Prime 10 Indian Diabetic Recipes for Lunch and Dinner ( soups, salads and desserts included )

Most diabetics generally struggle to find the perfect recipe for their favorite foods that will help keep sugar levels in check. Here are some delicious and very healthy Indian recipes for diabetics for lunch and dinner. We have recipes for soups, salads and desserts for diabetes.

Top 10 Indian Diabetic Recipes For Lunch And Dinner:

1. Onion Methi Thalipith:

Ingredients:

Bajra flour 15 g

Whole wheat flour 15 g

Rajgira flour 15 g

Salt to taste

Fenugreek leaves 2 tablespoons

Onion (chopped) 50 g

Ginger garlic paste ¼ teaspoon

Red chilli powder ¼ teaspoon

Turmeric powder ¼ teaspoon

Cottage cheese 1 tablespoon

Oil 2 teaspoons

Method:

• Mix the flour, spices, cottage cheese, chopped onions and fenugreek leaves and make a dough out of them.
• Roll out 2 medium-sized thalipiths.
• Brush the pan with oil and roast on a non-stick pan until it turns golden brown and crispy.
• Serve hot with green chutney or cottage cheese.
• Read more about the benefits of methi seeds
• Dal Methi recipe. Very beneficial in diabetes.

2. Low Fat Tofu Veggie Shawarma:

ingredients For Shawarma:

Whole wheat flour 30 g

Salt to taste

Oil ½ teaspoon

ingredients For the filling:

Tofu 50 g

Colored peppers 100 g

Onions 25 g

Salt to taste

Chat Masala ¼ teaspoon

Green chilli – 1 No.

ingredients For the sauce:

Hung quark 50 g

Red chilli sauce ½ teaspoon

Salt to taste

Turmeric a pinch

Method:

• Take whole wheat flour, salt, and oil and make batter out of them. Cover it with a damp cloth and set it aside.
• Chop the tofu, paprika and onions and mix. Add salt, chopped green chillies, and chat masala to the mixture.
• Take the cottage cheese, salt and red chili sauce and prepare the marinade for the above mixture.
• Marinate the mixture of tofu and vegetables and set aside for half an hour.
• Fry the marinated mixture in a non-stick pan until the water burns and the mixture stays dry.
• Heat the tawa and make a tortilla out of it and fry one side properly.
• Pour and spread the mixture on the toasted side of the tortilla. Roll the tortilla and roast it on a tawa until golden brown.
• Cut the doner kebab in two pieces and serve hot with green chutney.
• Tofu can be replaced with chicken, mushrooms, or paneer.

3. Barley and red bean salad

Ingredients:

Barley (soaked and cooked) ¼ cup g

Rajma (soaked and cooked) ¼ cup

Cherry tomatoes 50 g

Broccoli (parboiled) 50 g

Lettuce 4 – 5 leaves

Onions 25 g

Olive oil 10 g

Mixed herbs ¼ teaspoon

Salt to taste

Method:

• Soak barley red and beans or rajma overnight and cook them under pressure. Add a little salt while cooking.
• Cut the broccoli and cook.
• Chop the onions and lettuce. Cut the cherry tomatoes in two.
• Mix all the ingredients and toss it thoroughly.
• Mix and mix olive oil, herbs and salt.
• Garnish the salad with coriander and serve.

4. French onion soup

Ingredients:

Onion (chopped) 100 g

Garlic (chopped) 2 – 3 pods

Salt to taste

Olive oil 1 teaspoon

Celery (chopped) 1 tablespoon

Water to get the consistency you want

Method:

• Chop the onions and sauté them in a non-stick pan until the onions caramelize.
• After cooling, mix the onions in a blender and set aside.
• Take a saucepan and sauté the chopped garlic until it turns golden brown.
• Add onion paste and stir continuously for a minute.
• Add salt and water as needed.
• Let the soup simmer for 5 minutes and add celery leaves to the soup before serving.
• Serve the soup hot

7 Day Indian Diet Plan For Diabetics:

Don't forget to subscribe to our Youtube channel for more videos. Before we move on to our top 10 Indian diabetic lunch and dinner recipes, here are some more diabetic diet plans that can help you.

5. Quinoa Apple Phirni:

ingredient

Quinoa 2 tablespoons

Milk 250 ml

Apple (steamed and chopped) 2 tablespoons

Artificial sweetener (optional) 1 teaspoon

Almonds (chopped) 1 tablespoon

Kesar 1 – 2 strands

Elaichi powder 1 pinch

Nutmeg powder 1 pinch

Method:

• Boil the quinoa in an open vessel and strain the water.
• Add milk to quinoa and cook the milk until it is cut in half.
• Continue stirring the mixture continuously.
• Once the mixture is cut in half, add the steamed apple, almonds, elaichi, and nutmeg powder and mix well.
• If needed, add strands of kesar and artificial sweetener.
• Cook the phirni for a minute and serve the phirni hot.

6. Poha Dhokla:

Ingredients:

Poha (red or brown rice) 1 cup

Quark ½ cup

Peanuts 1 tablespoon

Curry leaves 6-10 leaves

Mustard seeds ½ teaspoon

Chilli flakes ½ teaspoon

Oil 1 teaspoon

Salt to taste

Method:

• Roast the poha and peanut separately and set aside.
• Take a mixing bowl and mix the poha, cottage cheese, salt and peanut together. Add water until you get a thick pouring consistency.
• Grease a baking sheet or steel plate and pour the mixture into the plate.
• Take a steamer and boil the water. Once the water has boiled, hold the plate with the mixture in the steamer and let it steam for 15 minutes.
• Once the dhoklas is made, take the bowl out of the steamer and cut it into pieces.
• Heat the oil in a pan and add the mustard seeds, curry leaves and chilli flakes.
• Pour the curry leaves and mustard onto the dhoklas and serve hot with green chutney.

7. Chicken / paneer flaxseed paratha

ingredients For the dough:

Multigrain flour 30 g

Butter 1 teaspoon

Salt to taste

Oil ½ teaspoon

ingredients For the filling:

Chicken or paneer 50 g

Flax seeds (roasted) 1 teaspoon

Salt to taste

Ginger and garlic paste ½ teaspoon

Green chillies chopped 1 No.

Garam masala ¼ teaspoon

Method:

• Make a semi-soft dough with its ingredients.
• For stuffing, cook and rub the chicken or if you are using paneer, just rub the paneer.
• Take a mixing bowl and prepare the filling. Mix together the chicken / paneer, roasted flaxseed, salt, ginger-garlic paste, green chillies, and garam masala.
• Make a roti out of the dough and place the filling in the middle.
• Wrap the filling and roll the dough into a paratha
• Roast the paratha until golden brown on both sides and apply butter on top.
• Serve hot parathas with cottage cheese or green chutney.

8. Green Chia Smoothie:

Ingredients:

Lettuce ¼ cup

Dudhi ¼ cup

Cucumber ½ No.

Baby spinach 6-10 leaves

Celery (chopped) 1 tablespoon

Pink salt ¼ teaspoon

Ginger 1 inch piece

Cinnamon powder a pinch

Soaked chia seeds 1 tablespoon

Method:

• Mix all ingredients in a smoothie blender or blender.
• Put the chia seeds and celery in a glass and pour the smoothie into the glass.
• Serve chilled.

9. Veggie Waterchestnut Appam

ingredients

Water chestnut flour 100 g

Cottage cheese 2 tablespoons

Garlic (chopped) 1 – 2 cloves

Salt to taste

Coriander leaves (chopped) 1 tablespoon

Capsicum 50 g

Onion 50 g

Tomatoes 50 g

Chopped green chilies 1 No.

Oil for greasing

Method:

• Mix all ingredients and set aside for half an hour.
• Heat the pan and grease with oil.
• Pour 1 tablespoon of the mixture into each compartment of the appampfanne.
• Fry the appam on both sides until it turns golden brown.
• Serve hot with tomatoes or green chutney.

10. Nachni / Ragi Spring Dosa

ingredients For the filling:

Colored paprika (chopped) 100 g

Zucchini grated 50 g

Oregano ¼ teaspoon

Salt to taste

Garlic (grated) 2 – 3 pods

Celery (chopped) 1 tablespoon

Ginger (grated) ½ teaspoon

Onion greens (chopped) 50 g

Oil 15 g

Parsley 1 tablespoon

For Dosa:

Nachni flour ½ cup

Rawa 2 teaspoons

Salt to taste

Buttermilk As needed

Method:

For the filling:

• Heat the oil in the pan and fry the chopped garlic and ginger.
• Add the chopped peppers, zucchini and onion greens and sauté for a minute.
• Add oregano, salt and celery and cook until the vegetables are just cooked.
• Garnish with parsley and set aside.

For Dosa:

• Take post-ni flour and rawa and add buttermilk to get the consistency you want in the batter.
• Add salt and mix well and let rest for half an hour

Assemble:

• Heat the dosa pan and make a large Nachni Dosa.
• Spread the vegetable mixture over the dosa and let it roast until crispy.
• Roll the dosa and keep it on the plate.
• Now cut the dosas into 4 – 5 pieces and serve hot with hot sambar or rasam.

EndNote:

Hope these top 10 Indian diabetic recipes for lunch and dinner. Soups, salads and desserts will help you plan your day in advance. We have some more amazing recipes for diabetes, check them out.