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Methi ka nashta is a tasty snack recipe made with fenugreek leaves, gram flour (besan), and regular spices. it is one of the healthy snack recipes and prepared with all the spices and flavoring and hence does not require any additional sides with it, but there is always room for simple coriander chutney. Do try this!
The key to making tasty methi nashta at home are
- Firstly, a combination of besan and regular spices makes it an ideal snack with fenugreek leaves. but you may also make it with rava or sooji also.
- nashta batter should be medium thick and pouring consistency. Also, whisk the batter well so air particles incorporate in it and nashta becomes soft and spongy.
- I have added Eno fruit salt which can be easily replaced with baking soda if you wish to. But I would heavily recommend skipping turmeric as it would react with baking soda to yield a pink color.
- Methi ka nashta tastes great when prepared slightly spicy.
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Recipe video
Methi ka nashta | methi besan nashta| fenugreek leaves snack
Ingredients
For methi ka nashta
- 1 cup chopped methi leaves
- ¾ cup water
- ¼ tsp turmeric powder
- 1 tsp red chilli powder
- Salt to taste
- ½ tsp ajwain
- Pinch of hing
- 1 tsp ginger paste
- 1 tbsp green chilli paste
- 1 tbsp sugar
- 1 tbsp lemon juice
- 1 cup besan
- 1 tbsp oil
- 1 tsp eno fruit salt
For tempering (regular)
- 3 tbsp oil
- 1 tsp mustard seeds
- 1 tbsp sesame seeds
- 2 green chilli slits
- Some curry leaves
- Coriander leaves
- Grated Fresh coconut - optional
For tempering (spicy)
- 3 tbsp oil
- 1 tsp red chilli powder
- ½ tsp garam masala
- Some coriander leaves
- Grated fresh coconut - optional
For green chutney
- 1 bunch of coriander leaves
- 2 green chilli
- ½ inch ginger
- 1 tbsp chana dal
- ¼ tsp roasted cumin powder
- ¼ tsp chaat masala
- ¼ tsp black pepper powder
- Salt to taste
- 1 tsp lemon juice
- ½ tsp sugar
- 2 tbsp curd
- 3-4 tbsp water to grind chutney
Instructions
Making methi ka nashta
- Wash and chopped fresh methi leaves. keep it aside.
- In a mixing bowl, add water, turmeric powder, red chilli powder, salt to taste, ajwain, hing, ginger paste, green chilli paste, sugar, lemon juice, and chopped methi leaves. mix well.
- Add besan flour gradually and make the medium thick and flowing batter.
- Whisk batter with hand for 3-4 minutes and rest batter for 15-20 minutes.
- Meanwhile, add water to the steamer. Cover and steam for 5 minutes.
- Add eno fruit salt & mix in one direction.
- Grease the dhokla plate with oil & pour the mixture into the plate.
- Steam in idli-dhokla steamer or kadai for 15 minutes on high flame.
- Once done take out the plate from the steamer & allow it to cool for 5-10 min.
- Cut into square pieces.
- For tempering, heat oil in a pan, and add mustard seeds, sesame seeds, chopped green chilli, and curry leaves. mix well
- Add nashta into tempering and mix well.
- Garnish with coriander leaves and grated fresh coconut.
- Serve with chutney.
- For spicy tempering, heat oil in a pan, add nashta, red chilli powder, and garam masala. mix well.
- Garnish with coriander leaves and grated fresh coconut. Serve.
Making green chutney
- In a mixture jar, add coriander leaves, green chilli, ginger, roasted chana dal, roasted cumin powder, chaat masala, black pepper powder, salt, lemon juice, sugar, and curd.
- Add some water and grind it into a smooth paste.
- Green chutney is ready. Serve it with vada.
Notes
- make medium thick and pouring consistency of the batter.
- whisk batter for 3-4 minutes, so it will become light and changes its color.
- rest batter for 15-20 minutes, so besan soaked properly.
- preheat steamer for 5 minutes before steaming nashta.
- steam nashta 15 min on high flame.
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