How many times have we heard that Anil Kapoor is the only Bollywood actor who has never aged? Well, the key to his youth has always been a topic of debate. It’s not a secret anymore. He once attributed South Indian cuisine such as idli, sambhar and dosa to its eternal youth in an interview. There is no doubt that South Indian food is healthy as it is made of many health beneficial ingredients like semolina, ragi, rice flour, green gram etc. But when it comes to diabetics, they stay away from liquor because it is made with rice! Because it contains starchy carbohydrates and a high glycemic index, it can cause a sudden spike in blood sugar levels.
But what if we say you don’t need rice to make liquor? Are you excited to find such diabetic friendly recipes? Read on!
Avni Cole, nutritionist and wellness coach, shared 5 healthy homemade recipes for diabetics.
Is idli good for diabetics?
“A diabetic kidli is veal that is not made with rice. It is instead made from other alternatives to rice,” Cowell says. Let’s look at some of these variables.
Here are 5 food recipes that can be eaten by a diabetic, suggested by Avni Kaul:
1. Mixed dal idli
1 cup chopped cabbage, 1 cup urad dal, 1 cup muong dal, ½ teaspoon chili powder, a pinch of chopped green chili, 1 pinch of asafoetida, 2 teaspoons ginger, a few kadi patta leaves, salt to taste.
- Wash and soak the dal for 4 hours.
- Mix the dal, ginger, green pepper, chili powder, asafoetida and salt using a blender.
- Add some cabbage, mix well, and set aside for about 20 minutes.
- Add two teaspoons of oil and mix well.
- Grease the covered mold with butter and put a spoonful of the mixture in each mold.
- Heat it with a steamer for 15 minutes and serve.
Read also: From idli sambhar to rajma chawal, here are 7 classic Indian food combinations for weight loss
2. Oat Masala Idli
2 cups oats
2 cups sour curd
1 teaspoon mustard seeds
2 tablespoons of dal dal
Half a tablespoon of Chana Dal
Half a teaspoon of cooking oil
A couple of green chili
2 tablespoons of grated carrots
Some coriander leaves
pinch of turmeric powder
salt to taste,
Half a teaspoon of Eno salt
- Roast the oats for 2 minutes, then cool the oats and make a powder using a blender, heat a frying pan with oil, saute mustard, urad dal and chana dal.
- Then add chopped hot pepper, grated carrot and turmeric, fry for a minute, mix with oats, then add curd, salt and mix well, put some finely chopped coriander leaves.
- Now, add eno salt and mix to the consistency of a regular mixture, grease the Idli molds with oil and fill them with the mixture
- Steam for 15-20 minutes and it is ready.
3. Millet russet
1 cup fox millet, 1 1/2 cups white (split) millet, 1 teaspoon methi seed, and salt to taste.
- Wash and soak the millet in water in a bowl and dal with methi seeds with enough water in another bowl overnight or let it soak for at least 8 hours. Soak them all separately.
- To prepare the mixture, filter the soaked millet with excess water and urad dal.
- Mix the dal with enough water to make a very thick and smooth mixture.
- Transfer the mixture to a large bowl and set it aside to ferment with the ground millet.
- Then mix the fox millet with enough water to make a smooth mixture, add this to the dal dough.
- Add 2 teaspoons of salt and stir until well combined.
- Ferment the mixture for 5-6 hours or overnight.
- Once the mixture has fermented, stir it gently and being careful not to free the air pockets, grease the muffin tins with a little oil and then put a spoonful of the fox millet mixture into the molds.
- Make the idle in a steamer using a little water on the bottom.
- Place the filled racks in the steamer, hold the steam with high heat and steam at idle for about 10 minutes.
- After 10 minutes of steaming, turn off the flame, and after some time you can remove the fox millet from the steamer.
- Homemade fox millet is now ready to be served.
Read also: 3 delicious sugar-free snack recipes to try if you have diabetes
4. Beet liquor
2 cups of roasted semolina, water as needed, salt to taste, a cup of yoghurt, and a small beetroot.
- Using a bowl, add the toasted semolina, curd, and 1 cup of water.
- Add a little salt to taste and mix well to make a smooth mixture. Leave it aside for 10 minutes.
- Now peel the beetroot and roughly cut it into pieces, add the beetroot pieces to the blender and mix to make a paste.
- Add the beetroot paste to the pancake batter and mix well to form a pink mixture.
If the mixture seems too thick, drink 1/4 cup of water, grease the yeast molds and put the mixture into the molds.
- Place the molds in the steamer and let them steam for about 12 minutes.
- Once steamed, the beetroot is now ready to serve.
5. Moong dal-palak idli
1 cup mung dal, soaked and drained, ½ cup spinach leaves (peeled and chopped), 2 tablespoons curd, 2 teaspoons salt, 1 teaspoon fruit salt and oil for brushing.
- Combine moong dal, spinach and curd in a blender and form a smooth paste.
- Add some salt and fruit salt to the mixture before steaming it with a tablespoon of water.
- Grease the muffin tins with the least amount of oil, put a spoonful of the mixture in each mold and steam for about 10 minutes.
- Now properly unwrap and serve Idlis. Enjoy these unique and healthy recipes!
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