Today, pizzas are easily available at every restaurant and of course with any number of variations. Here's one variation specially created for diabetics to indulge in. . . Once in a while. The pizza base in this recipe is made using whole wheat flour (and not refined flour (maida) which has a high glycemic index and raises the blood sugar levels rapidly). I have used a creamy mixture of mustard flavoured low fat cream cheese instead of cheese. This miracle spread not only melts well but also tastes good, of course, not like real cheese, but a good guilt free substitute. You can use any other vegetable toppings that you like instead of the one used in this recipe.
Next to idli and dosa, one can confidently say that Pongal is the next most popular South Indian breakfast. It is a tasty and filling dish with a rustic flavour marked by cumin seeds and ginger.
Although it is traditionally made with white rice and moong dal, nowadays people are aware of the benefits of other grains and are making variants of Pongal with millets or brown rice.
In this sumptuous and tasty recipe, we have made the Pongal with brown rice and moong dal as brown rice has less sodium than white polished rice. We have also reduced the amount of salt used in the recipe to keep your blood pressure under control.
Healthy though this tasty Brown Rice and Moong Dal Pongal is, we suggest you have it only in limited quantities, without getting carried away.