Weight loss from steamed Indian recipes (2).

Posted on 27 June 2022
By Geenaardappels.nl
Posted in Breakfast, Recipes, Rice Dishes
0

Eating these healthy steamed dishes.

Weight loss from steamed Indian recipes.

You can continue to eat these healthy steamed dishes while following your weight loss diet.

Many of us view a weight loss diet as bland, tasteless, and predominantly cooked. These concerns stem from myths that suggest that you rely entirely on raw vegetables if you want to lose weight. Or that you have to give up something tasty, especially your favorite foods such as noodles and pizza.

While it's recommended that you regulate your intake of fattening or carbohydrate-rich foods, you don't have to give up everything you love completely. With the right choices and some dietary changes, you can even continue eating lots of Indian snacks and dishes while successfully completing your weight loss journey.

Steamed dishes like dhokla and idli are some of the first names that come to mind when we aim for a guilt-free indulgence. In this four part, we add 4 other steamed dishes from India, which are healthy and delicious and might fit into your weight loss diet.

Part 2: Uppu-Urundai.

Uppu Urundai is a mildly spiced steamed rice ball, tempered with mustard seed, jeera seed, chana and urad dal and curry leaves. Also called down urundai, it is a hassle-free recipe that can be prepared in less than 30 minutes. You can enjoy uppu urundai for breakfast or as an evening snack. Click here for the recipe.

Uppu urundai is a delicious steamed South Indian dish.

All you need to remember is to use parboiled rice for the recipe and have a steamer handy. We prefer to use idli maker for this recipe.

Prep time: 15 minutes
Preparation time: 25 minutes
Difficulty: easy
Number of persons: 4
Type of dish: breakfast, snack

Necessities:

Steamer / idli maker
Kitchen mixer
Frying pan
Sieve

Ingredients:

Parboiled Rice - 1/2 cup (soaked overnight)
Chana dal - 1 teaspoon
Urad dal - 1 teaspoon
Peanuts - 1 teaspoon
Shredded coconut - half a cup
Mustard seed - half teaspoon
Jeera - half teaspoon
Whole red peppers - 2 (broken into pieces)
Hinge - half teaspoon
Curry leaves - 6-8
Salt - to taste
Sugar - to taste (optional)
Oil - 1 tablespoon

Preparation:

Pour the overnight rice through a sieve and let it dry for 10-15 minutes.
Transfer to a mixer, add salt and sugar (optional) and blend into a smooth paste.
Add some water if necessary.
Now take a pan and pour oil into it.
One by one, add hing, jeera, mustard seed, red pepper, chana and urad dal, peanuts and curry leaves.
Fry them over medium heat until the masala is well toasted.
Add the coconuts and stir fry for 2-3 minutes.
Pour the rice paste into the pan and mix everything until the water is absorbed.
Wait until it becomes a soft dough.
Make small laddoos of the dough.
Now place the laddoos in an idli maker or other plate and steam for 10-15 minutes.
Finally, serve them warm with coconut chutney and tomato-peanut chutney.

Tip: If you are short on time in the morning, prepare the batter in the evening and store in the fridge. In that case, let the rice soak for 3-4 hours before making the batter and do not add any spices (salt/sugar) to it.