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Bid adieu to bread. Kickstart your day with gluten-free dishes instead
Check out these sumptuous gluten-free breakfast recipes provided by chefs in our city. And guess what, they’re low-cal too.
It’s 8am. You’re in a hurry to reach office. You slap a few slices of bread with butter, and get going. If you’re doing this too often, here’s something you must know. Most wheat-based products, like breads and parathas, contain a protein called gluten.
It is not easily digestible by many, and some are even allergic to it. So why not go gluten-free for the most important meal of the day? City chefs share recipes for a hearty breakfast that’s also low on calories.
Chatpata Idli
Soak 2 tbsp fenugreek seeds in a cup of water until they have fluffed up. Add 1 cup of soaked urad dal to it with 1/2 cup of water and grind. Add water twice more (in quantities of half cups) at intervals of 10 minutes and continue grinding for 30 minutes. Transfer the mixture to a bowl. Now grind soaked rice in 1/2 litre of water until smooth. Mix it with ground dal and let it ferment overnight. Add salt and mix it well. Put the mixture in idli moulds and let steam for around 6 mins in an idli vessel. Let the idlis rest for 5 minutes and then spoon them out. Serve with chutney, sambhar.
Calorie count: 150
Oats and Carrot Pancakes
Grind 2 cups of oats to a flour-like consistency and keep aside in a bowl. Add 1/4 cup almond flour, 1 and a 1/2 tsp baking powder, 1/2 tsp sea salt, 1 tsp ground cinnamon and 2 tsp coconut sugar to the ground oats. Blend 1 cup each of grated carrot and soya milk with 1 ripe banana and 1 tsp vanilla extract. Once smooth, add the dry mix to the blender and blend well. Add an egg and blend again. Heat the griddle and grease it with some oil. Scoop out the batter in 1/4th portions in pancake shapes. Cook for 5 mins till bubbles appear and the edges get firm. Flip and cook for three more minutes until golden brown. You can add chocolate chips and blueberries to the mix.
Calorie count: 125
Watermelon-Feta Salad
In a bowl, mix 2 tbsp each of olive oil, organic honey with 4 tbsp fresh lemon juice with salt and pepper. Add 2 cups of scooped chilled watermelon in a separate bowl. In another bowl, add the prepared dressing and 2 cups of washed and dried arugula leaves, and toss them well. Place these leaves along with scooped watermelon, crumble 1/2 cup feta cheese on top and garnish with four tbsps amaranth seeds.
Calorie count: 180.5
Panki
Mix 2 cups of rice flour, 1/2 cup curd, salt with 3 cups of warm water to make a thick batter and let it ferment for 4 hours. Add 1 cup water, 1/4 tsp heeng, 1 tsp ground cumin seeds, 1 tsp green chilli-ginger paste, 2 tsp garlic paste, 2 tsp ghee, a pinch of turmeric and mix well. Cut banana leaves into 6x6 inch squares and put 2 tbsp batter on one half of the leaf. Spread it in a thin layer and fold the leaf. Cook on a non-stick tawa using some oil until brown spots appear on the leaves. Serve hot.
Calorie count: 200
Ragi pancakes with fruits
Mix 220g ragi atta, 85g sugar and 1/2 tsp baking powder, add 175ml milk, 4 eggs, 50g melted butter and mix well. On a flat pan, melt butter, pour the batter and layer out in round shapes. Cook till golden brown, then flip and cook the other side. In a plate, stack the pancakes by layering each with maple syrup. Top with thin slices of pear and garnish with crumbled blue cheese, caramelised walnuts, pomegranate pearls and more maple syrup.
Calorie count: 180
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