Pregnancy often gifts you new taste turn-ons every day. Pickles and Ice-creams may seem like heaven on a plate when you are pregnant. But, instead of satiating your cravings with not-too-healthy snacks, try to overcome your salt craving with healthier homemade versions! Healthy snacks, typically mean, nutrient-dense foods that can satisfy the cravings while keeping you energized. Healthy snacking is important during pregnancy as it is an added source of nourishment for the baby to help fulfil additional requirements and not just pile up empty calories. Healthy snacking, in fact, will ease the pregnancy-related uneasiness like acidity, nausea, heartburn etc.
A healthy eating habit favours your baby’s good health and yours too! So, the next time when you crave for something spicy and tangy, try one of these healthy pregnancy snacks!
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1. RAJMA KABAB: (1 serving=3pcs)
Ingredients:
Bengal gram dal
Rice
Oil
Sesame seeds
Buttermilk
Mustard
Salt
Coriander & Curry leaves
Method:
Soak Bengal gram dal & rice overnight in water.
Drain off the water.
Make this mixture a fine paste using buttermilk.
Allow it to ferment for about 4-5 hours & add salt.
Make the consistency lighter adding buttermilk.
Pour this mixture on a greased plate of about half inch thickness.
Steam this in a pre-heated pressure cooker for 15-20minutes.
Prepare a seasoning of oil, mustard, sesame seeds, curry leaves
Once the dhokla cools, cut this into cubes.
Pour the seasoning on this & serve with pudina chutney.
Health Tip - Rajma:
Are more nutritious than their unfermented counterparts. Microorganisms break down complex compounds making the texture smooth and hence, enhance digestibility.
Synthesize vitamins and growth factors.
Decrease fat deposition, stimulate metabolism, normalise the stomach acidity and protect the stomach & intestine lining.
To the sprouted ragi flour mixture, add a pinch of salt, grated coconut, roasted almond/peanut powder, and grated jaggery.
Sprinkle milk to give some dampness.
Mix the whole lot, allow it to stand for 20-25 minutes.
Roll them into small lemon size balls & serve.
OR
Instead of adding fresh coconut to the ragi flour mixture, use desiccated coconut to just roll the ladoos – as a final touch.
The remaining method of preparation is the same.
Health Tip - Ragi:
Is the richest source of calcium (among plant foods) that aids in refilling the increased Calcium needs in pregnancy (ossification of baby’s bones in-utero).
Cut all the vegetables except capsicum & pressure cook/steam them.
Finely chop the capsicum.
Mash all the boiled vegetables, add chat masala, ginger powder, salt, chilli paste, chopped capsicum, coriander, curry leaves & powdered oats for binding.
Make it into cutlet shape & Tawa fry them or just bake them.
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Health Tip - Vegetables :
Are a powerhouse of different minerals and vitamins that play key roles in your baby’s growth and health
Meet your multi-vitamin needs apart from supporting healthy weight gain, controlled blood pressure, reduced risks of anaemia, relieving constipation.
Total calories: 227k.cal
4. BANANA PANCAKE: (1serving=1pancake)
Ingredients:
Banana-well ripened
Whole wheat flour
Dilute milk
Ghee
Honey / Grated jaggery
Salt-a pinch
Elachi powder.
Method:
Mash the banana to a fine paste in a processor.
Mix mashed banana, honey/grated jaggery, a pinch of salt, elachi powder to the wheat flour
Add dilute milk & mix to the consistency of dosa batter.
Smear ghee on pre-heated tava, pour this mixture & make pancakes
Cook on both sides.
Health Tip - Banana:
Is an excellent source of potassium ( for maintaining your blood pressure) and roughage for preventing constipation
This vitamin-B6 rich fruit helps in making Red Blood Corpuscles aka RBC’s & feel-good hormones (serotonin) - most vital during pregnancy.
Is a source of energy, it can help you handle hunger pangs in a jiffy!
Total calories: 324k.cal with honey and 299k.cal with jaggery
5. DHOKLA:
Ingredients:
Bengal gram dal
Rice
Oil
Sesame seeds
Buttermilk
Mustard
Salt
Coriander & Curry leaves
Method:
Soak Bengal gram dal & rice overnight in water.
Drain off the water.
Make this mixture a fine paste using buttermilk.
Allow it to ferment for about 4-5 hours & add salt.
Make the consistency lighter adding buttermilk.
Pour this mixture on a greased plate of about half inch thickness.
Steam this in a pre-heated pressure cooker for 15-20minutes.
Prepare a seasoning of oil, mustard, sesame seeds, curry leaves
Once the dhokla cools, cut this into cubes.
Pour the seasoning on this & serve with pudina chutney.
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Health Tip - Fermented foods:
Are more nutritious than their unfermented counterparts. Microorganisms break down complex compounds making the texture smooth and hence, enhance digestibility.
Synthesize vitamins and growth factors.
Decrease fat deposition, stimulate metabolism, normalise the stomach acidity and protect the stomach & intestine lining.
Total calories: 296k.cal Contributed by -Ms. Sneha Sanjay (Clinical Nutritionist, Bengaluru- Jayanagar branch)
