Tag Archives: Fenugreek

Fenugreek Seeds Yogurt Dosa

29 Jan

fenugreek_seeds_dosa
Challa Attu.

Fenugreek seeds are soaked in water for few hours and ground into paste. It is then mixed with rice flour and sour yogurt to form somewhat thick batter. The batter is poured onto hot pan into thin dosa and cooked until done. Serve fenugreek seeds dosa with sambar or with any chutney of your choice.
Makes: around 4 Servings of Fenugreek Seeds Yogurt Dosa.

Ingredients:

Rice Flour 1 and 1/4 Cups
Fenugreek Seeds 1/8 Cup
Sour Yogurt 1/2 Cup
Cumin Seeds a Pinch 1/4 tsp
Green Chiles 3 – 4
Salt to Taste
Oil as Required

Method of preparation:

Soak fenugreek seeds in water for around 4 – 5 hours.
Once soaked, grind the fenugreek seeds into paste adding enough water.
Remove stems, wash and roughly chop green chiles.
Grind green chiles with a pinch of salt into coarse paste using a grinder.

In a mixing bowl, mix together rice flour, ground fenugreek seeds paste, sour yogurt, cumin seeds, green chile paste, 2 cups of water and salt.
Add another half cup of water if necessary to make into somewhat thick batter. (consistency thicker than rava dosa batter).

Heat a flat pan on medium high heat, apply few drops of oil with back of a spoon.
When pan gets hot, pour a ladle full of fenugreek seeds dosa batter on pan in circular motions.
Make sure batter is thin enough that it makes small holes when batter hits the hot pan.
Try to fill up any big holes and form into around 6 inch diameter dosa.
Don’t spread the dosa with back of the ladle even if necessary.
Fry on low – medium flame till bottom side starts to turn golden brown.
Pour few drops of oil around the dosa and turn on other side.
Reduce the heat a bit and cook on this side for around half a minute before removing from heat.
Repeat the same with any remaining fenugreek seeds dosa batter.
Serve fenugreek seeds dosa with sambar or with any chutney of your choice.
Notes: Make a fresh batch of dosa batter when necessary. Don’t store the batter for later use.

Suggestions: Don’t make this recipe unless you have a decent sour yogurt at hand. If dosa is thick, add few tablespoons of water to batter. If dosa sticks to bottom of pan, add a tablespoon or so of rice flour to the batter.
Variations: Check other dosa varieties here.
Other Names: Fenugreek Seeds Yogurt Dosa, Challa Attu.

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Fenugreek Seeds Idli

24 Jan

fenugreek_seeds_idli
Menthi Ginjala Idly.

Fenugreek seeds are soaked in water for few hours and ground into paste. It is then mixed with idli batter and the batter is poured into idly molds and steamed till soft. Serve fenugreek seeds idli with coconut chutney or with any chutney of your choice.
Makes: around 4 Servings of Fenugreek Seeds Idli.

Ingredients:

Fenugreek Seeds 1/4 Cup
Idli Batter 1 1/2 Cups
Idli Rava (Coarsely Ground Parboiled Rice) 3 – 4 Tbsps
Salt to Taste
Ghee Few Drops

Method of preparation:

Soak fenugreek seeds in water for around 4 – 5 hours.
Once soaked, grind the fenugreek seeds into paste adding enough water.

In a mixing bowl, add idli batter, idli rava, ground fengreek seeds paste and salt.
Mix thoroughly and add water to the idli batter if necessary.
Leave the batter aside for atleast 15 minutes before using.

Grease 2 plates of idli moulds with few drops of ghee.
Pour few tablespoons of fenugreek seeds idli batter in each idli mould.
Place the idli stand inside a steamer.
Steam the idli for around 8 – 10 minutes.
Leave the idli outside for a minute or two to cool down.
Carefully remove the idli from idli mould with help of a spoon.
Serve fenugreek seeds idli with spicy idli powder or with coconut chutney.
Notes: Make sure idli is steamed well before removing from heat.

Suggestions: Adjust the amount of fenugreek seeds paste if necessary. Make sure idli batter is not too thick or not too thin. Adjust the batter with water if necessary.
Variations: Check other idli recipes here.
Other Names: Fenugreek Seeds Idli, Menthi Ginjala Idly.

Methi Chana Patoli

23 Jan

fenugreek_chana_patoli
Methi Chana Patoli

Fenugreek leaves are cooked in oil along with onion and spices. It is then cooked with steamed and crumbled chana dal mixture. Serve methi chana patoli with steamed rice and dollop of ghee.
Makes: around 4 Servings of Methi Chana Patoli.

Ingredients:

Chana Dal 1/2 Cup
Onion 1
Fenugreek Leaves 1 Cup Packed
Green Chiles 1
Ginger 1 inch Piece
Lemon Juice 1 Tbsp
Turmeric Powder 1/4 tsp
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Peel and finely chop the onion.
Remove stem, wash and finely chop the green chile.
Peel, wash and mince the ginger.
Wash and roughly chop the fenugreek leaves.
Soak chana dal in water for around 4 hours.

Coarsely grind the soaked chana dal and salt with few tablespoons of water.
Pour the chana dal mixture in idly moulds and steam for around 10 minutes.
Once warm enough to handle, crumble the steamed chana dal.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped onion, green chiles and ginger.
Fry till onion turns translucent, add fenugreek leaves and salt.
Fry fenugreek leaves for few seconds, add crumbled steamed chana dal and turmeric powder.
Mix thoroughly and cook on low flame for around 5 minutes and remove from heat.
Stir in lemon juice and serve methi chana patoli with steamed rice and dollop of ghee.
Notes: Make sure chana dal is cooked well before removing from heat.

Suggestions: Adjust spice with green chiles or red chiles.
Variations: You can also fry the ground chana dal paste in the pan without steaming it though it takes longer time to cook. Check other fenugreek leaves recipes here.
Other Names: Methi Chana Patoli.

Fenugreek Leaves Rotti

28 Dec

fenugreek_leaves_rotti
Menthi Aku Minapa Rotti.

Roti batter is prepared with idly rawa and urad dal. The batter is then fermented and mixed with fresh fenugreek leaves and spices. It is then poured onto flat pan into thick rotti and cooked till lightly crisp. Serve fenugreek leaves rotti immediately.
Makes: around 6 Fenugreek Leaves Rotti

Ingredients:

Idly Rawa 1 Cup
Urad Dal 1/2 Cup
Fenugreek Leaves 2 1/2 Cups Packed
Green Chiles 3 – 4
Cumin Seeds 1/2 tsp
Salt to Taste

Method of preparation:

Thoroughly wash and finely chop the fenugreek leaves.
Remove stems, wash and finely chop green chiles.

Soak urad dal in water for 3 hours.
Grind the soaked urad dal into smooth paste adding sufficient amount of water.
Soak ildy rawa in water for couple of minutes and squeeze the excess water out of it and keep aside.
Mix together urad dal paste, soaked idly rawa and salt thoroughly.
Add water to not make the mixture thick and gooey.
Leave the dosa batter in a warm place for around 8 hours.

In a mixing bowl, add chopped fenugreek leaves, green chiles, cumin seeds and salt.
Stir in fermented dosa batter and add water if necessary to make slightly thin dosa batter.

Heat a flat pan on medium heat, pour 2 ladles of batter on the pan.
Spread the batter into thick 5 – 6 inch rotti.
Cook covered for around 5 minutes on medium – low flame.
Uncover, pour a tsp of oil and turn over the rotti.
Cook the roti for another 2 minutes on a low flame for it to crisp up a little.
Serve fenugreek leaves rotti immediately with coconut chutney or with sambar.
Notes: Refrigerate the remaining batter if necessary for later use. Stays fresh for a week.

Suggestions: If rotti is uncooked inside, put it back on heat and cook covered on low flame till done.
Variations: Check other rotti recipes here.
Other Names: Fenugreek Leaves Rotti, Menthi Aku Minapa Rotti.

Fenugreek Leaves Dal

19 Dec

fenugreek_leaves_toor_dal
Menthikura Kandi Pappu.

Fresh fenugreek leaves are pressure cooked along with tamarind and green chiles. It is then mixed with toor dal and finished with talimpu. Serve fenugreek leaves toor dal with steamed rice or with roti.
Makes: around 4 Servings of Fenugreek Leaves Dal.

Ingredients:

Fenugreek Leaves 1 1/2 Cups Packed
Toor Dal 1 Cup
Green Chiles 3 – 4
Tamarind 2 inch Piece
Turmeric Powder a big Pinch
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Separate and thoroughly wash the fenugreek leaves.
Remove stems, wash and slice the green chiles.
Wash toor dal with water and strain the toor dal.

In a vessel, add the feungreek leaves, tamarind, green chiles and quarter cup of water.
In another vessel, add washed toor dal and 2 cups of water.
Pressure cook both the vessels for 3 whistles.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add the cooked toor dal, cooked fenugreek leaves green chiles mixture and salt.
Let the dal come to a heavy bubble and then remove from heat.
Serve fenugreek leaves toor dal with steamed rice or with roti.
Notes: Make sure toor dal is cooked well.

Suggestions: You can also soak the tamarind and extract the thick pulp and add it along with toor dal instead of pressure cooking it.
Variations: You can also add finely chopped onion along with fenugreek leaves while pressure cooking.
Other Names: Fenugreek Leaves Dal, Menthikura Kandi Pappu.