Healthy methi nashta

Name: Healthy methi nashta
Total time: 1800 s
Yield: 2 servings
Cuisine: Indian
Ingredients: For batter-; 1 cup semolina; 1 cup chickpea flour; 1 cup fenugreek leaves (methi) - chopped; 1 carrot - grated; 1 green chili - chopped; 1 tsp ginger-green chili paste; 1/2 cup curd; as per taste salt to taste; 1 Eno packet; as required water; for tempering-; 2 tbsp oil; 1/2 tsp cumin seeds; 1/2 tsp mustard seeds (rai); 1 tsp poppy seeds (khus-khus); as requried Fresh curry leaves; 1 pinch asafoetida

Sunita Raghav @sunitaraghavrasoi

Haryana

#GA4 #week19

Sunita Raghav @sunitaraghavrasoi

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Ingredients

30 mins

2 servings

For batter-
1 cupsemolina
1 cupchickpea flour
1 cupfenugreek leaves (methi) - chopped
1carrot - grated
1green chili - chopped
1 tspginger-green chili paste
1/2 cupcurd
as per tastesalt to taste
1Eno packet
as requiredwater
fortempering-
2 tbspoil
1/2 tspcumin seeds
1/2 tspmustard seeds (rai)
1 tsppoppy seeds (khus-khus)
as requriedFresh curry leaves
1 pinchasafoetida

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Steps

30 mins

1

In a bowl, add all the ingredients mentioned in the batter section. Mix well with 1/2 cup water and let it sit for 10 minutes by covering it with a lid.
2

Then, after 10 minutes add eno to it and little water. Mix well.
3

Heat oil in a pan and add all the ingredients mentioned in tempering section. Cook them for a minute.
4

Then, add 3 full ladles of batter to it. Spread it evenly and sprinkle red chili powder over it. Cover it with a lid and let it cook for 2 minutes on medium flame.
5

Then, flip it gently and cook the other side for 2 minutes. Methi nashta is ready. Serve it hot with sauce or chutney.