When people talk about ketogenic diet, the first thought that comes to their mind is that they will have to consume a lot of non-vegetarian food items in order to fulfill the protein requirement. That is however not true. At our center, we treat a many vegetarian patients.  We use Soya products for vegetarians such as Soya milk, Soya granules/rice, Soya flour, Soya dal/legume, Soya noodles, and Soya flakes.  All these products are processed in the food industry under expert supervision.

Processing the soyabean is essential in order to remove the flatulence producing agents. Large amount of soya (unprocessed) may cause flatulence due to the components such as oligosaccharides—verbascose , stachyose and raffinose.

Research has established that the oligosaccharides—verbascose, stachyose, and raffinose—are the major cause of soybean flatulence. They escape digestion and are fermented by intestinal microflora to form excessive amounts of carbon dioxide and hydrogen. Hot water treatment, aqueous alcohol extraction, and isoelectric protein precipitation processes have been adopted to produce flatus-free products commercially. At the household level, soaking combined with germination appears to be a practical means of producing soybean sprouts having low flatus activity.( J. J. Rackis, 1981)

In the ketogenic diet prescribed for vegetarians we use a lot of processed soya in which the flatulence producing agent have been removed.

Sometime the availability and accessibility of soya products especially in remote area is difficult which leads to inadequate response to the diet. Also, processed soya foods are more expensive than raw soy.   So we have been researching the use of homemade soya product as an option. Having said that these products need to be used after home pre-preparation. They should also be sparingly used as they may cause flatulence.

Today we are going to share the videos of how to prepare soya products at home. 

These recipes are demonstrated by Mrs. Uma Dhotre, Training faculty from Kasturba Khadi Gramudyog Vidyalay.

The video is in Marathi , so if you are not able to understand. Please check the pictorial process.



1 cup soybeans

2-3 cups water for soaking

8 cups water for blending

Stevia sweetner (optional)

Method of preparation:-

  • Soak soybeans in 2-3 cups of water for 4-5 hrs.
  • Remove skins as best you can.
  • Discard water and rinse soybeans.
  • Add soybeans and 8 cups water to blender.
  • Blend until smooth.
  • Strain the blended mixture using strainer or a muslin cloth. a tight-weave cloth is preferable, as twisting the top tightly enables you to continue squeezing out more milk.  
  • Heat the strained milk in a pan for 15-20 minutes, stirring frequently to prevent sticking.  Cool the milk and store.
  • Refrigerate up to 2 days.  Before use  wait till the milk reaches room temperature and then serve.

To watch the video for home made soya milk recipe, please click on the  link below:-



Fresh soyamilk- 100 ml

Citric acid (dissolved in water)- 2 g or


Method of preparation:-

  • Take raw strained 100 ml of soya milk in a pan.
  • Put it on flame and cook it on high heat , stir the mixture continuously as soymilk sticks to the the bottom of container while boiling whisk it with spoon and remove all  foam  layer from the soymilk.
  • Now add 2 g of citric acid (dissolved in water) or vinegar  to the soymilk.
  • It will begin to curdle.
  • Then remove it from the flame & strain  it with muslin cloth or cheese cloth.
  • Collect the curdled soybean in the muslin cloth, add cold water 3- 4 times and squeeze the curdled soymilk and remove the excess water.
  • Add the Soya paneer to Stainless Steel Paneer Maker/Strainer Mould Press and press it tightly to remove excess water and form a firm block of tofu.
  • Now remove the block of tofu from muslin cloth and cut into cubes.

To watch the video for home made soya  paneer/tofu recipe, please click on the  link below:-




Oil for frying

Turmeric, green chilli, curry leaves, coriander leaves , salt to taste

(can use ground nuts, dry coconut pieces)

Method of preparation:-

  • Soak soybeans in 2-3 cups of water for 4-5 hrs.
  • Remove skins as best you can.
  • Discard water and rinse soybeans
  • Heat oil in a pan and deep fry dried soyabeans. Keep fried soyabeans aside.
  • Heat oil in a non-stick pan, add cumin seeds, curry leaves, green chillies and sauté.    When done add pieces of dry coconut, groundnuts, chopped corriander leaves to it and add turmeric powder, dried mango powder, chaat masala, salt and sauté for a minute.
  • Remove from the flame. Add fried soya beans and mix well. Cool and serve.

To watch the video for home made Soya  Chivda recipe, please click on the link below:-






Oil for frying

Method of preparation:-

  • Take water in a bowl and add turmeric and salt in it.
  • Soak soybeans in that bowl for 4-5 hrs.
  • Discard water and rinse soybeans (do not remove skin).
  • Keep it for drying
  • Roast these dried soyabeans with little oil on a non-stick pan.
  • Cool the soy nuts completely before storing.
  • You can use stored soyane / roasted soyanut upto 15-20 days.

To watch the video of home made roasted soyanuts/ soyane recipe, please click on the link below:-




Rajgira (Amaranth)

Roasted Chana dal powder

Roasted Peanut powder

Sesame powder

Pohe (Rice flakes) powdered




Cardamon powder

Method of preparation:-

  • To make soya flour-roast soyabean and then grind it.
  • Mix all the flour (soya,rice flakes powder, roasted chana dal flour, roasted peanut powder, sesame powder) together . Add rajgira(amaranth) and isabgol to it.
  • Heat ghee, add to the mixture and roll it into small balls.

To watch the video for home made soya ladoo recipe, please click on the link below:-

Important Note:- All the amount of ingredients in the recipes will be given by dietician as per patient’s requirement.


J.J. Rackis.Flatulence caused by soya and its control through processing. Journal of the American Oil Chemists’ Society. March 1981, Volume 58, Issue 3, pp 503–509.