Barley Khichdi Recipe | Barley Recipes for Diabetics | How to make Barley Khichdi
Khichdi is a dish prepared from rice and lentils. In many states in India, it is the first food that babies are given to eat. In Tamilnadu, it is called Pongal while Kannadiga call it Huggi. One can also say khichdi is a salty porridge.
If you have diabetes, it is always better to reduce the consumption of wheat and rice or to say refined grains.
Can we do anything when it comes to Khichdi?
Can we replace rice?
The answer is a big YES. What could be the option? any guess?
Is barley better than rice?
Barley is richer in proteins, fibers, B complex vitamins, potassium, magnesium, and iron. Plus it has low glycemic index than rice. All in all, barley's nutritional profile is better compared to rice.
Can diabetic patients eat barley?
Is barley good for diabetes?
The whole-grain barley contains very high dietary fiber. This fiber slows down digestion. Barley's high level of magnesium makes it an incredibly beneficial food for diabetics. It is also good for those with a high risk of developing diabetes.
There are several recipes with barley. One of the best recipes with barley can be a khichdi. Let's learn how to make Barley Khichdi Recipe in FFD style.
Barley khichdi is a classic option to normal khichdi. It is diabetes-friendly with all the goodness of barley and gives a feeling of satiety.
|Total cooking time||40-45 mins|
Here is the Step by Step Preparation of Barley Khichdi
- Barley grain - 1 cup (Preferably Pearl barley)
- Cumin seeds (Jeera) - 1 tsp
- Chilli powder - 1 tsp
- Coarsely ground groundnut powder - 3-4 tsp
- Cooking oil - 1/2 tsp
- Finely chopped coriander leaves
- Black salt
- Wash properly and soak 1 cup of barley grain overnight.
- The next morning, strain the water and wash the grain thoroughly again.
- Pressure cook the grain by adding little water (the water level one-fourth inch above the grain.)
- Anything more than that can make the khichadi soggy.
- Allow it to cook for 3 whistles.
- Allow the cooked barley to cool down a bit and then transfer it to a wider vessel.
- Add chili powder, groundnut powder, and salt.
- Mix thoroughly.
- Add oil to the kadhai placed on the gas stove and allow it to heat up.
- Add cumin seeds and allow them to splutter.
- Add the barley, and mix it all for about 3 minutes.
- Add a few drops of water and mix again.
- Cook the grain on steam by covering the kadhai.
- Keep mixing the grain.
- Repeat this process two to three times.
- Add chopped coriander leaves and mix gently.
- Cook for another 2 minutes and take it off the gas stove. (Continous cooking makes the grains become hard and defeats the purpose of having soft khichadi.)
Serve this khichadi while hot. However, the khichadi can be re-heated by placing it in the pressure cooker. Avoid re-heating in a wok as the grains harden up.
While consuming it as a snack, have it in proportion.
You can prepare barley khichadi vadas (made a little flatter to cook well) - either in an air fryer at 180 degrees for 15 minutes) or placing them on the griddle in a spoonful of cooking oil. This is an excellent and healthy substitute for all the sabudana khichadi lovers.
Diabetics, definitely add Barley Khichdi to your food list. Visit our recipe section to learn more about such diabetes-friendly recipes.
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Looking for other healthy Diabetes-friendly Recipes? Try these: