The focus is on nourishing and gluten-free substitutes like singhara (water chestnut), kuttu (buckwheat), and rajgira (amaranth) as preferred options for fasting as the auspicious holiday of Navratri approaches.
These grains are suitable for various dietary needs because they each have special health advantages. When choosing to include these foods in their diet during a fast or at regular meals, people can make more educated decisions if they are aware of the distinctions, advantages, and some well-known dishes that contain each of these foods.
Singhara:
Singhara is a nutritious powerhouse that is especially advantageous for people with gluten allergies. “Singhara, which is rich in potassium, fiber, and vitamins, promotes heart health and improves digestion. Its cooling qualities make it a great option for anyone who experience heat-related problems, according to nutritionist Dr. Archana Batra, a certified diabetes educator
Singhara Atta Halwa and Singhara Paratha are two cuisines that frequently employ Singhara flour.
Singhara is adaptable and can be eaten throughout Navratri in moderation. According to Dr. Batra, adding Singhara to different cuisines makes for a well-balanced and nutrient-rich fast.
Kuttu:
Buckwheat, also known as kuttu, is a source of vital minerals, fiber, and amino acids. Dr. Batra described it as a great source of energy and noted that because it is known to control blood sugar levels, it is a wise choice for people with diabetes. “Because it offers a range of crucial nutrients and continuous energy, it’s a fantastic option for the majority of people during fasting. Also gluten-free is Kuttu, according to Chawla.
Kuttu Ka Dosa, Kuttu Ki Khichdi, and Kuttu Ki Puri are a few of the most well-known kuttu meals.
Rajgira:
Rajgira, also known as amaranth, is a gluten-free grain bursting with vitamins, protein, and fiber. “Because it is a great source of calcium, it is perfect for people who want to improve their bone health. The anti-inflammatory qualities of rajgira make it excellent for people with joint problems, according to Dr. Batra.
Rajgira Ladoo, Rajgira Sheera, and Rajgira Paratha are a few of the most well-known rajgira meals.
The decision between singhara, kuttu, and rajgira is based on dietary preferences and individual health situations. “Each of the three grains has distinct health advantages and can be used in a wide range of recipes. To choose the best course of action based on unique health requirements, it is imperative to contact with a healthcare practitioner or nutritionist, according to Dr. Batra.
Dr. Hansaji advises adding these three and other millets to the diet indefinitely. Eat moderately. Any excess will result in weight disturbances or other health problems, according to Dr. Hansaji.
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