Hey everyone, it’s Drew, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, methi leaves idli. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Methi Leaves Idli is one of the most well liked of current trending meals on earth. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. Methi Leaves Idli is something that I have loved my whole life. They are fine and they look wonderful.
How to make Methi Idly (Fenugreek Leaves Idli). Idli (Idly) is a very popular South Indian breakfast dish. This Methi Idli is a healthy alternative to the traditional idlis.
To get started with this particular recipe, we must prepare a few components. You can cook methi leaves idli using 12 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Methi Leaves Idli:
- Take 3-4 cups dosa batter
- Make ready 1 cup fenugreek leaves, chopped finely
- Make ready 1 tsp. roasted coriander-cumin powder
- Take 1/4 tsp. asafoetida
- Take pinch red chili flakes (opt)
- Get 1 tsp. grated ginger
- Take 2 tbsp. fresh grated coconut
- Prepare oil to shallow fry
- Prepare 1 tbsp. oil
- Make ready 1/2 tsp. mustard seeds
- Prepare 1 tsp. urad dal (split black gram lentil)
- Take 1 tsp. idli podi (gun powder) to garnish (opt)
Methi leaves can be used to make a chutney which goes well with rice or with any breakfast like idli, dosa. methi leaves chutney or menthi kura pachadi is a sweet, sour & spicy tasting chutney made with fenugreek This chutney does not need any tempering. Serve methi chutney with roti, idli, dosa. A wide variety of methi leaves options are available to you, such as drying process, variety, and processing. Kasoori methi (or kasuri methi) is made from dried fenugreek leaves.
Instructions to make Methi Leaves Idli:
- In a bowl, mix together the batter, greens, coriander-cumin powder, chili flakes, asafoetida, ginger and fresh grated coconut.
- Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the urad dal and saute till light brown. Switch off the flame and pour this tempering over the idli batter. Mix well.
- Pour spoonfuls over greased idli moulds.
- Steam for 15 minutes (5 minutes on high flame & the remaining on low flame).
- Garnish with idli podi (gun powder). Serve with sambar and chutney.
Fenugreek is a plant that's used in many cooking cultures stretching from the Mediterranean to India. Serve the Methi Leaves Sambhar piping hot with idli, dosa, rice or for a change, even with rotis. Try this methi leaves sambhar and give your body a healthy iron boost. Prepare the tempering by heating the oil and frying the mustard seeds, curry leaves and asafoetida until the mustard seeds. Methi Dal Recipe, How to make Methi Dal - Fenugreek Leaves Dal.
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