In Āyambil (Ayambil) the key rule is: one very plain, almost tasteless meal in the day, without rich items. Food lists can vary a little by sangh and by Digambar/Śvetāmbar tradition, but the basic pattern is the same.

Below is a general, simple guideline for food used in Āyambil. Always follow your local maryādā and guru first.

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1. Basic principles of Āyambil food

Usually:

• Only one meal in the day, before sunset.
• Food is boiled/simple, not fried.
• Aim for no taste: very bland, no mix‑masala.
• Commonly avoided:

- Salt (even rock salt), sugar, jaggery - All milk and milk products (milk, curd, buttermilk, ghee, butter, paneer, cheese) - Oil and all oily items - Fruits and dry fruits - Most spices, pickles, chutneys - Fried, baked‑with-fat, or fermented foods

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2. Generally allowed items (in simple form)

Exact permission differs by tradition; this is a typical list:

(a) Grains / cereals (boiled/plain)

Cooked only in water, no oil, no ghee, no masala:

• Rice (plain boiled; simple khichdi with only allowed dal)
• Wheat (plain roti/chapati without oil/ghee/salt; boiled wheat/daliya)
• Jowar, Bajra, Barley (as simple rotla/roti or boiled)

(b) Pulses / dals (boiled, overcooked)

Only boiled in water:

• Moong dal (yellow or green)
• Toor dal
• Chana dal
• Masoor dal

(Some maryādā keep even dals very limited; follow your sangh.)

(c) Vegetables (very limited, only if maryādā allows)

Neutral, light vegetables, only boiled, no tadkā:

• Lauki / Doodhi (bottle gourd)
• Turi / Ridge gourd
• Pumpkin (kaddu)
• Tinda, Parwal

Often avoided:

• Root vegetables (potato, carrot, beet, onion, garlic, etc.)
• Green leafy vegetables

(d) Roti / chapati

• Dry‑roasted roti/chapati from wheat/jowar/bajra
• No oil, no ghee, often even no salt

(e) Water

• Boiled and filtered water, used as per Jain rules (usually only daytime; within fixed hours).

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3. Items usually not used in Āyambil

Most traditions say strict “no” to:

• Salt, sugar, jaggery, honey
• Milk, curd, buttermilk, ghee, butter, paneer, cheese
• Oil, clarified butter, shortening, margarine
• Fruits, fruit juices, dry fruits, nuts
• Tea, coffee, chocolate, cold drinks, packaged juices
• Spices: chili, turmeric, garam masala, strong masalas, etc.
• Pickles, papad, farsan, fried snacks, bakery biscuits, cakes, breads (yeast = fermented)
• Fermented items (idli, dosa batter, dhokla, etc.)

Some maryādās allow very little rock salt or jeera/black pepper; many do not allow any. If unsure, choose the stricter, simpler side.

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4. Sample simple Āyambil plate

A typical very plain meal could be:

• Plain boiled rice or plain wheat daliya
• Plain boiled moong dal (no salt, no oil)
• Plain boiled lauki (if your rules permit sabzi)
• 1–2 dry rotis (no oil, no ghee, no salt)
• Boiled water

Eat only for need, not for taste, and only once.

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5. Digambar & Śvetāmbar notes (short)

• Spirit is same: control of taste, one simple meal, tapas for inner purity.
• Details differ:

- Exact vegetables, use of rock salt or simple spices, and timings can vary. - During Navpad/Āyambil Oli, Śvetāmbar usually link it with Siddhachakra/Navpad pūjā; Digambar with Navapad ārādhana. Always keep your own guru and local sangh as final authority for what is allowed.

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For more practical menus and examples, you can read here and here .