Category Archives: Diet Recipe

Having diabetes can restrict the person to certain foods only. This disease not only causes the risk of obesity and stroke but it also puts people at a high risk of developing heart disease. Many people having diabetes have to say goodbye to many foods. Today I will tell you the recipe of chana dal chilla that is good for diabetic people.

Chana dal or split Bengal gram is used in various parts of Indian. It is used in curries, salads and rice dishes. Some delicacies are also prepared using this dal. When it is used in powered form it is called chickpea flour.

It is high in fiber which helps your body to utilize the sugar effectively, resulting in slower rise in blood sugar levels. It also has very low hypoglycemic index. Another benefit of consuming chana dal is that it can be easily digested. It is also rich in magnesium. This is the reason why this dal can lower insulin resistance. All these benefits make it ideal for diabetic patients.

For your easy understanding, ingredients and preparation method is given in details.

Ingredients

• Half cup chana dal
• Half cup fenugreek (methi) leaves (chopped)
• Half cup carrot (grated)
• Half cup spinach (chopped)
• 5-6 curry leaves (chopped)
• 2 green chillies (finely chopped)
• 1 inch ginger (grated)
• 2 tbsp curd
• Salt as per taste
• Oil for greasing the tawa and cooking chilla

Method

• Soak chana dal for 4-5 hours and then drain it. Grind the dal into a coarse paste. You can add water to get thick consistency.
• Mix all the ingredients well in a large bowl.
• Heat a non-stick tawa. Once it becomes hot, grease it with oil. Spread the batter evenly.
• Drizzle little oil so that chilla cooks properly.
• Cook each side until it turns golden brown.
• Repeat the process to make more chilla.
• Serve it hot with any chutney of your choice.

The fenugreek leaves present in chilla improves insulin response and reduces cholesterol levels. Presence of carrot and spinach makes it healthier.

This chana dal chilla will give you nutrients as well as satiate your hunger. It is not necessary that this chilla is meant for diabetic people only. Anyone can enjoy this lip smacking dish. It is very easy to prepare this chilla and it cooks really fast. So what are you waiting for? Follow this recipe to many delicious diabetes special chana dal chilla.

In our country bajra is grown and cultivated both for commercial purpose as well as for consumption. It is grown in dry regions of Rajasthan, Maharashtra, Gujarat, Uttar Pradesh and Haryana. Many people use it as fodder for cattle while others feed it to birds.

Bajra has been used in the rural areas since long. People in the city ignored this grain for a long time. But now they are becoming aware of its various health benefits. Bajra takes time to digest so it gives the feeling of fullness. This makes it ideal for weight loss. This grain should be consumed in moderation and one should avoid its consumption during summers because it can cause digestive problems.

It is very healthy grain that contains iron, protein, fibre and phosphorous. It is a gluten-free grain. Magnesium improves the insulin response. That’s why bajra is good for diabetic patients. High fibre content in bajra helps to control diabetes and lose weight. Phytic acid, tannins and phenols – all these antioxidants help in preventing ageing and metabolic diseases such as heart disease, stroke and cancer.

Onion is an important ingredient in Indian cooking. It lends unique flavor to the food. It is a great anti oxidant. Onion boosts the immunity as well as keeps a check on your blood pressure.

Bajra onion and capsicum uttapam is very healthy. It is an easy recipe, provided you have prepared the batter beforehand. You can have it at breakfast or have it as a snack during any time of the day.

Ingredients

• 1/4 cup Bajra (Pearl millet)
• 1 Capsicum (finely chopped)
• 1 Onion (finely chopped)
• 1/2 cup Rice
• 3/4 cup  Urad Dal (black lentil)
• 1-2 Green Chilies (finely chopped)
• 4 tbsp oil
• Salt as per your taste

Method

• Soak bajra overnight or for eight hours.
• Cook bajra in pressure cooker till 5 whistles. Make sure that the bajra is fully immersed in water. Drain excess water and keep bajra aside.
• Wash rice and urad dal separately. Soak them in different bowls for about 4-5 hours.
• Blend urad dal and rice in a mixer using ¾ cup of water. Make it a smooth paste having thick consistency.
• Add cooked bajra, green chilies, salt and ¼ cup of water to this batter and mix it well.
• Heat a tawa on medium flame. Once hot, grease the tawa with oil and gently spread 1 ladleful of the bajra uttapam batter in a circular motion.
• Spread a tablespoon of the onion-capsicum topping over the uttapam and gently press it.
• Drizzle a little oil around the uttapam and cook it from both the sides.
• Similarly, repeat the procedure for the rest of the batter.
• Serve it hot with green chutney.

India is the largest producer of bajra or pearl millet in the world both in terms of area (9.3 million hectares) as well as production (8.3 million tons). It is grown in more than 30 countries across Asia, Africa and Latin America for household consumption as well as for trade.

In our country bajra is grown and consumed in abundance in Rajasthan and Gujarat. Apart from these two states it is grown in drier regions like in the state of Maharashtra, Gujarat, Uttar Pradesh and Haryana. It is also used as a fodder for cattle. Many people in our country feed bajra to birds.

Earlier city folks ignored this grain and chose other highly expensive foreign exported grains for maintain healthy weight. But now people are more interested in bajra as they are becoming aware of its multiple health benefits. It is a healthy grain but doctors suggest that bajra should be taken in moderation and one should avoid its consumption during summers as it can cause digestive problems.

Bajra is very healthy grain that is a gluten-free, rich in iron, protein, fibre, magnesium and phosphorous. High fibre content in bajra helps in controlling diabetes and losing weight. It also contains phytic acid, tannins and phenols. All these antioxidants help in preventing ageing and metabolic diseases such as heart disease, stroke and cancer.

Just like bajra moong daal has its own benefits. It contains fibre, protein, iron and calcium. This dal regulates blood pressure and helps in reducing cholesterol.

When both the healthy ingredients are combined to make bajra moong dal and green pea khichdi, the result is a nutritious and tasty recipe. This recipe is very easy to make.

• 1/4 cup Bajra or millet
• 1/4 cup Moong dal or whole green gram
• 1/2 cup Green peas
• 1 cup tomatoes (chopped)
• 1/2 cup Onions (finely chopped)
• 8 Garlic cloves or 1 tbsp garlic paste
• 1 inch Ginger or ½ tbsp ginger paste
• 1 tbsp oil
• 1 Green chilli
• 1 tsp Cumin seeds
• 1/2 tsp turmeric powder
• 1 A pinch of asafoetida
• 1/2 tsp garam masala
• Salt to taste

• Soak bajra and moong dal separately for 4-5 hours.
• Put bajra, moong dal, green peas and salt with a cup of water in pressure cooker. Cook all these together for 5 whistles
• Add oil to a non-stick pan. Put cumin seeds when the oil heats up.
• Wait till the cumin seeds crackle and then add asafoetida
• Add onions and sauté it for a minute
• Add all the other ingredients and cook for 2-3 minutes on a medium flame
• Add the cooked bajra, moong dal and green peas. Add ¼ cup of water to this mixture
• Cook it for 2-3 minutes on medium flame while stirring it occasionally
• Add garam masala and serve this khichdi hot