Poha or Dhokla for Breakfast: What's in Your Plate?
Poha is made from flattened rice, typically cooked with onions, mustard seeds, turmeric, curry leaves, and sometimes peanuts or potatoes. It’s quick, comforting, and rich in iron.
Dhokla, on the other hand, is made from fermented gram flour (besan) or mixed dals, steamed into a soft, spongy texture. It’s low in fat, packed with protein, and often topped with mustard seeds, curry leaves, and green chillies.
Poha vs Dhokla for Diabetes
From a diabetic perspective, Dhokla is the better option. With its low glycemic index and higher fiber, it provides steady energy without causing sharp sugar spikes. In contrast, Poha, with a moderately high GI, digests quickly, potentially raising blood sugar levels faster.
Poha vs Dhokla for Weight Loss
Looking at Poha vs Dhokla for weight loss, Dhokla again offers an advantage. Its fermentation boosts gut health, while the high protein and fiber content keeps you full longer helping prevent cravings and overeating.
Final Word
So, which is healthier, Poha or Dhokla? For most people, especially those managing weight or diabetes, Dhokla offers more long-term benefits. But both can be part of a balanced breakfast if made thoughtfully. It all depends on your health goals and how you prepare your plate.
Browse full blog-
https://www.freedomfromdiabetes.org/blog/post/poha-vs-dhokla-for-diabetics-weight-loss/4760
Contact us :-
Mob : +91-7776077760
Email-Id : info@freedomfromdiabetes.org
Also connect with us on our website , Facebook page, and youtube
