Millet Recipes For Patients Suffering From Type 2 Diabetes

Whether you prefer savory or sweet, breakfast, lunch, or dinner, we’ve got you covered. These recipes are not only diabetic-friendly, but perfect for vegetarians, gluten-free and the health-conscious.

Millets have a low glycemic index, which means they don’t spike blood sugar levels, making them a great choice for diabetics.

Sorghum is a group of highly nutritious grains that have been a staple food in many cultures for centuries. It is packed with essential nutrients, such as fiber, protein, vitamins and minerals, making it an ideal food for people with type 2 diabetes. Sorghum has a low glycemic index, which means it doesn’t spike blood sugar levels, making it a great choice for people who need to manage their blood sugar levels.

Let’s explore some delicious millet recipes for type 2 diabetes patients. Whether you prefer savory or sweet, breakfast, lunch, or dinner, we’ve got you covered. These recipes are not only suitable for diabetics, but are perfect for vegetarians, gluten-free and the health conscious. So, let’s dive into the world of millet and discover some wonderful recipes that can help you manage your diabetes while still enjoying the delicious food. Saloni Jhaveri, in-house nutritionist, Conscious Diet, shares some tips for diabetics.

Millet Dosa Recipe


  • Millet Flour / Kombu Maw – 2.5 cups
  • Oud dal – half a cup
  • Fenugreek (fenugreek) seeds – 3/4Th spoon
  • Water as required
  • Salt to taste – 1 tsp or more



  • Wash the urad dal and fenugreek seeds and soak them in plenty of water for 2-3 hours.


  • Start grinding the urad dal with fenugreek seeds first and add little water at intervals. When bubbles start to appear and the batter becomes fluffy, it’s done.
  • Take millet flour in a vessel and add enough water to it. Mix it well with enough water until it has a pouring consistency.
  • Then add urad dal flour to this liquid millet flour. Add salt. Mix well with your hands. Let it rise overnight or for at least eight hours until the dough rises well.
  • To make dosa, heat a tawa (if you have a cast iron tawa please use it), spread the dosa thinly in a circular motion. Drizzle half a teaspoon of oil on the edges. Cook it for 2 minutes. Once ready, flip the dosa and cook it for a minute and then remove the pan.

Foxtail Millet and Poha Dosa


  1. Foxtail millet – 2 cups
  2. Poha (flattened rice) – 1/2 cup
  3. Urad dal – 1 cup
  4. Fenugreek/Fenugreek seeds – 1/2 tsp


  1. Have all the ingredients ready.
  2. Put millet and poha in a bowl, add enough water, squeeze and wash, strain and soak separately for 4 to 5 hours.
  3. Take urad dal and fenugreek seeds/fenugreek seeds in another bowl and add enough water, squeeze and wash, filter and soak separately for 4 to 5 hours.
  4. Add rice and foxtail millet mixture to the mixture, grind to a coarse texture.
  5. Transfer the grinder mixture to a large glass bowl.
  6. Now add the soaked urad dal and fenugreek seeds to the mixture, grind well for a smooth, bubbly texture. Once the batter is ready, transfer it to the glass bowl containing the previous mixture.
  7. Add required amount of salt and let Foxtail Millet Dosa batter simmer for 8 hours.
  8. After simmering for 8 hours, the fluffy batter is ready. Add water to bring it to the consistency of dosa batter.
  9. Pour the Foxtail Millet Dosa batter on a preheated non-stick pan. Use a teaspoon or as much oil as desired around the edges and cook for a light crispy healthy Foxtail Millet Dosa.

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Basic Mixed Millet Dosa Recipe


  • 1 part each of 3 different millets – can use kodri, kangini and sama or any 3 millets – except bajra which is slightly sticky, above 3 or jowar, hari kangini, gram , there are Jhangura options.
  • 1 part Udai Dal.
  • 1 teaspoon fenugreek seeds.


  • Soak the dal and millet together for 8 hours. Soak fenugreek seeds separately.
  • Grind all together with soaked fenugreek seeds to a fine grain. Leave to infuse overnight in a covered bowl. Make sure there is room in the bowl for the batsman to get up.
  • When ready, add salt to taste and 1/2 cup of anything on top, lightly mash (either carrots, or mashed beets or mashed onions and sweet potatoes) and cook.
  • To bake, use the back of a ladle to spread the batter on a well-heated tawa. Add 1-2 tbsp of oil on the edges and remove when crisp.
  • Feel free to experiment with other colors like green rice bhaji (the flavor is milder than spinach which can be bitter) or pumpkin and yellow chilies.

Finally, millets are a nutritious and tasty alternative to traditional staple foods and offer numerous benefits to people. So, if you’re looking for a healthy and delicious way to manage your diabetes and reach your weight loss goals, consider adding millet to your diet.

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