It is a tasty and quick snack recipe made with sooji, besan, methi, and regular spices. The preparation of the recipe is very similar to Gujarati handvo, but traditionally, handvo is made with a fermented dal-rice batter. This quick recipe can be easily served as is without any side dish, but it tastes great when served with a choice of spicy chutney or sauce. This healthy dish is very easy to prepare and can be served hot for breakfast as well as a light dinner. Do try this!
The key to making tasty methi nasta at home are
- Firstly, I made the nasta batter with semolina (rava/sooji) and besan. The batter should be thick and of pouring consistency, so add water in batches while preparing it.
- Secondly, I prepared the nasta with methi leaves. You can add chopped palak leaves or other vegetables of your choice to make it healthier.
- Lastly, cook the nasta on a low-medium flame until it becomes crispy on both sides. It also tastes great when prepared slightly spicy.
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Recipe video
Methi nasta recipe | sooji besan ka nashta | snacks recipe
Ingredients
- 1 cup semolina - rava
- ½ cup gram flour - besan
- ½ cup curd
- ½ tsp turmeric powder
- Salt to taste
- ½ cup water or as required
- 4-5 green chilli
- 1 inch ginger
- 6-7 garlic cloves
- ½ tsp cumin seeds
- Pinch of salt
- 1 cup chopped coriander leaves
- 1 cup chopped methi leaves
- 2 tbsp white sesame seeds
- 1 tsp red chilli flakes
- ½ tsp garam masala
- ½ tsp coarsely crushed black pepper powder
- 1 tsp chaat masala
- 1 tbsp oil
- ¼ tsp baking soda
- 1 tsp lemon juice
For tempering
- 2 tbsp oil
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- ½ tsp white sesame seeds
- Some curry leaves
- 2 dry red chilli
Instructions
- In a mixing bowl, add 1 cup semolina, ½ cup gram flour, ½ cup curd, ½ tsp turmeric powder, and salt to taste. Gradually add ½ cup water and make a thick batter. Cover and let the batter rest for 20 minutes.
- In a mixer jar, add 4-5 green chilies, 1 inch of ginger, 6-7 garlic cloves, ½ tsp cumin seeds, and a pinch of salt. Grind into a coarse paste without adding water. Keep it aside.
- Add the ground paste to the batter, along with 1 cup chopped coriander leaves, 1 cup chopped methi leaves, 2 tbsp white sesame seeds, 1 tsp red chili flakes, ½ tsp garam masala, ½ tsp coarsely crushed black pepper, 1 tsp chaat masala, and 1 tbsp oil. Mix well. Add a little water to make the batter thick and pourable.
- Add ¼ tsp baking soda and 1 tsp lemon juice, and mix well. The batter is now ready.
- In a kadai, add oil, mustard seeds, cumin seeds, sesame seeds, curry leaves, and a dry red chili. Sauté the mixture.
- Pour the batter into the center of the kadai. Cover and cook the nasta for 12-15 minutes on a low-medium flame.
- Flip to the other side and cook the nasta for another 5-7 minutes until it becomes crispy on both sides.
- You can also make nasta in a pan using the same method (refer to the video).
- Cut into desired shapes and serve the crispy nasta with green chutney.
Notes
- The proportion of curd should be half that of rava.
- The batter should be thick; do not add more water to it.
- Let the batter rest for 20 minutes.
- You can add chopped spinach or vegetables of your choice to make the nasta healthy.
- Cook the nasta on a low-medium flame; do not cook it on a high flame.
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