Methi is not a native herb to India. It is said to be brought in from near East. However like many things in the past , we Indians embraced it, loved it, owned it and took it to another level. There are other countries like Persia and Egypt who use this herb in their cuisine…. Shocking discovery I say ……. Besides a nutriment, this humble green also possess several medicinal benefits. Its proved to be good for our gut, blood pressure, sugar levels , hair , skin , etc, etc…. No wonder our elders always insisted ( read: blackmailed, disguised and cajoled ) us to eat our greens just as we do to our children in current times….
Most of us have their share of memories ( read : nightmares) from childhood when it came to eating greens. And then there was always this one geeky 🤓 🤓 🤓, irritating, know it all “cousin” who ate all its greens with whom you were always compared to and asked to idolise 😒😒😒😒
Now… Now 🤗 🤗 … I am not saying my Maa did such things to me…. Are u reading this Maa ? 😇😇🤗🤗🤗🤗
Infact, I could easily be that cousin if not anything else 😎……. I love methi in all its form and have always loved it…. Even as a child.😇 Awww… The wonderful me 😆😆😆
I for one have fond memories of my mum making methi Puda or fenugreek pancakes during cold wintery evenings and especially during the season when the king of fruits stakes it’s claim in the markets, our hearts and collaterally also our waistlines … 😌😌😌 But if eaten the way my Maa makes it, methi will be a breeze to eat. I promise you all, its not going to taste bitter… Gentle woman’s promise 😇😇
Now if have sizzled this enough for you kind souls out there… let’s get cooking … Methi puda has this pleasant sweet alluring smell which envelopes the entire house when it’s cooking. It can move even the most deterred non green Eater to think if he /she should take a bite. Especially children. It works as a great breakfast or light dinner dish. If you prepare before time , these fly out of the pan in to the plates in a jiffy ….
1. Methi should be chopped as small as possible.
2.Fresher the herb better the taste.
3. Nonstick pans work the best as it allows one to use very little or no oil. Excellent for those watching their weight.
4. Pan should be sizzling hot when the batter is poured. This allows crisping of the pancakes.
3 cups Methi / Fenugreek leaves , chopped small
1 cup Whole Wheat Flour ( coarse is better)
1 cup Besan atta
1/2 cup Rice Flour
1/4 cup Jowar atta
1/4 Bajri atta
1/4 cup Makai atta ( not corn flour, the yellow one )
3 tbsp green chillies , ginger and Garlic paste ( or as per your spice levels)
1 tsp Haldi
1/2 tsp Hing
1/2 tsp sugar
1.5 cup curd
1 tbsp oil for the batter
Water as per requirement
Salt as per taste
1. Mix all the ingredients in a big pit and thin the batter with water. The consistency of the batter is important. It should runny enough to coat the back of the spoon . Not lumpy or thick like idli batter.
2. Keep the batter aside for atleast 30 to 45 mins. U can prepare the batter and leave in the fridge and make it next day. Just leave it out for 15 mins before making it if it was in the fridge.
3. Heat a non stick pan and coat it will oil. The recipe doesnt need a lot of oil just a coat on the pan is enough. A tsp of oil on a big dosa pan works for me.
4. Pour a ladle full of batter on sizzling pan and wait till the edges look a lil pale and cover with a lid. Reduce the heat to low and let it cook for 2 to 3 mins. I pour three small ones instead of one but it’s your call how you prefer it .
5. Open the lid and flip the Puda or pancake when the edges have become brown and cook the other side uncovered . Brown spots should form on the pancake
Serve with green chutney and chaas .