Breakfast options for diabetics to prevent blood sugar spike

Struggling with diabetes and constantly worried about blood sugar spikes after every meal? Worry no more, as here are some tasty, filling, nutritious and diabetic-friendly recipes that are perfect for breakfast. These recipes are easy to make, which makes them perfect for busy mornings as well. From cheela and idlis to porridge and dosa, these diverse recipes will keep boredom out of the box as well. All these recipes are specifically curated for those dealing with diabetes, prevent blood sugar spikes after eating and are perfectly safe to have. (Images courtesy: iStock)

Also Read: Delicious food that diabetic people can easily consume

Finely chop 1 onion, 1 tomato, 1 capsicum, 1 green chilli and some coriander leaves. Add them to a bowl.

Now add 1 cup of jowar flour to the bowl along with salt as per taste, ¼ tsp black pepper powder, ¼ tsp turmeric powder, ¼ tsp coriander powder and 14 tsp garam masala.

Add about 1 cup of water and give a good mix. If the batter seems a bit thick, add ¼ cup of water more.

Your final batter should be neither too thick nor too thin.

Now grease a non-stick tawa with some oil and pour 2 ladles of batter on it. Spread in circular motions to make a cheela.

Cook from both sides until golden brown in colour and serve with some green mint chutney.

Soak 1 cup of sama rice overnight.

The next morning, wash it 2-3 times and add them to a blender jar.

Now peel 2 cucumbers and grate them. Squeeze out all the juice and add this juice to the blender jar. Keep grated cucumber pulp for later usage.

Now add 1-inch ginger, 1 green chilli, ½ tsp cumin seeds, 2 tbsp coconut powder and 2 tbsp coriander leaves to the blender.

Blend well to form a thick paste. Take out the batter in a bowl.

Add grated cucumber along with salt as per taste.

Now pour this batter in greased idli moulds and steam them for about 12 minutes.

Once cooked, your idlis are ready to be served.

In a blender jar, add ½ banana, ½ cup pineapple chunks and ½ cup curd.

Now add ¼ cup water and blend well to form a smoothie.

You can add sugar-free sweetner or stevia to sweeten it up.

1 tbsp soaked chia seeds can also be added to give texture.

Serve chilled.

Wash 1 cup of steel cut oats and add them to a cooker. Add about 2 cups of water and pressure cook for 3-4 whistles or until cooked completely. If any water is left, cook them on high heat for a few minutes.

Now heat 1 tbsp oil in a pan. Add one pinch hing, ½ tsp cumin seeds, ½ tsp mustard seeds, 1 dry red chilli and 1 stalk of curry leaves. Let them splutter for a minute.

Now add 1 chopped onion and saute until golden in colour.

Add 1 chopped carrot, ¼ cup peas and 1 diced capsicum.

Sprinkle salt as per taste along with ½ tsp coriander powder, ¼ tsp black pepper powder adn ¼ tsp garam masala powder.

Cook the veggies for about 5 minutes.

Now add the cooked oats to the pan and mix well.

Cook for last two minutes and switch off the flame.

Your diabetic-friendly oats are ready to be served.

Soak 1 cup of whole green moong dal overnight.

Drain the water and add the moong dal to a blender.

Add 1-inch ginger, 1 green chilli, ½ tsp cumin seeds and salt as per taste.

Add water in batches and blend to form a batter of medium consistency.

Now grease a non-stick tawa with oil, pour 2 ladles of batter on it and spread in circular motions.

Cook from both sides until golden brown in colour and serve.

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