50 Indian Diabetes Breakfasts

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50 Indian Diabetes Breakfasts

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If you have diabetes, your body cannot make or properly use insulin. This leads to high

blood glucose levels. Healthy eating helps keep your blood sugar in your target range.

It is a critical part of managing your diabetes, because controlling your blood sugar can

prevent the complications of diabetes.

Healthy diabetic eating includes

 Limiting foods that are high in sugar

 Eating smaller portions, spread out over the day

 Being careful about when and how many carbohydrates you eat

 Eating a variety of whole-grain foods, fruits and vegetables every day

 Eating less fat

 Limiting your use of alcohol

 Using less salt

Now that you know the basics of a solid diabetes diet, it’s time to get creative. Here are

50 mouthwatering breakfast options that will keep your blood sugar stable, exclusively

based on Indian cuisine


50 Indian Diabetes Breakfasts

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It is an easy to make dish that is both delicious and nutritious, for

individuals with diabetes. We can add low starch vegetables in the recipe to

increase its �ber content, which in turn lowers its glycemic load.

 1 cup of red poha,

 Vegetables such as 5-6 �nely chopped beans, 1 small carrot, 1 small cabbage, 1 red

or yellow capsicum

 ½ green chili

 1 tablespoon mustard seeds

 5 tablespoon of olive oil

 1 tablespoon of fennel seeds

 ½ tablespoon cumin seeds

 ½ tablespoon chana dal

 ½ table spoon urad dal


1. Heat olive oil in a pan with a thick base.

2. Spatter mustard seeds, then add urad dal and chana dal, �urry.

3. Add a pinch of asafoetida.

4. When dal turns into a brown color, add �nely chopped red capsicum. Let them

cook for 2 minutes

5. Add chopped beans, cabbage, carrots.

6. Cook for 3 minutes and then pour some water. Boil the water until vegetables

become tender.

7. Add spices and salt according to taste.

8. Lastly, add red poha and cook it for 2 minutes.

9. Add fresh coriander and lemon juice for garnish and serve it with chutney.



50 Indian Diabetes Breakfasts

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1. It has a high Fiber content which encourages the slow release of glucose in

bloodstreams. This will prevent the sudden spikes in blood glucose levels.

2. A great Probiotic- Poha has undergone fermentation, during its production, and

hence retains the microbial �ora from the partially digested carbs and proteins,

which is healthy for the gut.

3. Easily Digestible- Poha will never leads to bloating and also will keep the person

full for longer period.

4. Poha is an excellent source of Iron, which prevents anemia and fatigue

50 Indian Diabetes Breakfasts

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This Punjabi gobi paratha is full of delightful taste and the �lling of

cauli�ower in the whole wheat �our, with crunchy spices like green chili and

onions, makes it a delicious dish.

Green chilies increase the crunchy �avor of the paratha, and the coriander

add the freshness.


Gobi ka Paratha

50 Indian Diabetes Breakfasts

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 1 ½ cups of wheat �our

 1 teaspoon oil

 salt according to taste.

For Stuf�ng:

 1 ½ cups grated cauli�ower

 2 teaspoons of oil

 2 teaspoons of cumin seeds

 ½ cup �nely chopped onions

 1 teaspoon of green chilies

 Salt to taste

 1/4 cup coriander

 Pure ghee for cooking.


1. To cook gobi paratha, make a semi-stiff dough. For stuf�ng, heat the pure ghee

in a pan and add cumin seeds, onions, and green chilies, cauli�ower.

2. Furthermore, add a little bit of water for cooking all the ingredients.

3. Then add coriander for freshness.

4. Mix well and the stuf�ng is ready to use.

5. Divide the dough into equal portions, then roll the portion into a roti. Place the

small amount of stuf�ng in the center and pull all the sides and combine them.

6. Flatten it and make a paratha. Cook it well from both sides on tawa until it turns

into golden brown color with the ghee for crispness.

1. It is rich in �ber which reduce cholesterol levels.

2. It retains Vitamin B1, which �ghts against free radicals that harm the body, and

prevent cancer

3. It retains phosphorus which improves bone health.

For Dough:

50 Indian Diabetes Breakfasts

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This dish has a unique �avor and texture due to the blend of potatoes and


Cheelas/ Chillas are thin and we can make this dish using different



50 Indian Diabetes Breakfasts

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 ½ cup of moong dal(green/yellow)

 ½ tbsp chopped green chilies

 a pinch of hing

 salt according to taste

 ½ teaspoon peanut oil

 2 cup boil potatoes

 ¾ cups green peas

 1 tbsp oil

 1 teaspoon cumin seeds

 ½ tbsp amchur

 green chutney


1. Grind moong dal and green chilies together with about 1 cup of water.

2. Transfer the grinded mixture in a bowl, add a pinch of hing and salt according to

taste. Mix them well.

3. Heat the oil in a non-stick pan, add some cumin seeds and sauté on medium heat

for 25-30 seconds.

4. Add the other remaining ingredients and mash them for 2 minutes and make a

�ne batter.

5. Divide the mashed stuf�ng into equal portions.

6. Heat the non-stick tawa and grease it with oil, pour some batter and spread it.

7. Cook the cheela with oil until it gets a golden-brown color from both the


8. Then fold the cheela in a semilunar shape.

9. Repeat all the steps to use the leftover batter.

10. Serve the cheela with the chutney of your choice.

11. You can �ll the cheela with protein rich stuf�ngs like crumbled paneer.



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We make these delicious pancakes using chana dal, which is full of protein

and vegetables, full of vitamins.

1. It contains folic acid which helps our body to create new cells.

2. It also helps in weight loss and produces insoluble �ber to relieve gastric


3. It also decreases cholesterol levels.

4. It retains phosphorus which makes our bones strong.

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 ½ cup of chana dal soaked for about 5 hours

 ½ cup methi leaves

 ½ cup grated carrot

 ½ cup spinach

 4-5 curry leaves

 1 tablespoon green chilies

 1 tsp oil

 ½ teaspoon peanut oil


1. Blend the chana dal in a �ne paste using ¼ cup of water.

2. Add all the ingredients and basic spices with salt to taste and mix them well and

make a consistent batter.

3. Heat a tawa grease it with ¼ tsp of oil and spread some batter and make a


4. Cook it on low �ame till it turns into golden brown color from both surfaces.

5. Repeat all the steps to make chana dal pancakes with the rest of the batter.

6. Serve it instantly with green chutney.


1. This dish is good for people with diabetes and cardiovascular disease because it

contains potassium and thus lowers blood pressure.

2. It contains a great amount of iron and insoluble �ber.

3. It helps in weight management

4. It produces antioxidants that will heal the mouth ulcers, which are common in


Chana dal is a healthy pulse for people with diabetes because it has a low

value of the glycemic index, which results only in a slow rise in blood glucose



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