Breakfast recipe: Methi or fenugreek contains all the goodness of iron and soluble fibre. This winter vegetable is beneficial not only as sabzi, but also in paratha, thepla, dhokla or more. One can begin winter morning with a sumptuous breakfast which is healthy and yummilicious too.
For a perfect healthy breakfast, methi can be added to your paratha and thepla dough. You can even add it to your dosa batter and surprise with this healthy breakfast on a winter morning. These dishes can be very handy as a lunch box recipe or while you are travelling.
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Here we bring you three wintery morning breakfast recipes made with the good old methi.
Methi Thepla
It’s a Gujarati flattened and round chapati made with whole wheat flour and besan. Make it healthier with fresh methi leaves that add a delicious flavour to the dish. The green colour of methi makes the yellow thepla even more appealing to the eye too. It is softened with yoghurt added to the flour. You can store it for long.
INGREDIENTS
2 cups wheat flour / atta
¼ cup besan / gram flour
½ tsp kashmiri red chili powder / lal mirch powder
1 tsp sesame seeds / til
¼ tsp turmeric / haldi
½ tsp carom seeds / ajwain
1 green chili (chopped)
salt to taste
1 inch ginger (grated)
1 cup methi leaves / fenugreek leaves (finely chopped)
½ cup curd / yogurt (fresh / sour)
water as required (to knead dough)
2 tsp oil
5 tsp oil / ghee (for roasting)
INSTRUCTIONS
in a large mixing bowl take wheat flour and besan.
also add chili powder, turmeric, sesame seeds, carom seeds and salt.
additionally, add green chili and ginger.
now add finely chopped methi leaves.
give a rough mix making sure the spices are combined well.
furthermore, add half cup of curd and combine the dough well.
additionally, add some water and knead the dough.
knead the dough to smooth and soft texture like of chapathi dough.
add 2 tsp of oil and knead the dough for 5 more minutes.
now pinch a medium sized ball dough, roll and flatten it.
also dust with some wheat flour.
further roll it in a thin circle like chapathi or paratha.
now on a hot tawa place the rolled thepla and cook for a minute.
furthermore, when the base is partly cooked, flip the methi thepla
also brush oil / ghee and press slightly.
finally, serve methi thepla with raita and pickle.
Methi Dosa
Give your regular masala dosa a greenish spin with methi. A must-have in winters, you only need to mix methi in the rice flour. To cut methi’s bitter taste, add some jiggery for a bitter-sweet flavour. Pair it with coconut chutney and enjoy.
INGREDIENTS
3 cup idli rice
3 tbsp methi / fenugreek
water (for soaking and grinding)
2 tsp salt
INSTRUCTIONS
in a large bowl soak 3 cup idli rice and 3 tbsp methi.
soak for 5 hours with enough water.
drain off the water and transfer to the blender or grinder.
blend to smooth batter adding water as required.
prepare slightly watery consistency batter as methi absorbs water and thickens batter.
ferment the batter for 8 hours or till it doubles.
mix the batter gently without disturbing air pockets.
add 2 tsp salt and mix gently. Batter is ready.
Pour a ladleful of batter on hot tawa and spread gently forming slightly thick dosa.
sprinkle oil over dosa.
cover and cook for a minute or until the dosa is cooked completely.
finally, enjoy methi dosa with chutney.
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Methi Paratha
The classic Indian bread is common for breakfast. You can make it healthier with methi. Mix the methi leaves with wheat flour dough and spices. Serve with a bowl of curd.
INGREDIENTS
2 cups wheat flour / atta
1 cup methi leaves / fenugreek leaves (finely chopped)
¼ cup curd / yogurt (fresh / sour)
½ tsp turmeric / haldi
1 tsp ginger paste
½ tsp kashmiri red chili powder / lal mirch powder
¼ tsp cumin powder / jeera powder
salt to taste
½ tsp carom seeds / ajwain
2 tsp oil
water as required (to knead dough)
5 tsp oil / ghee (for roasting)
INSTRUCTIONS
take wheat flour and chopped methi leaves in a bowl.
add ¼ cup of curd. curd helps to remove the bitterness of methi leaves.
additionally, add spices and salt to taste.
add 2 tsp of oil and combine well.
add some water and knead the dough.
cover with moist cloth and rest for 30 minutes.
now pinch a medium sized ball dough, roll and flatten it.
also dust with some wheat flour.
roll to 5 inches using rolling pin.
additionally, grease with ghee or oil
bundle it up and flatten to ball.
roll it in a thick circle like paratha.
on a hot tawa place the rolled paratha and cook for a minute.
also brush oil / ghee and press slightly.
finally, serve methi paratha with raita and pickle.
Serve hot.
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