Low-calorie, gluten-free Indian food
These low-calorie Indian recipes can be your quick breakfast or dinner any day for a healthy meal and help you not crave for
Sabudana Khichdi
One of the most well-known fasting dishes is sabudana khichdi, which is cooked with sabudana pearls, boiled potatoes, roasted peanuts, and a few spices. Typically, it is prepared on Hindu fasting holidays like Ekadashi, Mahashivratri, and Navratri.
Ingredients
- 100 grams of sabudana
- 2 boiled and chopped potatoes
- ½ cup Roasted peanuts
- 1 teaspoon grated ginger
- 1 green chilli
- 1 teaspoon of cumin powder
- ½ teaspoon sugar
- Curry leaves
- Salt
- 1 teaspoon of lemon juice
- 1 tablespoon oil
Method
- Wash and clean the sabudana and soak it for 3 to 5 hours
- Drain it and set it aside.
- Heat oil in a pan and add cumin and let it splatter
- Add the green chilli, ginger and curry leaves.
- Toss the potatoes and add salt
- Add roasted and crushed peanuts
- Add the soaked sabudana and let it cook for 5 minutes
- Sprinkle the lemon juice on it and garnish with some coriander.
Egg Bhurji
Ingredients
- 4 eggs
- ½ cup chopped onions
- ½ cup chopped tomatoes
- ½ cup chopped capsicum
- ½ cup chopped tomatoes
- ½ tablespoon ginger garlic paste
- ½ tablespoon garam masala
- ½ tablespoon jeera
- 1 tablespoon chilli powder
- 1 tablespoon oil
- ¼ cup coriander
- Salt
Method
- In a bowl, whisk the eggs,
- To a hot pan add oil, jeera, onions, ginger-garlic, green chillies and curry leaves
- Add capsicum and let it saute for 2 minutes, add tomatoes and let it cook
- Add the spices and pour the eggs and whisk them and let it cook
- Garnish with coriander and serve it with buttered toasted pav.
Quinoa Dosa
Super grain has a large amount of protein with a wide range of amino acids, which makes it particularly beneficial for vegans, vegetarians, and those who follow a gluten-free diet. It is also rich in fibre and antioxidants and has B vitamins and iron, among tons of other benefits.
Ingredients
- Quinoa
- Urad dal
- Fenugreek seeds
- Salt
Method
- Wash and clean the quinoa and urad dal, and soak it in water for three to five hours.
- Blend the soaked rice and dal adding some water to get the dosa batter, and let the batter ferment overnight.
- Pour the batter into a hat pan and let it cook on both sides and serve hot.