low carb diet

How to make Wholesome Barnyard Vegetable Millet Idli recipe


Wholesome Barnyard Vegetable Millet Idli recipe is a wholesome recipe. It is a boon for those who are gluten allergic and heart patients. This recipe has majority of benefits. why ? because it is made by Barnyard millet. Barnyard millet also known as Sanwa rice is a wild seed, not a grain. It is a gluten free, rich in minerals and vitamins, low in carbohydrate, So this is definitely a weight loss and diabetic friendly recipe.


  • Barnyard Millet – 1 cup
  • Urad dal (white) – 1/2 cup
  • Thick Poha/flattened rice – 1/4 cup
  • All vegetables(finely chopped) – 1 cup including all (Carrots, green beans, capsicum, coriander leaves, green peas). Add as per your choice or availability.
  • Fenugreek seeds – 1/2 tbsp
  • Baking soda – 1/3 tsp (if required)
  • Black pepper and Salt to taste
  • Cooking oil for greasing.


  • Wash the Barnyard millet and urad dal thoroughly. Add fenugreek seeds, some water and soak it for about 4-5 hours.
  • Drain the water and grind all soaked material into a smooth paste by adding a little water (make sure not to add too much of water). Consistency should be thick as rice idli batter. Add salt, allow the batter to ferment overnight for 7-8 hours.

Cooking Method:-

  • In the morning, firstly soak the poha for 15 min.
  • Now finely chop all the vegetables as per your choice.
  • When the batter is nicely fermented, add all veggies and black pepper into the batter and mix well.
  • Prepare idli steamer by adding some water, allow it to boil for steaming, grease the idli trays with some cooking oil. Pour the batter into them and start steaming for about 4-5 min on a medium flame.
  • After 4-5 min check idli if it is looking fluffy, remove all idli from steamer.

Your Vegetable barnyard millet idli is ready to be served, enjoy it with sambhar and coconut/peanut/tomato chutney.


Fermentation is a healthy process. It helps in improving digestion and improving gut health by producing good bacteria like probiotics.

But If you wish to make this recipe more quickly, soak the millets, urad dal and fenugreek seeds overnight. In the morning, make a smooth paste, add 1/3 tsp of baking soda for quick fermentation.


Calories: 80kcal

Carbs: 15g

Fat: 2g

Protein: 3g

Fiber: 3g

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Mushroom fittata

Low- carb Mushroom frittata recipe with few simple ingredients

Low-carb Mushroom frittata is a very healthy and delicious recipe for brunch. This is one of the best frittata recipes in all kinds of frittatas. Also, this is a great method to eat mushrooms for people who don’t like mushrooms much. Mushroom frittata is a very flavourful and easy-to-make dish. This recipe is keto and low-carb, gluten-free, and made with very few simple ingredients. So, people on the paleo diet can also consume it without worry.

Ingredients for making a low-carb mushroom frittata recipe:

Olive oil – 2 tbsp

Button mushroom sliced – 1 cup

Large eggs – 8

Sour cream – 1/4cup

Sea salt – ¼ tsp

Black pepper – ¼ tsp

Thyme dried – ¼ tsp

Scallions green chopped – ½ cup

Grated parmesan cheese dry – ½ cup


Firstly, preheat the oven to 400 degrees F and keep a pie dish 9-inches long in the oven to heat it.

Then, heat olive oil in a pan on medium heat and add your mushrooms to it. Stir the mushrooms occasionally until turned brown and tender and all the liquid is evaporated.

After that, take a bowl, put eggs, sour cream, salt, pepper, and thyme, and whisk well.

Now, put scallions and cheese and mix them well.

Then, take out your warm pie dish and keep it on a heat-proof surface. Spray or brush some olive oil on it and transfer the mushrooms to the baking dish.

After that, pour your egg mixture on its top and mix gently.

Then, keep the baking dish in the oven again and bake the frittata until the edges turn golden and puffy for about 20-25 minutes.

Let the frittata cool for 10 minutes then, slice it into eight slices and serve.

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