I always had a thought of serving a diet friendly platter with an unique recipes for my family members and this 100 days diet recipes challenge made my dreams come true. The above pic is a complete healthy, nutritious and guilt free breakfast platter. My main theme of this platter is prove that breakfast can also be eaten as king without guilt during dieting days. There are lots more in diet recipes which can be served for breakfast but this is just a sample.
Here are the links of few recipes listed in the platter....
Brown rice Pongal - http://www.priyasmenu.com/2016/01/brown-rice-pongal-diet-friendly-recipe.html
Sprouts Adai - http://www.priyasmenu.com/2016/01/sprouts-adai-diet-friendly-recipe-56.html
Little Millet & Pumpkin Sweet pongal - http://www.priyasmenu.com/2016/01/liitle-millet-pumpkin-sweet-pongal.html
Oats & Sprouts Baked Vadai - http://www.priyasmenu.com/2016/01/oats-sprouts-baked-vadai-diet-friendly.html
Healthy Vadai Curry using baked Vadai - http://www.priyasmenu.com/2016/01/healthy-vada-curry-using-baked-masala.html
Mixed Vegetable Chutney - http://www.priyasmenu.com/2016/01/mixed-vegetable-chutney-diet-friendly.html
As I had already posted recipes of the remaining dishes, posting a healthy and nutritious idly as my 99th post.
Pumpkin and Carrot Idly is a tasty and healthy breakfast option prepared using brown rice and millet batter. I have used kudo millet / Varagu in this recipe which can also be replaced with any other millet or mixed millets. Millets are the best option to consume during diet days instead of regular rice as it is gluten free and they are the natural source of protein and iron. If you find it very difficult to consume as rice, just include millets in other ways like idly, dosa, upma, pongal etc where rice is included.
Nutritional source of millets ( image source - google ) :
Idly Batter :
1 Cup Brown Rice
1 Cup Millet ( I have used varagu / kudo millet )
1 Cup Urad dal
1 Tsp Fenugreek seeds / Methi
Salt to taste
water, as needed
For Pumpkin and Carrot Idly :
1 Cup Pumpkin, grated
1/2 Cup Carrot, grated
2 Green chillies, finely chopped
Salt to taste
2 Tsp Olive oil
1/2 Tsp Mustard seeds
1/2 Tsp Jeera / Cumin seeds
1 Tbsp Chana dal / Kadalai parupu
A pinch of Hing powder
For Idly Batter :
Wash and soak millet and brown rice together in a bowl.
Wash and soak urad dal and methi seeds together in a bowl.
Soak all the ingredients for 5 - 6 hours.
Once done, drain water from the urad dal and grind into smooth fluffy batter. ( use ice water for fluffy batter )
Transfer it to a bowl and grind millet - brown rice into smooth batter.
Mix both the batter, add salt and let it ferment over night.
Once done, mix well and measure 1 1/2 cups of batter for pumpkin & Carrot Idly.
For Pumpkin and carrot Idly :
Heat oil in a pan and add mustard seeds.
Once it starts spluttering, add jeera seeds followed by channa dal, finely chopped green chillies and a pinch of hing powder.
Add the grated pumpkin and carrot to the thalimpu.
Saute for a minute and switch off the flame.
Cool the mixture and add the measured batter along with the required amount of salt.
Mix well and keep aside.
Meanwhile, heat the idly cooker filled with water and keep ready to steam the idlis.
Grease the idly moulds and fill it with pumpkin & carrot batter.
Steam it for 10 - 15 minutes or till the idlis gets cooked.
Once done, switch off the flame and cool it for 5 minutes.
De mould the idlis using wet spoon and transfer it to a bowl.
Repeat the process for the remaining batter.
Serving Options :
Serve hot with any varieties of chutney and sambhar.
Just one more day left :) Stay tuned for an exciting recipe :)