Kuzhi Paniyaram is a popular South Indian dish made from fermented batter and is high in carbohydrates. Consumption of this dish may cause a spike in blood glucose levels, particularly when paired with high glycemic index chutneys or sambar, which can have an impact on glucose metabolism. To improve its impact on glucose metabolism, it is recommended to make some modifications to the ingredients and pairing options.
Optimizing Kuzhi Paniyaram for Better Glucose Metabolism
• Using a mixed dal batter with added psyllium husk can slow down the release of glucose in the bloodstream.
• Adding psyllium husk to the original batter recipe can also help in reducing the glycemic load.
• Portion control is crucial (30-50 gms) and pairing Kuzhi Paniyaram with a protein-rich curry can help balance the glucose response.
Kuzhi Paniyaram, a traditional South Indian dish, is typically made from rice and black lentil batter, which has a high glycemic index. This can lead to a rapid rise in blood sugar levels. However, adding psyllium husk to the batter or pairing it with a protein-rich curry can help slow down glucose release and prevent glucose fluctuations. These strategies can be useful in managing blood sugar levels and reducing the risk of metabolic disorders such as diabetes.
