Reprinted from The Blood Type Diet Website (

rye chevda

Contributed by: moosh!Added: Oct 22, 2011 at 08:35 AM


my version of the indian snack, chevda, but i use rye flakes as the base ingredient

Best Used By Blood Types:
  • Type A (2 beneficials)
  • Type A Non Secretor (1 beneficials)
  • Type AB (1 beneficials)
  • Type AB Non Secretor (3 beneficials)
  • Type B (0 beneficials)
  • Type B Non Secretor (1 beneficials)
  • Type O (1 beneficials)
  • Type O Non Secretor (0 beneficials)
  • Snack
  • 150g rye flakes, toasted till golden in a dry pan on a low heat, for 5-10 minutes (or quinoa compliant flakes)
  • 1 teaspoon ghee
  • 1 teaspoon cumin seeds
  • pinch of turmeric powder
  • pinch of cayenne pepper
  • sea salt (to taste)
  • handful of raisins
How to make it:
  1. Melt the ghee in a pan, and the cumin seeds.
  2. When they start popping and sizzling, add the toasted rye flakes, reduce the heat to low and stir for a few minutes
  3. add the turmeric, cayenne pepper, salt - stir to combine spices well.
  4. Add raisins, mix, then leave to cool.
  5. When cool, transfer to an airtight container

BTD Core Ingredients Analysis:

NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Quinoa  N N N N N N N N
Raisin1 ,2 ,3 N N N N N N N N
Ghee (Clarified Butter)2 N N N B N B N N
Turmeric  B N N B N N B N
Cumin  N N N N N N N N
Sea Salt2 N N N N N N N N

BTD Variations and Substitutions Analysis:

Herb/Spice Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Pepper (Cayenne/Red Flakes/Jal...- A A A A N N N N

Grain Product(s)
NameNotesA SecA NonABSecABNonB SecB NonO SecO Non
Rye Flour (whole rye)1 ,3 ,4 B B B B A A N N

[1] This recipe uses ingredients rich in lignans.
[2] This recipe uses ingredients which may help limit bacterial overgrowth.
[3] This recipe uses ingredients that contain gluten.
[4] This recipe uses ingredients with a high glycemic index.

  • This recipe is low in common allergens.
  • This recipe is gluten free.
  • This is a low lectin recipe.
  • This recipe uses ecologically friendly ingredients.

    If an ingredient is an avoid for your blood type, then try using a BTD compliant variant/substitute or leaving the item out of the recipe.

    Please Note:
    When using any recipe, always check it for avoids and make the appropriate adjustments where necessary. The Blood Type Diet Recipe Database has been recently greatly enhanced. Also, the food lists changed somewhat a couple of years ago, and all recipes in the database may not reflect those changes in terms of the blood types for which the recipes are recommended. Volunteer Blood Type Diet Forums Members are working to review and update all the recipes to take advantage of the all the new features and food lists. Please be patient with us until the process has been completed.

    Revision History:
    • Revised Oct 22, 2011 at 10:47 PM By: Lola