Dear Sujata, looking forward to some Sehri options that will keep me going for the 17+hour fast duration in Europe. What can you suggest? I’m thinking of
whole wheat toast
butter and Dalfour sugar free jam
alternative spread would be natural peanut butter eg smuckers for me.
I want to keep my weight in control but maintain my energy levels. Any suggestions? Thanks 🙂
Hi Shazia, Those are all good options to start the day, do try and vary the Sehri options so you don’t get bored and have variety.
E.g. on the first day can have oats with boiled eggs, the second day whole wheat toast with nut butter and scrambled eggs, and on another day you can have a smoothie made with fresh fruits, oats, nuts or seeds.
Fruits are also good to include in the morning. Stay hydrated, have water and avoid drinking too much caffeine.
I will be sharing 3 recipes a week, the first one is a healthier version of dahi vadas. Instead of frying them I have steamed and baked them.
1/2 cup urad dal
1/4 cup red lentils
1 teaspoon grated ginger
1/4 teaspoon baking soda
4 cups of yogurt
1-teaspoon cumin (freshly ground)
2 red chilies
1/2 cup, chopped coriander
3 tbsp tamarind chutney
Sea salt to taste
Soak the lentils overnight. Discard the water the lentils were soaked in and wash the lentils, then drain the water. Blend the mixed lentils in a food processor until smooth (you may need a few spoons of water if it’s too thick). Add the baking soda and ginger to this mixture.
You can either:
Steam using an idli maker. Lightly oil the idli dishes and spoon about 1 tablespoon of vada mixture in each dish. Steam the vadas for about 15 minutes.
To bake, lightly oil quiche or cup cake cases and spoon 1 tablespoon of vada mixture. Bake in a preheated 180˚C for 40 minutes.
Once the vadas are cooked let them cool. Then submerge vadas in warm water for about 6 to 8 minutes. Carefully squeeze the water out, taking care not to break the vadas.
In a large bowl mix the yogurt with the cumin, coriander, salt and chilies. Lay the vadas in a large flat bowl and pour yogurt mixture over. Garnish with coriander leaves and tamarind chutney and serve chilled. Serves 10
Hi Sujata,thanks for the recipe but I don’t have an idli maker. How can I make this without one.
Secondly. Sometimes my kids and I are too sleepy to get up at Sehri. And we sleep late anyway with the summer holidays here. I end up Giving them some dates and a butter sandwich to eat. And drink lots of water. That way they can sleep through the night. Are there any other healthier alternatives? Thank you
If you don’t have an idli maker you can use a steamer and place some small bowls on it (with the vada mixture in it).
I tried both steaming and baking as wanted to see if there was any difference in taste or texture. There was none and as baking is easier, would recommend doing that especially if you don’t have an idli maker. I used small quiche cases to bake them and you can also use cup cake cases.