Methi (Fenugreek) is used in many different forms in Indian cooking. Its use as greens, herbs and the seeds are innumerable. Its rich nutritional value (http://en.wikipedia.org/wiki/Fenugreek) has invaluable health benefits ranging from being hypoglycemic and hypolipidemic [Kassaian et al. Int J Vitam Nutr Res. 2009;79:34-39] effects to being used in treating a variety of digestive conditions such as gastritis, and constipation. It is also known to have anti-inflammatory properties and is widely popular as a galactagague which is to boost the production of breast milk. The mechanism of its action on increasing the production of breast milk appears to be from its ability to stimulate the production of sweat and the breast happens to be a modified sweat gland.
Below is a popular recipe using methi.
Masala Dosa (Crispy Rice and Lentil Crepe)
| Rice flour – 2 cups
Split black gram lentils – ½ cup Split chick pea lentils – 1 tbsp Split mung lentils – 1 tbsp Fenugreek seeds – ¼ tsp Water – 3 cups Oil for shallow frying – about ¼ cup Salt – to taste |
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Soak the lentils and fenugreek seeds for at least 4 hours. Drain and grind into a fine batter adding water a little at a time. Blend in the rice flour and salt adding the remaining water. Ferment overnight.
Heat a griddle on medium. Pour a ladle of batter and spread thin. Add a tea spoon of oil on the edges. Cook for a minute or till golden brown. Serve with chutney and potato curry (Recipe in the cookbook, Bengaluru Brunch).
Bengaluru Brunch 