As a diabetic, one is always needed to keep a watch on his diet plan. So, one need to be extremely aware and mindful of the foods that one chooses to consist of in his diet.
As a diabetic, one is always needed to keep a watch on his diet plan. So, one must be extremely conscious and mindful of the foods that one selects to consist of in his diet.As a guideline, it is constantly recommendable that if one is afflicted by diabetes, one should choose to prevent refined carbohydrates or sugar-rich foods. So you may select to, let’s say, keep in check the intake of bread, donuts and even tetra pack juices.On the other hand, you need to attempt and make certain that your diet is high in protein-rich foods such as milk, raw veggies and fruits.Now millets take place to be a food that you need to certainly include in your diet plan if you have been affected by diabetes.What Is It That Makes Millets Among The Best Foods For Diabetics?Millets are a natural source of protein, calcium, and magnesium. And with a high protein and fiber content, millets manage the sugar load in body more effectively.High fiber content in millets ensures that sugar is released slowly into the blood stream after breakdown of food.
While this keeps blood sugar levels in check, this also enhances insulin level of sensitivity. So body cells react better to insulin so as to use the sugar released in blood.Let’s find out the very best varieties of millets for diabetics. Pearl millet -1 cup, whole green gram -1 cup, red chillies-4, green chilies-2, sliced onion
-2 -3, ginger -1/2 inch, salt to taste and coriander leaves chopped-2 Tsp Preparation
Approach
:
Soak pearl millet and whole green gram together
for 5-6 hr and grind
them to damage consistency. Ferment for 3-4 hr.Grind red chilies, green chilies,
ginger, needed salt and add to the batter along with carefully sliced onions and coriander leaves.Heat a tawa, apply oil and pour the batter and spread evenly in a circular way.Flip the pesarattu to the other side for cooking on both sides.Once prepared eliminate from tawa and serve hot with any chutney/sambar. Little millet-1 cup, onion-1, carrot -1 cup, tomato-2, green chilli-1, curry leaves-1 spring, ginger-1 tsp [finely sliced], mustard seeds-1 tsp, Bengal gram-1 tsp, urad dal-1 tsp, turmeric powder -1/4 tsp, red chilli powder-1/4 tsp, coriander leaves-2 tsp [chopped], water-1 3/4 to 2 cups, salt to
taste and oil
– 2 tsp Preparation Technique
: Wash little millet
and soak for 15
min.Heat oil in a pressure
cooker, add mustard seeds and
let it splutter. Then include bengal gram,
urad dal sauté for some
time. Now add onion,
ginger,
green chillis,
green peas, carrot,
curry leaves and saute.Add tomato, turmeric and red chilli powder mix
well till soft. Include water and salt, mix well and let it boil.Then add little
millet and blend well. Cover it and prepare for 3 whistles.Add coriander leaves and blend well. Serve hot with coconut chutney or pickle. Kodo millet-1 cup, water -1 & 1/2 cups, sliced carrot, beans, green peas -1 cup, onion-1, ginger garlic paste-1 tsp, green chilli- 2, mint
leaves-12, salt-as needed; To temper: Ghee/ oil -3 tsp, cinnamon- 1 inch piece, fennel seeds- 1 tsp and bay leaf-1
Preparation Method: Heat a little pressure cooker and sauté with oil/ ghee. Add cinnamon, fennel and bay leaf.Stir and add onion and ginger garlic paste.Add the chopped veggies
,
mint leaves and salt.Add cleaned,
drained millet to it,
mix well and cook.Add water
,
salt and bring to boil
,
blend well and prepare for a whistle in medium or low flame.Serve hot,
garnish with coriander leaves. Kodo millet grain-1 cup, sliced onions,
green chillies,
carrot, beans, potato, grated ginger,
mustard seeds, blackgram dal, bengal gram dal, curry leaves, water and oil- as required.Preparation Technique: Wash kodo millet two or three times
, then drain water entirely and keep it aside.Heat oil in a pressure cooker, add mustard seeds and when it splutters, add blackgram dal, chana dal, curry leaves and green chillies. Then include onions, ginger, turmeric, saute till onions turns golden brown.Add carrots, beans and potato
and saute for 2 to 3 minutes. Then include kodo millet
,
saute for 1 minute, till whatever combines.Then add water and salt. When water begins boiling,
close the
lid and
cook in moderate flame for 3 whistles.When pressure subsides,
open the cover and serve hot with any type of chutney or sambar. Saame rice-1/2 cup(prepared ), Sweet corn-1/2 cup
, Sprouted green gram-
1/2 cup, Carrot-1 grated, Raw mango-grated or lemon juice of 1 lime, Pomegranate-
1, Coconut -grated(little ), Salt -to taste, Sugar -1/2 tsp, Coriander leaves-sliced 2 springs.Seasoning: Coconut oil, mustard, hing, curry leaves and sliced green chillies.Preparation Approach: Take 1/2 cup of saame rice and dry roast. Prepare in half cup of water
in a cooker (for 1 whistle). Keep it aside to cool.For salad: Mix whatever in a bowl, make the seasoning and add it
. You can either serve it as a main dish or as a salad.Check out the whole range of millets for sale
,
only at
https://lifesouq.com/collections/staples Diabetic Diet