Do you love Idli? Here are some of the amazing health benefits of this South Indian delicacy that could be a sumptuous addition to your diet.
Idli, Vada, Sambhar! Yes, we’ve all heard this call from local vendors on the weekends. But, it is one of the South Indian staples. In a diverse land like India, there is not only a rich culture and heritage, but also a wide variety of cuisines from different states of the country. Each state has its main dish and its unique way of cooking food. Idli, is one of those amazing dishes and it has some nutritional properties as well. Idli also has various health benefits.
While a staple for every South Indian household, idli has also made its way into our homes these days as a perfect breakfast option. Idli as a food is extremely versatile and healthy at the same time. It is traditionally made with a combination of rice and urad dal that is left to ferment and then steamed for a perfect light mouthfeel. Not only the texture but the complete protein coming from idlis as a result of the combination of cereals and legumes makes it the real hero.
- Weightloss: Idli is a light puffed dish that is low in calories and therefore good for weight loss. High in protein and fiber, it helps keep your stomach full for longer and reduces mid-meal cravings.
- Rich in fiber and iron: Ildis are rich in fiber content making it easy for digestion. Furthermore, because it is made from lentils, it is also rich in iron.
- Rich in protein: Bhakti Samant, Chief Dietitian, Kokilaben Dhirubhai Ambani Hospital, Mumbai shared with india.com some benefits of Idli. The first-class proteins come from animal sources and provide the body with all the essential amino acids, which leads to better absorption and assimilation. While second class proteins are those that come from plant sources and lack some amino acids. Since cereals and legumes lack certain individual amino acids, they are considered second class proteins. But when taken in combination, as in idli, all the required essential amino acids are obtained and it becomes equivalent to a first class protein.
- Leads to Better Absorption: The first-class proteins come from animal sources and provide the body with all the essential amino acids, which leads to better absorption and assimilation.
- Good for gut health: Due to the fermentation process, idli is also a good source of probiotics, so it takes good care of gut health. Probiotics are live microorganisms known to offer various health benefits ranging from improved digestive health to better absorption of micronutrients from food.
The Versatility of Making Idlis
Mr. Samant further divulged the versatile nature of idli and how we can customize it to our health and taste requirements. The versatile nature of idli allows us to make changes to its basic composition by using complex carbohydrates instead of rice like millet + dal or rawa + dal or oats + dal making it more fiber rich and complex.
Another variation that we can make to make the idlis healthier will be in terms of the proportions of each base ingredient. The standard ratio of 3 parts rice to 1 part urad dal can be modified to 1 part rice to 1 part urad dal or 2 parts urad dal to 1 part rice to increase protein and improve the carb to carb ratio. protein.
We can also add lots of vegetables to make our idlis more colorful and rich in fiber and micronutrients. Vegetables of your choice can be finely chopped or pureed and added to the batter for maximum health benefits. So the next time you have idli, be sure to make some modifications and get much more health benefits than usual.
Happy Idli day to you!
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