How to make Menthyada Hittu | Menthe Hittu Recipe | ಮೆಂತ್ಯದ ಹಿಟ್ಟು Recipe | Roasted Fenugreek powder | Karnataka Special Condiment

Menthe Hittu or Menthyada hittu (Menthya in Kannada means Fenugreek seeds / Methi dana and hittu means flour, here it refers to the spice powder) is a special, delicious and versatile condiment used in North Karnataka Cuisine. 

Filled with super healthy ingredients, primarily methi seeds (fenugreek seeds), its proteinicious and is eaten with hot rice+ghee , added to many curries (including making the very famous Menthe Gojju - tangy spicy dip - recipe soon!), and also eaten with rustic GF flatbreads like the following. I love this especially in this no-fry Bonda Soup

• Multigrain Thalipeeth
• Akki Rotti (Rice flour flatbread) 
• Besan Pudla (Instant Gramflour pancake)
• Methi Jowari Bhakri 
• North Karnataka Sabsige Soppu Thalipitta (Dill leaves Thalipeeth)
• Ragi Rotti (Finger millet flat bread) 
• Karnataka style Jowari (Jwari) rotti
• Mangalore style Sajjige Rotti - Vegan semolina pancakes (hand patted). 

This powder also tastes amazing when topped on plain Upma / Poha as well. 

Similar Spice powders that have been heirloom recipes that our family loves are:

Kakarakaya podi (bitter gourd/ bitter melon spicy powder) 

Moringa leaves Podi 

Bangalore special Chutneypudi*

Godhi Chutneypudi (chutneypudi made with wheat kernels)*

Flaxseeds Chutneypudi*

Poondu Podi (Garlic flavoured spice powder)

Let's get to today's recipe:

Prep time - 10 mins, Roasting time - 25 mins, Makes ~ 250-300 grams of the condiment

Shelf life - upto 2 months when refrigerated and used with sterile spoons

 PIN FOR LATER

(1 cup=200 ml)

What you need:

• Toor dal - 1/2 cup
• Channa dal - 1/2 cup 
• Moong dal - 1/2 cup
• Urad dal - 1/4 cup
• Dry Red chilli - 4to 5 (adjust spice) - **don't use kashmiri variety**
• Dry Coriander seeds - 3 TBSP
• Methi dana / Menthya / fenugreek seeds - 1/2 tsp (don't increase this quantity for this above proportion of dals, else the powder becomes too bitter)
• Hing / asafoetida - 1/8 tsp (skip for GF)
• Salt - to taste (approx 1.25 tsp)
• Turmeric - 1/8 tsp
• Jaggery - 1/2 tsp (optional but recommended)
• Oil - 1/4 tsp

How to: (See step by step picture above for detailed steps)

• Dry roast all the dals (ONE by ONE) till they turn golden brown. Take them to a plate. Let it cool. 
• Similarly dry roast the coriander seeds and fenugreek too. Remove from plate  
• Add the oil, roast the chillies on low flame for 15-30 seconds, remove. 
• Cool all ingredients to room temperature. 
• Pulse all dals together to a coarse powder. 
• Now add coriander seeds + methi seeds and pulse just once. 
• Add the chillies, salt, turmeric, hing(if using) , jaggery and pulse again.
• You would get a semi coarse powder. 
• Cool and store in an airtight container. 
• Use dry and sterile spoons always to use any condiment