Plant Based Dishes

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

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

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

Kakarakaya podi (bitter gourd/ bitter melon spicy powder) 

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Moringa leaves Podi 

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Bangalore special Chutneypudi*

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Godhi Chutneypudi (chutneypudi made with wheat kernels)*

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Flaxseeds Chutneypudi*

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Poondu Podi (Garlic flavoured spice powder)

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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

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(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

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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 

  

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