Why Kuttu is Consumed in Navratra, Its Benefits

Why Kuttu is Consumed in Navratra, Its Benefits

Buckwheat (kuttu) has been used in Ayurveda for centuries. It’s a high-protein grain that is gluten-free and contains no wheat or corn. Buckwheat is an excellent source of iron, calcium, potassium, and fiber. In addition to these nutritional benefits, buckwheat can be used to treat various health conditions like diabetes and hypertension. It’s also beneficial for weight loss because it helps suppress appetite by supplying energy when needed (i.e., during exercise).

Kuttu is rich in fibre.

Buckwheat is rich in fibers. Fiber helps in digestion as it increases the speed of digestion and makes you feel full longer. It keeps your tummy nice and flat by keeping you feeling fuller for longer, which means you’ll eat less throughout the day (or at least not be hungry as often).

Fibre also has so many other health benefits!

Kuttu is a rich source of potassium, which lowers blood pressure.

Kuttu is rich in potassium, which is an important mineral and electrolyte. It helps to regulate blood pressure, maintain normal muscle and nerve function, and maintain normal blood glucose levels.

Many people with high blood pressure are deficient in potassium. The recommended daily amount of potassium for adults is 4,700 mg per day; however, it’s possible to consume too much potassium (5 g) if you take supplements without consulting your doctor first — especially if you have kidney disease or diabetes.

Gluten-free flour helps prevent inflammation and various forms of arthritis.

Buckwheat is gluten-free, which makes it a great alternative for those who have celiac disease or other forms of wheat sensitivities. In addition, the flour is rich in fiber and protein, which help prevent inflammation and various forms of arthritis.

The benefits of buckwheat are not limited to its ability to support the digestive system. However, this flour also has antioxidant properties that can help fight free radicals in the body.

It’s an excellent choice for people with diabetes too!

Kuttu is an excellent choice for people with diabetes too!

Buckwheat is a good source of protein and has a low glycemic index (GI), which means that it doesn’t impact blood sugar levels as much. It also contains other nutrients like magnesium, zinc, folate, and manganese. In addition, Kuttu provides complex carbohydrates that are rich in fiber. This makes it ideal for people with diabetes who need to maintain their blood sugar levels.

Buckwheat is a good source of protein too.

Buckwheat is a good source of protein too. The nutritional content of buckwheat flour is almost similar to that of other grains such as wheat and corn.

Kuttu can be consumed in many ways, including delicious dosa, cutlets, and parantha.

The kuttu can be consumed as a dosa, cutlet, or parantha.

  • Dosa is popular breakfast food in the South Indian states and Tamil Nadu. It is made with fermented rice and lentil batter spread out on a large skillet, then cooked on both sides till crisp.
  • Cutlets are savory snacks made with different kinds of meat, fish, or vegetables dipped in batter & deep fried until golden brown. These are generally served hot as an entree or snack any time of the day (especially during Navratra).
  • Parathas/rotis/chapatis are flatbreads prepared using wheat flour (also called chapati atta) that can be stuffed with all kinds of fillings depending on one’s liking, like potatoes or paneer, for example!


So, here’s to a happy, healthy, and delicious Navratra!

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Dibba Rotti

Dibba rotti is a delicacy from Andhra cuisine. It is a thick, crispy crust dosa made with rice rava, urad dal and other spices.
Ingredients required
Urad dal – ½ cup (husked & split black gram)
Rice rava or idli rava – ¾ cup
Salt as required
Water as required (for soaking and grinding)
Cumin seeds – 1 tsp
Oil for cooking

How to make Dibba roti:
1. Wash and soak urad dal and rice rave separately for 4 hours.
2. In a grinding jar, add soaked dal and water (as required) and grind it into a smooth batter.
3. Squeeze out the excess water from the soaked rice rava and add it to the urad dal batter.
4. Add cumin seeds and salt, as required and combine everything well.
5. The batter consistency should be like idli batter.
6. Take a heavy and thick-bottomed pan or Kadai and add 2 tablespoons of oil.
7. Once the oil becomes hot, reduce the flame to its lowest, and pour 3 ladles of the batter.
8. Gently spread and even out the batter from the top with the back of a spoon.
9. Cover the layer of Dibba rotti. Cook on a low flame.
10. Flip and cook on both sides till it is crisp and golden.
11. While cooking the second side, do not cover and cook.
12. In a similar way make Dibba rotti from the remaining batter.
13. Cut it into small pieces and serve with onion, ginger, or coconut chutney.