Share
Navratri is here again, and as pandals are erected and celebrations are afoot in every household, kitchens across India are busy whipping up delicious regional delicacies that align with the food restrictions that the festival brings. For devotees, this nine-day fast represents their respect for the Goddess Durga as they seek her blessings during this holy month.
There can be some differences between how each person approaches their fast, with some only observing jodas (first two or last two days), others choosing to eat only fruits or only drinking water while others aligning with all the dietary requirements. Wheat and certain other grains are often avoided during this time and although it may seem like an arbitrary choice there are solid Ayurvedic and scientific reasons to support these restrictions.
Navratri tends to fall around a time of the year when the weather is shifting. The first time around the beginning of the monsoon season, and the second as it’s retreating. From an Ayurvedic standpoint, eating foods like grains, meat, and vegetables like onion and garlic attract negative energies and should be avoided if you don’t want to fall sick.
Also, fasting acts as a type of cleansing from the daily routine giving the body a chance to renew and rejuvenate and as such, foods that are light on the stomach are preferable. Grains like millets and wheat are slow to digest and heavy on the stomach so that’s why they’re eliminated while nutritious fresh fruits, vegetables and gluten-free flours are the norms.
Since it’s not always easy to tell which flours fall in that category, here is a crash course in which flours made the cut for Vrat cooking.
Buckwheat Flour
Known as Kuttu Ka Atta in Hindi, buckwheat can be consumed as a whole grain but is easier to incorporate into meals as flour. Rich in fibre, protein and calcium it serves as a high-performance substitute for maida. Since it’s gluten-free it needs to be kept moist and on a lower heat to combat the lack of natural elasticity.
Rajgira Flour
Another gluten-free option, Rajgira is a by-product of the Amaranth plant. It can easily be ground at home and boosts bone health, and digestion and aids in weight-loss thanks to its high fibre content. The lack of gluten makes it a little harder to cook with, but if you keep it at a low heat for a longer time you can reach the desired results.
Samo Seeds
Known commonly as Bhagar in India, they are the seeds of a grass called Echinochloa Colonum and fall in the millet category. Though it can be ground into flour, many choose to use it as a grain substitute, and when cooked is very similar in texture to semolina and can be used the same way in baking.
Sabudana Flour
Sabudana, also known as tapioca or sago is a mainstay of the vrat kitchen, but did you know it can be further ground down in flour? Since it’s quite starchy it can be used to bulk up a meal, and give body to any food you’re preparing and also acts like a binding agent in a similar way to arrowroot.
Singhara Flour
Made from ground-up water chestnuts this is a unique fruit-based flour that’s high on fibre and keeps you full for hours. With high levels of calcium and carbohydrates, this is one of the most popular choices for a nutritious Navratri meal that nourishes you during fasting hours.
