9 Indian breakfasts that keep your blood sugar steady
By Poonam Sharma · Dietician · Yoga Instructor · Naturopathy Practitioner
The most common blood sugar mistake is a breakfast made almost entirely of refined carbohydrates — white bread, sugary cereal, or a large plate of poha alone.
The fix is simple: every breakfast should carry protein and fibre alongside the carbohydrate.
Besan chilla with grated vegetables leads the list — chickpea flour is high in protein and naturally low on the glycemic index.
Moong dal cheela, vegetable oats upma, sprouts chaat and curd with roasted flaxseed all deliver the same slow-release energy.
Idli with sambar works well because the fermentation and the dal together lower the meal's overall glycemic load.
Paneer bhurji with one multigrain roti is an excellent high-protein option for those who prefer a savoury start.
Whatever you choose, add a source of protein, keep fruit whole rather than juiced, and finish breakfast within an hour of waking.
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