Take your breakfast to the next level with this easy to make Methi na Pudla Recipe that uses fresh Methi (fenugreek leaves), Besan and a medley of subtle spices. It's a delicious, healthy and easy recipe that comes together effortlessly in just 10 minutes. Your family will love this!
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In a bowl take washed and chopped fresh fenugreek (methi) leaves.
Add fresh chopped coriander leaves, chopped spring onions (green part), chopped green garlic, Chopped Green chilies, finely chopped ginger, Asafetida (hing), coriander powder, Turmeric powder, red chilli powder, cumin powder and salt.
Mix well with hands.
Now add chopped tomato and again mix well with hands.
Take besan in another mixing bowl and add water slowly removing any lumps that may have formed. Tactile is best – I just do this with my fingers!
Don’t overmix. About a minute should do.
Add Fenugreek mixture in portions to besan mixture Carefully and mix everything together.
The batter should be smooth and runny in consistency.
Do a little taste test and add more salt if you need to.
When you have an even smooth mixture, leave it to sit for 5 minutes.
Heat a large non-stick frying pan over a very high burner and grease with oil or butter, then reduce the heat to medium low.
Using a ladle, spoon one helping of the batter into the center of the tawa, swirling it round gently with the handle to get it to spread as evenly as possible in a circle.
Cook it for 1-2 minute on one side, then flip it over with a spatula and cook on the other.
Remove the Pudla and start again with another one.
The key is to drizzle oil on the edges of the pan before you cook the next Pudla.
Eat pudla hot, hot, hot dunked in coriander chutney or tomato ketchup.
Ingredients
Directions
In a bowl take washed and chopped fresh fenugreek (methi) leaves.
Add fresh chopped coriander leaves, chopped spring onions (green part), chopped green garlic, Chopped Green chilies, finely chopped ginger, Asafetida (hing), coriander powder, Turmeric powder, red chilli powder, cumin powder and salt.
Mix well with hands.
Now add chopped tomato and again mix well with hands.
Take besan in another mixing bowl and add water slowly removing any lumps that may have formed. Tactile is best – I just do this with my fingers!
Don’t overmix. About a minute should do.
Add Fenugreek mixture in portions to besan mixture Carefully and mix everything together.
The batter should be smooth and runny in consistency.
Do a little taste test and add more salt if you need to.
When you have an even smooth mixture, leave it to sit for 5 minutes.
Heat a large non-stick frying pan over a very high burner and grease with oil or butter, then reduce the heat to medium low.
Using a ladle, spoon one helping of the batter into the center of the tawa, swirling it round gently with the handle to get it to spread as evenly as possible in a circle.
Cook it for 1-2 minute on one side, then flip it over with a spatula and cook on the other.
Remove the Pudla and start again with another one.
The key is to drizzle oil on the edges of the pan before you cook the next Pudla.
Eat pudla hot, hot, hot dunked in coriander chutney or tomato ketchup.
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