta

Sabudana (sago)

For sabudana khichdi, vada and kheer. Rinse it, then soak it in just enough water to cover — usually four to six hours, or overnight — until a pearl presses flat between your fingers. Sabudana

Tips for vrat cooking

• These flours have no gluten, so add water little by little, and roll gently or pat out by hand.
• Boiled potato or arbi helps bind kuttu and singhara dough.
• Use sendha namak (rock salt), as many families do during fasts.
• Families follow different rules for fasting, so check what your tradition allows.
• Vrat flours are in high demand just before Navratri, so order a few days early.

Questions people ask

Is kuttu a type of wheat?

No. Kuttu is buckwheat, which is not related to wheat.

How long should I soak sabudana?

Usually four to six hours, or overnight, in just enough water to cover it. It is ready when a pearl presses flat easily.

Which vrat flour is best for puris?

Kuttu and singhara, often mixed with boiled potato.

See all fasting foods

Updated 2026-11-09 · TransVeda, Udyog Vihar Phase 3, Gurgaon