Menthe Hittu Recipe (Roasted Fenugreek Chutney Powder)
Menthe Hittu is a chutney powder recipe based on roasted fenugreek seeds. This recipe originates from North Karnataka and Maharashtra where it is also called Methkoot. Menthe Hittu recipe also contains other mixed pulses and grains, making it proteinaceous, nutritious and spices making it delicious. It serves as a side with hot rice and sambhar, or it tastes yum when you mix it with plain hot rice, top it up with generous ghee when you feel lazy to prepare a whole meal. Kids will like this with rice, chapatis or dosas.
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300 grams Servings
- 1 cup White Urad Dal (Whole)
- 1 cup Chana dal (Bengal Gram Dal)
- 1 cup Arhar dal (Split Toor Dal)
- 1/2 cup Yellow Moong Dal (Split)
- 2-3 teaspoons Horse Gram Dal (Kollu/ Kulith)
- 2 teaspoon Rice
- 4-5 teaspoon Broken Wheat (Dalia/ Godumai Rava)
- 1 teaspoon Methi Seeds (Fenugreek Seeds)
- 2-3 teaspoons Coriander (Dhania) Seeds
- 2 teaspoon Cumin seeds (Jeera)
- 1/4 teaspoon Whole Black Peppercorns
- 4 Dry Red Chillies
- 1/2 cup Curry leaves
- 1 teaspoon Turmeric powder (Haldi)
- 1/2 teaspoon Asafoetida (hing)
How to make Menthe Hittu Recipe (Roasted Fenugreek Chutney Powder)
To prepare Menthe Hittu Recipe (Roasted Fenugreek Chutney Powder), get all the ingredients handy. In a frying pan/ kadai dry roast each ingredient separately in a medium low flame till they are crisp and aromatic.
Take care not to burn anything.
Let all the ingredients cool to room temperature. Grind them to a very smooth powder along with some salt in a mixer grinder.
That’s it, tasty Menthe hittu bursting with flavours with roasted fenugreek is ready. Store it in air tight containers and use when required.
Tastes best up to 6 months. The Menthe Hittu Recipe chutney powder can be served with plain hot rice or goes along well with chapatis or dosas.