Here are 3 low carb Indian breakfast recipes.
Chilla green beans
Ingredient:
125 grams green beans
4 - 5 pieces diced paneer cheese or Indian cheese
5 grams chaat masala
30 grams of bell pepper and chopped cabbage
30 grams of chopped onion
10 grams of cashew nuts
Salt to taste
30 grams ghee
Making:
After soaking the mung beans overnight, add a little salt and grind them into a fine powder.
Next, heat a pan over medium heat and pour 1 tablespoon of ghee into the pan.
Add all the vegetables along with the cashews to the pan.
Brush with ghee and flip to cook for a few more minutes.
Serve with mint and sauce.
Mixed lentil dosa
Ingredient:
30 grams of arhar beans
30 grams green beans
30 grams yellow mung beans
30 grams split chickpeas
30 grams split black lentils
70 grams of white rice or brown rice
15 grams of jeera
3 red bell peppers
Add salt to taste
Making:
Soak the lentils in a vessel of water along with rice, whole red chillies and jeera, then cover and leave the vessel overnight. After soaking, the rice and lentils will float on the surface of the water.
The next day, simply mix all the above ingredients with a little water to form a smooth mixture with the desired consistency then add salt to taste.
Next, spread the batter thinly on the pan similar to how you would make a pancake.
You can eat crispy, paper-thin dosa with coconut gravy and sambhar.
Cauliflower paratha
Ingredient:
250 grams of cauliflower
65 grams ragi flour
30 grams flaxseed powder
8 grams turmeric powder
2.5 grams of cumin powder
Add salt to taste
A little ghee
Making:
In a large bowl, combine cauliflower, ragi flour, flaxseed flour, turmeric powder, cumin powder and salt, mix well to form a dough.
Divide the dough into small portions and shape into balls.
Use the palm of your hand to flatten each marble into a disc shape.
Heat a non-stick pan over medium heat and brush with ghee or oil.
Place the rolled dough into the pan and cook until golden brown spots appear on both sides.
Serve with yogurt or chili sauce.
