3 days ago

Why Grated Vegetables Are India’s Latest Kitchen Trend

Grating means cutting vegetables into very small strips.

People in India have used grated vegetables in dishes such as gajar halwa, muthiya, parathas, and idlis for a long time.

Now, grated vegetables are also popular in fritters, salads, noodles, dumplings, and rösti.

Small strips can cook quickly and add interesting textures.

Some vegetables, such as zucchini and beetroot, must be squeezed so dishes do not become watery.

Different graters make different sizes of strips for different recipes.

Grated vegetables can help people eat more fibre, vitamins, and minerals.

It is best to grate them shortly before eating and use both raw and cooked vegetables.

Key facts

Traditional examples: Grated vegetables feature in gajar halwa, lauki muthiya, kofta curry, cucumber idli, beetroot chop, parathas, and tikkis.
Grating guide: Coarse grating suits rösti, fritters, and salads; fine grating suits halwa, koftas, and batters; microplanes suit garlic, ginger, and zest.
Moisture control: Zucchini should be salted, rested, and squeezed, while beetroot requires squeezing and gradual addition of flour.
Binders: Besan absorbs moisture and adds nutty flavour; rice flour creates a crisp crust; ragi adds earthiness but can be dense when used alone.
Nutrition: Grating does not increase nutrient absorption, but it can make vegetables easier to chew and help increase fibre, vitamin, and mineral intake.
Freshness: Grate vegetables shortly before use, keep them airtight and refrigerated, and consume them within a day.
Waste reduction: Tougher parts and cores of cauliflower, broccoli, and cabbage can be julienned for salads or chaats.

deccanchronicle.com · 3 days ago