Sunday, August 31, 2008

Methi Bhaaji na Pooda

Methi Bhaaji na Pooda
Fenugreek Leaves Pancake
2 cups Methi or fenugreek leaves, chopped
1 cup wheat flour
1 cup besan/bengal gram flour/chickpeas flour
Salt to taste
1/4 cup plain yogurt
1/2 tsp turmeric powder
1/2 tsp red chili powder
1/4 tsp owa/ajmo/ajwain/ajowan/thymol seeds
1 clove garlic, chopped
1 small onion, minced
oil for shallow frying

1. Mix all the ingredients except last 3.
2. Add water gingerly to make a batter.
3. Cover and keep aside for 2-3 hours.
4. When ready to make poodas or dosas, add garlic & onion. Stir well.
5. Heat a pan or griddle. Pour a ladleful of batter. Drizzle a drop or two of oil. Cover.
6. Flip over and cook on both the sides till brown spots appear.

Note -
1. You can add green garlic clove along with greens in the same batter instead of garlic clove.
2. You can adjust the amount of yogurt per your desire for sourness.
3. If you do not want to keep the batter for 2 - 3 hours, you can add a pinch of baking soda and proceed.

This post is my contribution to Red Chilies' Herb Mania - Fenugreek
Herb Mania event is started by Dee of Ammalu's Kitchen.


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