We Indians do not need any introduction for methi. Methi seeds are an integral part of our day to day cooking and has an important role in our cooking, even though it is used in a minuscule portion.
Fenugreek or Methi is a power packed, nutritionally rich and produces heat in our body. Hence, the usage of methi is recommended in winter months to keep our body warm and disease free. Traditionally methi has been used as a seed as well as greens. It plays a main part in post-partum/ after delivery diet of Indian ladies. It is believed that it helps in breast milk production.
Today, I am going to share our age old, traditional recipe, which I used to relish during my childhood.
It is a semi sweet idli and tastes really good with methi flavour and is usually served with coconut – ginger chutney, to give it a bit of a kick.
Dosa rice – 2 cups
Methi – 1 fistful ( approx. 2 tablespoons)
Jaggery – 2 / 2 block ( according to the taste)
Poha – ½ cup
turmeric powder – 1/2 tsp (optional)
-Soak methi and rice separately for 4 hrs , after washing it properly.
-Grind methi into a fine paste, by adding sufficient water.
-Add soaked rice into it, add salt, jaggery and grind, until rice turns into small grainy texture. Like a small rava consistency.
-After grinding, remove the batter, it should be a little watery. Now add turmeric, poha into the batter, mix properly, leave overnight or until it ferments. It takes a little longer in cold regions.
-Next day, mix nicely, make idlies in an idli mould, like a regular idli.
-Serve with coconut – ginger chutney.
Chutney in brief: Fresh coconut, roasted red chillies, fresh ginger, little tamarind, and salt.