Some of The Finest, Most Fulfilling and Exciting Recipes for Diabetics

Oct 14


Harshad Jethra

Harshad Jethra

  • Share this article on Facebook
  • Share this article on Twitter
  • Share this article on Linkedin

As a diabetic, one is necessarily required to keep a watch on his diet. So, one must be very aware and conscious of the foods that one chooses to include in his diet.


As a diabetic,Some of The Finest, Most Fulfilling and Exciting Recipes for Diabetics Articles one is necessarily required to keep a watch on his diet. So, one must be very aware and conscious of the foods that one chooses to include in his diet.

As a rule, it is always recommendable that if one is afflicted by diabetes, one must choose to avoid refined carbohydrates or sugar-rich foods. So you may choose to, let's say, keep in check the consumption of bread, donuts and even tetra pack juices.

On the other hand, you must try and make sure that your diet is high in protein-rich foods such as milk, raw veggies and fruits.

Now millets happen to be a food that you must definitely include in your diet if you have been afflicted by diabetes.

What Is It That Makes Millets One Of The Best Foods For Diabetics?

Millets are a natural source of protein, calcium, and magnesium. And with a high protein and fiber content, millets handle the sugar load in body more effectively.

High fiber content in millets ensures that sugar is released slowly into the bloodstream after breakdown of food. While this keeps blood sugar levels in check, this also improves insulin sensitivity. So body cells respond better to insulin so as to use the sugar released in blood.

Let's figure out the best varieties of millets for diabetics.


  1. Pearl Millet (Bajra)
  2. Finger Millet (Ragi)
  3. Sorghum (Jowar)
  4. Little Millet (Varai)
  5. Kodo Millet (Kodri)
We can now run through some of the best millets recipes for diabetics.





Pearl millet -1 cup, 
whole green gram -1 cup, 
red chillies-4, 
green chilies - 2, 
chopped onion -2-3, 
ginger - ½ inch, 
salt to taste and coriander leaves chopped - 2 Tsp

Preparation Method:

Soak pearl millet and whole green gram together for 5-6 hr and grind them to batter consistency. Ferment for 3-4 hr.

Grind red chilies, green chilies, ginger, needed salt and add to the batter along with finely chopped onions and coriander leaves.

Heat a tawa, apply oil and pour the batter and spread evenly in a circular way.

Flip the pesarattu to the other side for cooking on both sides.

Once cooked remove from tawa and serve hot with any chutney/sambar.




Little millet - 1 cup, 
carrot - 1 cup, 
tomato - 2, 
green chilli-1, 
curry leaves- 1 spring, 
ginger-1 tsp [finely chopped], 
mustard seeds-1 tsp, 
Bengal gram-1 tsp, 
urad dal-1 tsp, 
turmeric powder - ¼ tsp, 
red chilli powder - ¼ tsp, 
coriander leaves-2 tsp [chopped], 
water-1 ¾ to 2 cups, 
salt to taste and oil - 2 tsp

Preparation Method:

Wash little millet and soak for 15 min.

Heat oil in a pressure cooker, add mustard seeds and let it splutter. Then add bengal gram, urad dal sauté for some time. Now add onion, ginger, green chillis, green peas, carrot, curry leaves and saute.

Add tomato, turmeric and red chilli powder mix well till soft. Add water and salt, mix well and let it boil.

Then add little millet and mix well. Cover it and cook for 3 whistles.

Add coriander leaves and mix well. Serve hot with coconut chutney or pickle.




Kodo millet - 1 cup, 
water - 1 & 1/2 cups, 
chopped carrot, 
green peas - 1 cup, 
onion - 1, 
ginger garlic paste - 1 tsp, 
green chilli - 2, 
mint leaves - 12, 
salt - as needed; 
To temper: Ghee/ oil - 3 tsp, 
cinnamon - 1 inch piece, 
fennel seeds - 1 tsp and bay leaf - 1

Preparation Method:

Heat a small pressure cooker and sauté with oil/ ghee. Add cinnamon, fennel and bay leaf.

Stir and add onion and ginger garlic paste.

Add the chopped veggies, mint leaves and salt.

Add washed, drained millet to it, mix well and cook.

Add water, salt and bring to boil, mix well and cook for a whistle in medium or low flame.

Serve hot, garnish with coriander leaves.




Kodo millet grain - 1 cup, 
chopped onions, 
green chillies, 
grated ginger, 
mustard seeds, 
blackgram dal, 
bengal gram dal, 
curry leaves, 
water and oil - as required.

Preparation Method:

Wash kodo millet two or three times, then drain water completely and keep it aside.

Heat oil in a pressure cooker, add mustard seeds and when it splutters, add blackgram dal, chana dal, curry leaves and green chillies. Then add onions, ginger, turmeric, saute till onions turns golden brown.

Add carrots, beans and potato and saute for 2 to 3 minutes. Then add kodo millet, saute for 1 minute, till everything combines.

Then add water and salt. When water starts boiling, close the lid and cook in moderate flame for 3 whistles.

When pressure subsides, open the lid and serve hot with any type of chutney or sambar.




Saame rice - ½ cup (cooked), 
Sweet corn - ½ cup, 
Sprouted green gram - ½ cup, 
Carrot - 1 grated, 
Raw mango - grated or lemon juice of 1 lime, 
Pomegranate - 1, 
Coconut - grated (little), 
Salt - to taste, 
Sugar - ½ tsp, 
Coriander leaves - chopped 2 springs.

Seasoning: Coconut oil, mustard, hing, curry leaves and chopped green chillies.

Preparation Method:

Take 1/2 cup of saame rice and dry roast. Cook in half cup of water in a cooker (for 1 whistle).

Keep it aside to cool.

For salad: Mix everything in a bowl, make the seasoning and add it. You can either serve it as a main course or as a salad.

Check out the entire range of millets for sale, only at