How to make a HEALTHY and BALANCED MEAL for Weight Loss 🍽️

Ingredients

• 200 g Idli Batter (ready‑made, fermented)
• 50 ml Water (to adjust batter consistency if needed)
• 2 large Egg (beaten)
• 30 g Onion (finely chopped)
• 30 g Tomato (diced)
• 20 g Spinach (roughly chopped)
• 1 tsp Oil (preferably olive or mustard oil)
• 0.5 tsp Salt
• 0.25 tsp Black Pepper
• 30 g Coconut Chutney (store‑bought or homemade)
• 150 ml Buttermilk (Chaas) (plain, unsweetened)

Instructions

1. Prepare Idli Batter

   Stir the ready‑made idli batter in a mixing bowl; add a splash of water if it seems too thick and whisk until smooth.

   Time: PT2M

2. Steam Idlis

   Grease the idli molds lightly, pour batter into each cavity, and steam in the idli steamer for 10 minutes until a toothpick inserted comes out clean.

   Time: PT10M

   Temperature: 100°C

3. Prep Veggies for Omelette

   While the idlis steam, finely chop onion, dice tomato, and roughly chop spinach.

   Time: PT3M

4. Beat Eggs and Mix

   In a separate bowl, beat the two eggs, then add the chopped vegetables, salt, pepper, and a pinch of turmeric if desired. Mix gently.

   Time: PT2M

5. Cook Veg Egg Omelette

   Heat 1 tsp oil in a non‑stick skillet over medium heat (≈180°C). Pour the egg‑vegetable mixture, spread evenly, and cook 3‑4 minutes until the bottom sets. Flip carefully and cook another 2 minutes until fully set.

   Time: PT5M

   Temperature: 180°C

6. Portion Chutney

   Spoon a reduced 30 g portion of coconut chutney onto the serving plate; keep the rest for later meals.

   Time: PT1M

7. Prepare Probiotic Buttermilk

   In a small bowl, whisk 150 ml buttermilk with a pinch of salt and optional roasted cumin powder for flavor.

   Time: PT2M

8. Plate the Balanced Meal

   Arrange the steamed idlis, veg egg omelette, and chutney on a plate. Pour the seasoned buttermilk into a side glass. Serve immediately.

   Time: PT1M

Nutrition Facts

Calories

300

Protein

15 g

Carbohydrates

30 g

Fat

8 g

Fiber

5 g