Why a blog on GD?

I thought of writing something on diet for Gestational Diabetes (GD) when my daughter-in-law had GD last year. Being a vegetarian, she had very little choice when it came to American hospital diet. She was admitted in the hospital on the 26th week of gestation with high GD and for about 3 weeks, I had to manage her diet with proper calculation of carbohydrate, protein and fibre.With proper guidance and wonderful cooperation from her dietitian, we could keep her glucose level under control. She delivered a girl baby on her 29th week, and both mother and daughter are doing great today.

Tuesday, March 20, 2012

METHI LEAVES DOSA

                                  

Methi leaves Dosa

Dosai batter
2 cups
Nicely cut methi leaves
1 cup
Cumin seeds and Saunf
1 tsp each
Turmeric powder
1 tsp
Garlic flakes(optional)
4
Graan chilli
2


1.    Keep the dosai batter ready.
2.    If you do not have dosai batter, soak one cup of idli rice with 2 tsp of urad dhal and one tsp of toordhal together for 2 hours.
3.    Grind the grains well with the required salt (you can do it in mixer grinder itself instead of regular grinder) and allow it to ferment for 4 to 5 hours depending upon the weather outside.
4.    After the batter is ready, keep it handy.
5.    Grind the cumin seeds, saunf, garlic and green chilli to a nice paste and mix it with the dosai batter.
6.    Keep the dosai tawa on the stove and make a dosai and on top sprinkle 2 tsp of cut raw methi leaves with a tsp of oil.
7.    Keep the fire medium and close the tawa for a minute and turn side of the dosa.
8.    When it is ready with golden brown colour and a good aroma, serve it with coconut chutney or idli powder.
9.    Kids will like it better with sweet tomato sauce.

Note: Methi leaves have plenty of iron and calcium in it.
          It has very good quality of reducing unwanted fat around the grid in the body.
Posted by at

No comments:

Post a Comment

Subscribe to: Post Comments (Atom)