25 Mar



Usually, Idli is made of rice and urad dhal.  As wheat has less caloric value, high fiber content and glycemic index than rice, this is  more healthier option than your normal south indian idlis. Idlis help in weight loss as they are steamed. Steamed food doesn’t have fat and calories that can increase your weight. Thus, this south-Indian dish is easy to digest and healthy.     dalia@idli
Idlis if made only with rice batter can be little heavy on the stomach. Rice is one of the causes of weight gain. Add some green vegetables and Indian spices to make idlis tasty and more nutritious. Or experiment a bit and explore more options like – Raagi idli , Avocado oats idli , Corn meal idli.


Being the largest producer of rice in India, South Indian cuisine is mostly rice based . Idli, dosa, pongal ,iddiapam ,biryani , uttapam and even kheer are made of rice and are mostly consumed with rice for daily diet.

Have you ever wondered why over 40 per cent of the people in India are diabetic? A recent and disturbing study conducted by Harvard University has established that consuming just one cup of white rice (polished rice) everyday can put you at risk to diabetes, regardless of your nationality or whether you have a family history of the disease. Since rice is our staple food, the implications of the study can have a great long-term impact on the way India eats. The creative rice preparations in this part of the world can really tempt you but why not try to limit the usage of white rice or basmati rice and replace it with healthier options like brwon rice, broken wheat, raagi, quiona….etc


In olden days ….. our great – grand parents, though they consumed rice, they did a lot of calorie burning work that ensured they burn their fats easily…as opposed to the current days’ sedentary lifestyle…Why not eat healthy foods in moderation and do exercise…and make a path for a healthier  long life…:)

dalia idli


Preparation time: 40 minutes
Cooking time: 15 minutes
Makes ~ 12 – 15  idlis


  • 1 cup of dalia or cracked wheat
  • 1/2 cup of whole, skinned, urad dal
  • 1-2 tsp of salt
  • 1 tsp fenugreek

making dalia idli

Soak the urad dal along with fenugreek seeds and dalia separately for 30 mins. Grind the urad dal first into a smooth paste adding enough water.  Transfer the urad dal batter to a large bowl. Add the soaked dalia to this. Drain before adding since it absorbs a lot of water. Add the salt and mix well. Set this aside for 2 hours or one depending upon the quality of the broken wheat you are using. i was using medium sized dalia . Not as fine as rawa but slightly bigger than that so i soaked it for only an hour. Although it didn’t rise much, some fermentation did happen though. You can refrigerate the batter for later use if you wish. Make idlis as usual by pouring the batter into greased idli moulds and steaming on low flame for 12 mins or so. The dalia idlis were soft, spongy and made for a great healthier breakfast!



babycorn fingers

Baby corn fingers / fritters / pakoda are a great snack at tea time or as an appetiser.

You might think because of its size that baby corn is grown from miniature corn plants, but it’s actually just regular corn that has been picked before its matured. Baby corns are very young, miniature ears harvested when their kernels are still at incipient stage. The central core is sweet and tender enough to be eaten raw. However, corn, in line with rice, potato, etc., is one of the high glycemic index food items, limiting its role as the chief food ingredient in diabetes patients.

baby corn-fingers

Most of the baby corn found in the United States is in a can and imported from Asia. While corn is considered a starchy vegetable because of its carb content, baby corn has a nutritional makeup closer to a non-starchy vegetable. Plus, it’s a good source of essential nutrients that keep you healthy. Baby corn is very popular in Asian cuisine and can be found in stir-fried dishes with other vegetables.

baby corn fingers

Baby corn has a bit  lower glycemic index food than regular corn. This means it will contribute fewer carbohydrates to your diet over all. However, because it is plucked earlier this means baby corn contains much less carotenoids than regular corn. A Washington State University study showed that the yellower corn is the more carotenoids it contains; baby corn is plucked while it is much whiter. Carotenoids can reduce the risk of heart disease and cancer.


  •  Babycorns – 12-15
  •  Ginger garlic paste 1 teaspoon
  •  Red chilli powder 1/2 teaspoon
  •  Salt to taste
  • Chaat masala to taste
  • Oil to deep fry
  •  Fresh parsley,chopped 1 teaspoon
  • Gram flour/besan flour – 1/4 cup
  • Rice flour — 2 tsp
  • sodium bi carb /cooking soda –1  pinch

making baby corn fingers


Pressure cook baby corn for 1 whistle or boil for 5 mnts and drain. Keep aside.  In a bowl add all other ingredients except oil and baby corn. Add little water to make a runny paste. Dip each baby corn in the batter and deep fry in the preheated oil in batches till golden brown.Drain it in a tissue paper and serve hot long with tea.

Thank you for visiting my space. I love to hear from you. Your comments are really appreciated… .


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