Crispy Buttons with Fenugreek Leaves

24 Nov

Menthi Billalu


Fenugreek Leaves 1 cup tightly packed
Onion 1
Grated Dry Coconut 1 tsp
Red Chile Powder 1 tsp
Turmeric Powder a pinch
Curry Leaves 10
Salt to taste
Oil as required


Rice Flour 1 cup
Grated Dry Coconut 1 tbsp
Red Chile Powder 1 tsp
Minced Garlic 1 tsp
Oil 1 tbsp
Salt to taste

Method of preparation:

Clean, wash and roughly chop fenugreek leaves.
Peel and finely chop onion.
In a mixing bowl, mix together all the dough ingredients with enough water to make a soft dough.
Make tiny balls out of the above rice flour dough and press them lightly to form buttons.
Prepare rice flour buttons until no more dough is left.
Deep fry all the rice flour buttons until crispy and golden brown.
Remove onto absorbent paper and keep aside.

Heat a tsp of oil in a pan, add curry leaves, finely chopped onion and fenugreek leaves.
Fry until leaves start to crisp, add deep fried rice flour buttons, red chile powder, turmeric powder, grated dry coconut and salt.
Stir for a minute and remove from heat.
Serve with steamed rice and ghee.

Notes: Make sure to fry the rice flour buttons until crisp else they turn soggy once taken out.

3 Responses to “Crispy Buttons with Fenugreek Leaves”

  1. sindhura November 25, 2008 at 3:54 am #

    Very tasty and looks spicy to feast on.I had doubt in my mind what is this tasty and buttons.
    But now i am relieved this is something really tasty and finest recipe.
    Love to say that your Moth beans Talimpu was really tasty
    Best regards,

  2. kavita August 26, 2009 at 2:33 am #

    are mysore bondas made with maida? cos i always make mysore bondas with udad dal to which a tsp of rice is add while soaking and then ground into a fine paste adding as little water as possible and then adding onions,green chilles, cut pieces of kadipatta,coconut, ginger,pepperand corainder leaveds and shaping them into golf shaped balls or egg shaped balls, i will now try the maida variant

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