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–+ servings

Methi ka nashta | methi besan nashta| fenugreek leaves snack

Author Nehas Cook Book
No ratings yet
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Snack
Cuisine Indian
Servings 3 servings

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.