Natural and Pure
Singhara Powder
Singhara Powder is a time-honoured Ayurvedic food rooted in centuries of traditional use — referred to as Shringataka, Jalaphala, Paaniphal, and Trikonaphala in Ayurvedic texts, where it is described as sweet, astringent in taste, and cooling in potency. Ayurveda values Singhara for its nutritive (Balya), diuretic (Mutrala), and rejuvenating (Vrishya) properties — traditionally used to pacify Pitta dosha and support the body during heat, fasting, and seasonal transitions.
Feeling Overheated or Pitta Imbalance?
Ayurveda describes Singhara as cooling (Shita) in potency — traditionally used to pacify Pitta dosha & support the body during heat, summer months, and seasonal transitions.
Looking For Urinary Wellness Support?
Singhara has traditionally been used in Ayurveda for urinary wellness — its diuretic (Mutrala) properties have a traditional cleansing effect on the body, supporting healthy urinary function.
Need Light, Sustained Energy During Fasting?
Singhara atta is traditionally included in vrat (fasting) foods to provide steady energy and maintain stamina — its complex carbohydrates offer gentle, grounding nourishment without heaviness.
Supports Strength & Vitality
Singhara is valued in classical Ayurveda for its nutritive (Balya) and rejuvenating (Vrishya) properties — traditionally used to deeply nourish the body and support overall strength and vitality.
Triphal vs Others
Others sell powder. We sell Purity
No Blending With Other Flours
Edible Grade — Vrat & Fasting Safe
Naturally Gluten-Free
No Added Preservatives
No Artificial Colours
Triphal
Others
3 Simple Steps For Everyday Wellness
Knead
Mix Singhara flour with water to form a soft dough for roti — pair with yoghurt or fresh chutney
Cook
Use to make rotis, parathas, pooris, halwa, or kheer — especially popular during vrat and fasting days
Balance
Combine with legumes, seeds, or yoghurt for a balanced meal — helps round out the macronutrient profile
FAQs
Singhara, also called water caltrop (Trapa natans), is an aquatic plant cultivated for its edible fruit/seed for thousands of years across the Indian subcontinent. In Ayurvedic texts it is called Shringataka. Our powder is made by sun-drying and grinding the dried corms into a fine, pure flour — with no additives, fillers, or preservatives.
Ayurveda considers Singhara to have a sweet (Madhura) and astringent (Kashaya) taste with a cooling (Shita) energy. It pacifies Pitta dosha but can increase Vata and Kapha if eaten in excess. It is valued for its nutritive (Balya), diuretic (Mutrala), and rejuvenating (Vrishya) properties. Acharya Charaka mentioned Singhara in the Charaka Samhita and recommended it for supporting reproductive health, urinary wellness, cough, and general fatigue.
Singhara atta is known as Vrat Ka Atta — consumed on fasting days where regular grains like rice and wheat flour are avoided. During fasting, people switch to light, sattvik food — singhara flour fits perfectly as it is considered phalahaari (fasting-appropriate), gives energy slowly, and doesn't feel heavy on the stomach.
Use it to make singhara roti paired with yoghurt or fresh chutney, or a light halwa prepared with minimal sweetener. It can also be used for parathas, pooris, kheer, and other vrat-friendly preparations. Combine with legumes, seeds, or greens for a more balanced meal.
Yes — Singhara's cooling potency makes it one of Ayurveda's most recommended foods for pacifying Pitta dosha, which is associated with excess heat, irritation, and inflammation. It is traditionally consumed in India during summer for its hydrating and cooling effect.
Yes — Singhara atta is naturally gluten-free, making it suitable for those with gluten sensitivities and a popular choice for fasting days.
