Today’s post is dedicated to a dear reader who has been asking for this recipe from quiet some time and to my dearest granny who remains in my memories always. In memory of my granny , sharing with you all today recipe of ” Menthe Hittu ( Menthyada Hittu ) / Methkoot ” – one of her trademark dishes… This dish is basically from North Karnataka and Maharashtra. Made from various mixed pulses and grains , Methkoot is very proteinaceous , nutritious and delicious . Mix it with some hot rice, top it with little ghee and relish… Aah..Yumm… bliss!!! Even the fussy kids will keep asking for more ….
Growing up we all cousins used to form a circle around my granny and she would fondly feed us all with this menthe hittu rice telling us a story . The taste of it still lingers my taste buds. The laughter ..the fun.. the food… Few memories are worth to cherish forever…. The container i have used today to present the dish is also my granny’s.
Menthe hittu in kannada actually means ” Fenugreek Powder “. But hey wait.. don’t squeese your noses. This powder doesn’t taste bitter at all …in fact the roasted fenugreek brings a distinct aroma to the powder , taking it to a new level.It won’t be spicy as usually its given to kids in the begining of the meal . Making this is very easy but important thing is roasting each ingredient properly .If you taste the powder as such you might not like it but once its mixed with hot rice and some ghee.. the aroma is just heavenly !! I am just drooling ..
Here goes the recipe that’s been passed from 1 generation to other … from granny to mom and now to me…and Finally to you ALL !!
MENTHE ( MENTHYADA ) HITTU / METHKOOT
Ingredients
- 1 cup Urad Dal / split black gram
- 1 cup Chana Dal Bengal Gram
- 1 cup Tuvar Dal/split pigeon peas
- 1/2 cup Moong Dal / split green gram
- 2 - 3 tsps horse gram, ( optional )
- 2 tsp Rice
- 4 - 5 tsp Wheat / broken wheat
- 1 tsp Methi seeds
- 2 - 3 tsp Coriander Seeds Dhania
- 2 tsp Cumin Seeds Jeera
- 1/4 tsp Pepper
- 2 - 4 Nos Red Chilli
- 1/2 cup Curry Leaves, (generous amount )
- 1 tsp Turmeric
- 1/2 tsp Hing /Asafoetida
Instructions
- In a frying pan / kadai dry roast each ingredients separately in a medium low flame till they are crisp and aromatic. take care not to burn anything.
- Let all the ingredients cool to room temperature.Grind them to a very smooth powder along with some salt in a mixer .
- Thats it, tasty menthe hittu bursting with flavors is ready.Store it in air tight containers and use when required.Tastes best upto 6 months.
- Tastes awesome when mixed with hot rice and ghee. If you want you can drizzle a few drops of lime juice and a pinch of salt too to make it more tasty .
Notes
- Handle it with a clean ,dry spoon as and when needed . No need to refrigerate.
- I normally add more curry leaves as its good for health and also it makes the powder more aromatic.
- Dry roast all the ingredients in medium heat or else it will burn soon n won't be roasted properly.
- Usually menthe hittu will not be spicy as its usually given to kids regularly in the beginning of the meal. So if you want you can add more chilli / pepper . But less spiced one tastes more good.
A new kind of podi..interesting.. Will try for sure
We try it with only toor dal.Mixed pulses make it so healthy.With ghee i can just gulp more rice.Yummy
wow so simple , i vl try soon , good pic smitha , u have so much traditional vessels 🙂
Vey new to me but it’s tempting…have to try it for sure:)
Very new to me but it’s tempting…have to try it for sure:)
Wow fenugreek powder with rice is new to me.I am sure the dals mask all the bitterness.
Thanks Smitha for honouring my request. Once again , the reciepe seems to be exactly how my mom used to make. Will try today and let you know the outcome
New to me :)will try it..Awsome clicks..Please link your recipes to my event http://remyasean.blogspot.in/2015/01/first-blog-anniversary-and-giveaway.html
looks awsome. I will try
Thanks Smitha for this recipe… I made it a couple of days back and it turned out just the way my mom does it…. everyone at home liked methyada hittu..
Hi ,thanks for trying …
Hi, You have nice website and I tried saboodana idli. It came out very nice. Menthe hittu, we use it a lot. We make gojju also with it, Tamarind syrup, jaggery, menthe hittu, little bit of salt, added together and giving seasoning. We also mix with yoghurt, small pieces of onion and give seasoning. It tastes really good. Just wanted to tell you.We can add it to kallepuri (puffed rice), oil, little salt, chilli powder, really tastes good. We also add it to thin poha, it tastes really good.
This is just fabulous Smitha! ❤️
I am a great fan of traditional food….I request u to post mysore style Sambhar powder
Sure Sreesha.. will post soon
It was really good..my husband remembered his granny
Aah… that’s such a lovely comment !! thx a lot …
tryed today smitha , it came well thanks dear 🙂
can I add flax seeds too in it
may be you can … i havent tried .. roast and powder
Thanks for the recipe smitha
Dear smitha, we Jain’s make this powder. It tastes well with hot akki roti with ghee. Awesome. Try ones
One of my favourite podis!
Awesome post.. This is new to me Smitha.. Usually I never include rice & broken wheat while making podi.. Next time I would to try this!! Btw,lovely presentation
I am planning to make this for my kids. Do you wash and dry the daals and curry leaves before roasting?
Thanks for lovable recipe Smitha. I had wanted this for a long time
Hey! Never heard of this before… The recipe looks like a healthy food item. I am planning to make it at home and going to try. Only one question – how do you eat it? You just mix it with cooked rice? What should be the ratio? Can we eat it with bread or chapati or anything else? Please let me know. Thank you!
ya just mix around 1-2 spoon of this mix with a cup of rice along with little ghee and a pinch of salt
Hi Smitha,
This appears to be very nice!
Unfortunately, I am allergic to gluten so can’t eat wheat. Can I substitute it with something else in this recipe?
Look forward to your reply.
Thanks!
Skip wheat .. no problem .
Hi Smitha,
Thanks for your prompt reply.
Will try this today and revert on how it turned out.
Hi Smitha,
This turned out just perfect! Thanks so much for sharing the recipe.
Is it recommended to put the airtight container in the fridge or keep it outside?
Please let me know; don’t want this aromatic brilliant chutney to get spoiled.
Thanks!
thanks .. u can keep it outside
Thanks for this healthy and wonderful recipe.
Just made it and stored
I tasted Menthe hittu in my friend,s house. Right from first time I fell in love with it. Thanks to my friend,s mother and she used cook wonderful and very very tasty meals.
God bless her immensely and give a very long and healthy life.