Diabetes Diet: How To Make Ragi Idli To Manage Blood Sugar Levels


Diabetes is one of the biggest health problems facing the world today. It is an irreversible condition characterized by unstable blood sugar levels. Diabetes is a chronic disease and has no cure. However, there are various ways it can be treated and controlled. And our diet plays a key role in controlling it. For example, ragi is rich in fiber, making it ideal for those suffering from diabetes.

Also Read: Diabetic Diet: How to Make Methi-Moong Dal Idli to Manage Blood Sugar (In Recipe)

Ragi, or nachni, is a coarsely flavored millet that is very popular in different parts of the country. Since time immemorial, ragi has been used to prepare various dishes such as upuma, dhokla, dosa and chakri. As the name suggests, it is an idli made with ragi. It’s super easy to make and tastes best when served with piping hot sambar and coconut chutney. Check out the recipe below.

Does ragi raise blood sugar levels?

Ragi is rich in fiber and is extremely healthy and nutritious.It is also a great substitute for white rice and wheat. Diabetics are often advised to consume it as it helps control blood sugar levels.

Ragi Idli Recipe: How to make Ragi Idli

First, prepare a frying pan and dry roast it over medium heat for 2-3 minutes. cool. Take a large mixing bowl, transfer the suzi into this bowl and add the ragi, yogurt, coriander leaves and salt. Mix all ingredients and add water little by little until you have a smooth dough. Let it sit for 20 minutes.

Next, take the dough and add a pinch of baking soda. Remove the tray from the idle steamer and grease it with oil. Carefully pour the idli dough into the mold. Place in a steamer and steam for 6-7 minutes. After steaming, let it cool for 2-3 minutes before starting to cut out the mold. Rava idli is ready.

Click here for the complete Ravaiduri recipe.

Click here for more idli recipes.

Try this delicious Ravaiduri at home to manage your blood sugar. Please share your experience with us in the comments below.

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