Choosing wisely when hunger strikes is the key to maintain a diabetic diet. Here are two easy-to-cook, low-carb snack recipes that not only diabetics but everyone would love to taste.

Sprouted Mung Bean Dhokla

four dhokla moong dal pieces with chutney=

  • 1 cup sprouted whole mung bean (ankurit moong)
  • 1/2  cup finely chopped spinach (palak)
  • 3 green chilies, roughly chopped
  • 2 tablespoon Bengal gram flour (besan)
  • 1 teaspoon fruit salt (ENO)
  • 1 teaspoon sesame seeds (til)
  • 1/2  teaspoon asafoetida (hing)
  • 3 to 4 curry leaves (kadi patta)
  • Salt to taste
  • 1 teaspoon refined oil for greasing plate
  • 1 tablespoon refined oil for tempering (tadka)

How to cook

Here's the step-wise method to cook the sprouted mung bean dhokla:

  1. Combine the sprouted mung bean, spinach, and green chilies and blend in a mixer using a little water to a smooth paste.
  2. Transfer the paste into a bowl, add the salt, Bengal gram flour along with ¼ cup water and mix well to make a batter of pouring consistency.
  3. Just before steaming, add the fruit salt and 2 teaspoons of water over the batter. When the bubbles form, mix the batter gently.
  4. Pour the batter in oil greased 175 mm. (7”) diameter plate and shake the plate clockwise to spread the batter in an even layer.
  5. Keep the plate in a steamer to steam dhoklas for 10 to 12 minutes or till they are cooked.
  6. Heat the oil in a small pan and add the sesame seeds, asafoetida, curry leaves, and green chilies and sauté on a medium flame for a few seconds. 
  7. Pour this tempering over the dhoklas and let it get settled for 5 to 10 minutes. 
  8. Cut equal pieces in the diamond shape and serve with green chutney. 

Fenugreek-Ragi Crispy Crackers

ragi crispy crackers=

  • 1/4 cup chopped fenugreek (methi) leaves
  • 1/2 cup whole wheat flour (gehun ka atta)
  • 1/4 cup ragi (nachni) flour
  • 1/4 cup blended oats
  • 2 tablespoon low-fat curds (dahi)
  • 2 teaspoon sesame seeds (til)
  • 1/2 teaspoon cumin seeds (jeera)
  • 1/2 teaspoon carom seeds (ajwain)
  • Pinch of turmeric powder (haldi)
  • 2 teaspoon oil
  • Salt to taste
  • 1/2 bowl whole wheat flour (gehun ka atta) for rolling

How to cook:

  1. Combine all the ingredients in a deep bowl, mix well and knead into a firm dough using enough water.
  2. Divide the dough into 3 equal portions.
  3. Roll each portion of the dough into a 200 mm. (8”) diameter thin circle using a little whole wheat flour for rolling.
  4. Heat a non-stick girdle (tava) and gently cook them on both sides till half done. Keep aside to cool.
  5. Prick all over the chapatti with a fork.
  6. Cut into small squares and arrange them on a greased baking tray.
  7. Bake them in a pre-heated oven at 180° C (360°F) for 20 minutes.
  8. Cool and serve. You can also store them in an air-tight container to serve later.

Try the recipes now! You will surely agree that not all low-carb, low-sugar meals have to be tasteless! Snack right to stay healthy!

For any query related to diabetes-friendly foods, you can consult a Diabetologist at

About the Author

Priya Singh

Priya Singh is a professional writer and editor with 13 years of experience in writing/editing health and lifestyle content for diverse verticals such as magazine, newspaper, and digital media.

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