Choosing wisely when hunger strikes is the key to maintain a diabetic
diet. Here are two easy-to-cook, low-carb snack recipes that not only diabetics but everyone would love to taste.
Sprouted Mung Bean Dhokla
- 1 cup sprouted whole mung bean (ankurit moong)
- 1/2 cup finely chopped spinach (palak)
- 3 green chilies, roughly chopped
- 2 tablespoon Bengal gram flour (besan)
- 1 teaspoon fruit salt (ENO)
- 1 teaspoon sesame seeds (til)
- 1/2 teaspoon asafoetida (hing)
- 3 to 4 curry leaves (kadi patta)
- 1 teaspoon refined oil for greasing plate
- 1 tablespoon refined oil for tempering (tadka)
How to cook
Here's the step-wise method to cook the sprouted mung bean dhokla:
- Combine the sprouted mung bean, spinach, and green chilies and blend in a mixer using a little water to a smooth paste.
- Transfer the paste into a bowl, add the salt, Bengal gram flour along with ¼ cup water and mix well to make a batter of pouring consistency.
- Just before steaming, add the fruit salt and 2 teaspoons of water over the batter. When the bubbles form, mix the batter gently.
- Pour the batter in oil greased 175 mm. (7”) diameter plate and shake the plate clockwise to spread the batter in an even layer.
- Keep the plate in a steamer to steam dhoklas for 10 to 12 minutes or till they are cooked.
- Heat the oil in a small pan and add the sesame seeds, asafoetida, curry leaves, and green chilies and sauté on a medium flame for a few seconds.
- Pour this tempering over the dhoklas and let it get settled for 5 to 10 minutes.
- Cut equal pieces in the diamond shape and serve with green chutney.
Fenugreek-Ragi Crispy Crackers
- 1/4 cup chopped fenugreek (methi) leaves
- 1/2 cup whole wheat flour (gehun ka atta)
- 1/4 cup ragi (nachni) flour
- 2 tablespoon low-fat curds (dahi)
- 2 teaspoon sesame seeds (til)
- 1/2 teaspoon cumin seeds (jeera)
- 1/2 teaspoon carom seeds (ajwain)
- Pinch of turmeric powder (haldi)
- 1/2 bowl whole wheat flour (gehun ka atta) for rolling
How to cook:
- Combine all the ingredients in a deep bowl, mix well and knead into a firm dough using enough water.
- Divide the dough into 3 equal portions.
- Roll each portion of the dough into a 200 mm. (8”) diameter thin circle using a little whole wheat flour for rolling.
- Heat a non-stick girdle (tava) and gently cook them on both sides till half done. Keep aside to cool.
- Prick all over the chapatti with a fork.
- Cut into small squares and arrange them on a greased baking tray.
- Bake them in a pre-heated oven at 180° C (360°F) for 20 minutes.
- Cool and serve. You can also store them in an air-tight container to serve later.
Try the recipes now! You will surely agree that not all low-carb, low-sugar meals
have to be tasteless! Snack right to stay healthy!