Top News

During the monsoon season, the digestive system of the body becomes weak and due to moisture and humidity, the food deteriorates quickly, which increases the diseases to the stomach. Therefore, it is necessary to take special care in eating and drinking in this season. Especially the most common item of everyday bread should be selected. According to the dietician, light and quick digested flour rotis are better in the monsoon.

Diet experts suggest that in this season, loaves made of heavy grains like millet, maize and ragi should be avoided as they are digested late and can cause problems like gas, indigestion. Instead, the use of wheat, tide and gram flour is beneficial. Wheat flour is lighter, tide contains fiber and minerals, while gram flour is rich in protein which helps in increasing immunity.

Eat these 3 types of rotis in monsoon

Dietician advises that it is better to make bread by mixing oats powder, flaxseed powder or Satu in wheat flour. This makes the bread delicious and becomes even more nutritious. Also, bread should be eaten by making fresh in monsoon and avoiding the bread kept for a long time. Putting a little desi ghee in food improves digestion and also increases the taste.

Apart from bread with wheat, tide and gram flour, many healthy and tasty dishes can be made, which improve digestion during the monsoon season. As:

• Wheat pudding – Make wheat flour in ghee with jaggery and dry fruits. It gives energy and prevents cold and cough.
• Jowar Chila – Mix curd, spices and chopped vegetables in tide flour and make it like pancake on the pan, which is rich in fiber and iron.
• Dhokla of gram flour – gram flour, curd, lemon and ino are steam, which is light and digestible breakfast.
• Litti of wheat – Fill in it, it is served or served with chokha.
• Gram cheela – Onion, chili and coriander are added to the gram flour and it is baked on the pan, which is a snack rich in protein.
• Sattu’s syrup – In heat and humidity, the stomach is a light drink.
• The upma or khichdi of the tide is made with tidal and lentils, which is digestive and healthy.

Thus, the selection of the right flour in the monsoon and the properly cooked food not only improves digestion, but also strengthens immunity.