Today is "World Diabetes Day". Swathi Iyer has organized an event to post diabetic friendly recipes on this day. India is one of the major contributor to "Diabetic Society". That is , every 5th diabetic person will be an Indian. This is the latest statistics. To create an awareness, we are posting some diabetic friendly recipes on this day. Balance your food, by taking less carbs and more fibre. Try to reduce the amount of Rice in your diet. That makes the difference. Also sedentary life style also leads to Diabetic. Be active, try to do your exercise daily. Have your food in small quantities at 2 hours intervals. This is applicable to all individuals, not only diabetic patients. So your body will have time to convert the sugar into energy ,without transferring it to fat .
My father has diabetes right from his 30 th age. He is beautifully overcoming it with his exercise . So ,I am aware of this disease from my childhood. My mom always cooks very nutritious food. Include wheat, ragi, bajra in your diet .Quinoa is a very beautifull grain, which is abundant in fibre. We can almost replace it with rice in every dish. We can make pongal, sweet pongal, tamarind rice, biriyani using this grain. Let us take an oath that we avoid carbs and be active.
Soaking Time : 2 hours
Grinding time : 10 mins
Fermenting time : 6 to 7 hours
1.Par boiled rice / Idli rice - 1 cup
2.Quinoa - 1 cup
3.Urad dal - 1/2 cup
4.Methi seeds - 1/4 tsp
5.Salt - 1 tsp
Take a bowl, add quinoa,idli rice and urad dal. Mix them together and wash thoroughly.
Now add the methi seeds and soak it for around 2 hours.
When the grains are soaked, they double in size. Now strain the water and reserve it. Grind the grains ,in two batches.Use the reserved water to mix the batter. The batter should be 90 % smooth and 10 % grainy.
Now add salt and mix well. Add enough water ,to get pouring consistency.Cover the batter and place it in the oven . Turn on the light . This helps the batter to get fermented well. If you are in tropical country, then place the batter on the counter.
Fermentation takes place between 6 to 7 hours.Don't keep the batter overnight for fermentation. If not it will taste sour.After fermentation, batter looks like this. The batter will have pores and would have raised a bit.
Serve dosai with spicy garlic chutney. It just tastes as ordinay dosai. So slowly sneak in this fibre rich grain in your diet for a healthier tomorrow.
* Similarly we can make kambu dosai, cholam dosai.
* Quinoa has the tendency to stick as it is rich in fibre. That is the reason, we have used equal portions of idli rice and quinoa.
* We can also add some red chillies and fennel seeds while grinding. This gives a good taste to the dosai.
* Quinao batter become sour quick, so finish the batter within 2 to 3 days.
* Some Quinoa varieties are really sticky, so it may stick tou your pan, while cooking dosai. So add some rice flour to the dough and mix it. This will give crispier dosai. Or else ,try to add 1/2 cup more par boiled rice to the mixture.
* The dosai may stick to the tawa easily, as the nature of the quinoa is sticky. So I would advice to use a non stick tawa or cook on a well greased iron tawa.