Daily Calories:
Instructions: Select ONE option per meal. Emphasize whole grains, legumes, and sprouts. Plant sterols and high soluble fiber are key to lipid management. Eliminate refined carbs.
| Hydration: Drink 3–5 litres of water. Proper hydration is critical when consuming high fiber.
| Fats: Restrict saturated fats entirely. Utilize unrefined cold-pressed oils (Mustard/Olive) strictly within the prescribed limits.
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Meal 1 — Breakfast
7:00 – 9:00 AM
| # | Meal Option & Ingredients | Quantity | Macros & Calories |
|---|---|---|---|
| A | Ragi Idli with Tomato–Shallot RasamFermented Base Finger-millet and urad batter fermented overnight and steamed, served with a thin pepper rasam built on tomato and small shallots. Fermentation lowers phytate and raises B-vitamin availability; the rasam carries flavour through pepper and tamarind rather than salt. |
3 Ragi Idli 1 bowl Rasam 4 Ragi Idli 1 bowl Rasam 1 glass Buttermilk 5 Ragi Idli 1 bowl Rasam 1 glass Buttermilk 1 Banana |
~375 kcal~505 kcal~630 kcal
P: 24g32g40g
| Fiber: 52g69g86g
| F: 8g11g14g
|
| B | Millet Pesarattu with Ginger–Curry Leaf PodiOil-Free Griddle Whole green gram ground with a portion of foxtail millet and spread thin on a non-stick griddle without oil, dusted with a dry podi of ginger, curry leaf and roasted gram. Whole moong retains its seed-coat fibre, which the dehusked dal in a standard dosa loses. |
2 Pesarattu 2 tsp Podi 3 Pesarattu 3 tsp Podi 1 bowl Sambar 4 Pesarattu 3 tsp Podi 1 bowl Sambar 1 Orange |
~380 kcal~495 kcal~625 kcal
P: 21g28g35g
| Fiber: 56g73g92g
| F: 8g10g13g
|
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Meal 2 — Lunch
12:30 – 2:00 PM
| # | Meal Option & Ingredients | Quantity | Macros & Calories |
|---|---|---|---|
| A | Little Millet Bisi Bele with Toor Dal & Ash GourdAsh Gourd Diuretic Little millet replaces rice in a lightened bisi bele bath, cooked with pigeon pea, ash gourd and beans, and finished without the customary ghee pour. Ash gourd is high in water and potassium and has a long-standing use as a gentle diuretic in fluid-retaining patients. |
1 cup Bisi Bele ½ cup Ash Gourd 1 bowl Salad 1.5 cups Bisi Bele ¾ cup Ash Gourd 1 bowl Salad 2 cups Bisi Bele 1 cup Ash Gourd 1 bowl Salad 1 tsp Sesame Oil |
~480 kcal~640 kcal~800 kcal
P: 27g36g45g
| Fiber: 66g88g110g
| F: 12g16g20g
|
| B | Ulundhu Kanji with Ash Gourd PoriyalOvernight Soluble Fibre Black gram and red rice slow-simmered into a savoury kanji with garlic and pepper, served with dry ash gourd poriyal. The gruel form keeps the sodium low while the black gram supplies protein and soluble fibre. |
1.5 cups Ulundhu Kanji 1 cup Poriyal 2 cups Ulundhu Kanji 1.5 cups Poriyal 2.5 cups Ulundhu Kanji 2 cups Poriyal 1 tsp Sesame Oil |
~480 kcal~640 kcal~800 kcal
P: 31g41g51g
| Fiber: 64g85g106g
| F: 11g15g19g
|
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Meal 3 — Evening Snack
4:30 – 5:30 PM
| # | Meal Option & Ingredients | Quantity | Macros & Calories |
|---|---|---|---|
| A | Steamed Kuzhi Paniyaram with Coriander ThogayalZero Added Fat Leftover idli batter steamed in a paniyaram pan without oil in the wells, served with a coriander thogayal ground without coconut. This converts a normally shallow-fried evening snack into a zero-added-fat item while keeping its familiar form. |
5 Paniyaram 2 tbsp Thogayal 7 Paniyaram 3 tbsp Thogayal 1 cup Filter Kaapi (no sugar) 9 Paniyaram 3 tbsp Thogayal 1 Guava |
~225 kcal~295 kcal~365 kcal
P: 10g13g16g
| Fiber: 30g40g50g
| F: 7g9g11g
|
| B | Nannari Sarbath with Roasted Bengal Gram & Curry LeafCooling Diuretic Unsweetened sarsaparilla root infusion with lime and a pinch of cardamom, taken with roasted Bengal gram tossed in crisped curry leaf. Nannari root is used traditionally as a cooling diuretic; the gram supplies protein without the salt of packaged mixtures. |
1 glass Nannari Sarbath 25g Roasted Gram 1 glass Nannari Sarbath 35g Roasted Gram 1 Apple 1 glass Nannari Sarbath 45g Roasted Gram 1 Apple |
~225 kcal~295 kcal~370 kcal
P: 14g19g24g
| Fiber: 26g35g44g
| F: 7g9g11g
|
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Meal 4 — Dinner
7:30 – 9:00 PM
| # | Meal Option & Ingredients | Quantity | Macros & Calories |
|---|---|---|---|
| A | Keerai Masiyal with Sorghum Kali & SundakkaiIron & Folate Dense Amaranth greens mashed with garlic and cumin, served with a stiff sorghum kali and sun-dried turkey berry roasted dry. The greens carry non-haem iron and folate, and folate status is directly relevant to homocysteine-mediated vascular risk. |
1 cup Keerai Masiyal 1 portion Sorghum Kali 2 tbsp Sundakkai 1.5 cups Keerai Masiyal 1.5 portions Kali 3 tbsp Sundakkai 2 cups Keerai Masiyal 2 portions Kali 3 tbsp Sundakkai 1 tsp Sesame Oil |
~410 kcal~550 kcal~685 kcal
P: 29g39g49g
| Fiber: 53g71g89g
| F: 9g12g15g
|
| B | Vazhaipoo Poriyal with Kodo Millet AdaiFibre Forward Banana flower cleaned and cooked dry with split gram, served with a kodo millet adai made from mixed pulses. Banana flower is unusually high in insoluble fibre and is a long-standing item in South Indian therapeutic cooking for glycaemic and lipid control. |
1 cup Vazhaipoo Poriyal 1 Kodo Adai 1.5 cups Vazhaipoo Poriyal 2 Kodo Adai 2 cups Vazhaipoo Poriyal 2 Kodo Adai 1 glass Buttermilk |
~415 kcal~550 kcal~685 kcal
P: 33g44g55g
| Fiber: 48g64g80g
| F: 10g13g16g
|
Daily Total (approx.)
~2000kcal
~85gProtein
~40gFiber
~55gFat