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 / Pohaas well.
Similar Spice powders that have been heirloom recipes that our family loves are:
Kakarakaya podi (bitter gourd/ bitter melon spicy powder)
Bangalore special Chutneypudi*
Godhi Chutneypudi (chutneypudi made with wheat kernels)*
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
