Condiments, Spice Powders

How to make Menthe Hittu | Menthyada Hittu | Methkoot Recipe

What is Menthe Hittu | Menthyada Hittu

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. A multipurpose aromatic spice powder used in Karnataka cuisine, to jazz up dishes and meals. With slight variations, this powder is also sometimes called Methkoot (used in Maharashtrian Cuisine).

Where is this Menthe Hittu | Menthyada Hittu used?

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 (VIDEO BELOW)

You could also use this as a stuffing in parathas for a rustic, tasty twist. This powder also tastes amazing when topped on plain Upma / Poha as well as paired with the following rustic flatbreads from Indian cuisine.

Delicious Bonda Soup recipe which uses Menthe Hittu as the main ingredient

A multipurpose aromatic spice powder used in Karnataka cuisine, to jazz up dishes and mealsPin

Similar Spice powders that our family loves are:

Flaxseed Molagapodi
Flaxseed Molagapodi or Flaxseed Spiced Lentil Powder is a spicy condiment made in South India. It is served with Idli, Dosa, uttapams or with steamed rice.  
Check out this recipe
Flaxseed Molagapodi or Flaxseed Spiced Lentil Powder is a spicy condiment made in South India. It is served with Idli, Dosa, uttapams or with steamed rice.
Moringa Spice Powder | Murungai Keerai Molagapodi
Moringa Spice Powder | Murungai Keerai Molagapodi is a spice powder/ condiment made with mixed lentil & super food moringa leaves. Served with Steamed rice or Idli-Dosa
Check out this recipe
Moringa Spice Powder | Murungai Keerai Molagapodi is a spice powder/ condiment made with mixed lentil & super food moringa leaves. Served with Steamed rice or Idli-Dosa
Navaratri Sundal Podi + how to make Karamani Sundal using Sundal Podi
Sundal Podi is a ubiquitous spice powder mix used to season Sundal (or legume Stir fry). It can also be used in vegetable stir fries as an aromatic seasoning.
Check out this recipe
Sundal Podi is a ubiquitous spice powder mix used to season Sundal (or legume Stir fry). It can also be used in vegetable stir fries as an aromatic seasoning.

 Let’s get to making Menthye Hittu

Cuisine – Indian, Course – Condiment / Spice Powder , Spice level – medium

Prep time – 10 mins, Roasting time – 15 mins, Makes ~ 250 grams of the condiment

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

 PIN FOR LATER

A multipurpose aromatic spice powder used in Karnataka cuisine, to jazz up dishes and meals Pin

 1 cup=200 ml

What you need to make Menthye Hittu:

  • 1/4 cup Pigeon Pea (Toor dal)
  • 1/4 cup Bengal gram (Channa dal) 
  • 1/4 cup Split green gram (Moong dal)
  • 1/4 cup Split black gram (Urad dal)
  • 5 Dry Red chilli ( **Don’t use kashmiri variety**)
  • 3 TBSP Dry Coriander seeds (Dhaniya)
  • 1/2 tsp Fenugreek seeds (methi dana – don’t increase this quantity for this above proportion of dals, else the powder becomes too bitter)
  • 1/8 tsp Asafoetida (Hing, skip for GF)
  • 1 tsp Salt
  • 1/8 tsp Turmeric
  • 1 tsp Jaggery (optional but recommended)
  • 1/2 tsp Oil
A multipurpose aromatic spice powder used in Karnataka cuisine, to jazz up dishes and meals Pin
Step by Step recipe to make Menthya hittu

How to make Menthe Hittu or Methkoot

(See step by step picture above for detailed steps)

  1. Dry roast all the dals (ONE by ONE) till they turn golden brown. Take them to a plate. Let it cool. 
  2. Similarly dry roast the coriander seeds and fenugreek too. Remove from plate  
  3. Add the oil, roast the chillies on low flame for 15-30 seconds, remove. 
  4. Cool all ingredients to room temperature. 
  5. Pulse all dals together to a coarse powder. 
  6. Now add coriander seeds + methi seeds and pulse just once. 
  7. Add the chillies, salt, turmeric, hing(if using) , jaggery and pulse again.
  8. You would get a semi coarse powder. 
  9. Cool and store in an airtight container. 
  10. Use dry and sterile spoons always to use any condiment 
A multipurpose aromatic spice powder used in Karnataka cuisine, to jazz up dishes and mealsPin

Menthye Hittu | Menthyada Hittu

Kalyani
A multipurpose aromatic spice powder used in Karnataka cuisine, to jazz up dishes and meals 
5 from 9 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Condiment, Spice Powders
Cuisine Karnataka Cuisine, South Indian
Servings 250 grams

Ingredients
  

  • 1/4 cup split pigeon pea Toor dal
  • 1/4 cup Bengal Gram Channa dal
  • 1/4 cup Split Green gram Moong dal
  • 1/4 cup split black gram Urad dal
  • 5 Dry Red Chillies **Don’t use kashmiri variety**
  • 3 TBSP Dry Coriander seeds Dhaniya
  • 1/2 tsp fenugreek seeds methi dana – don’t increase this quantity for this above proportion of dals, else the powder becomes too bitter
  • 1/8 tsp Asafoetida Hing, skip for GF
  • 1 tsp salt
  • 1/8 tsp Turmeric
  • 1 tsp Jaggery optional but recommended
  • 1/2 tsp Oil

Instructions
 

  • 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
Keyword Condiment,, Menthe Hittu, Menthye Hittu, Methkoot, podi, Spice Powder
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18 Comments

  1. Mina Joshi

    5 stars
    I love all the ingredients used to make this spice mix – Lots of proteins and the healthy hing and methi seeds. I would love to use it to thicken and flavour my gravies. Thanks for sharing this recipe.

  2. Chef Mireille

    5 stars
    what a healthy spice mix with all the different lentils used full of protein. Something that adds flavor and nutrition to foods is definitely something I have to try.

  3. Shobha Keshwani

    5 stars
    This is something new to me. I have never tasted this podi. It has to be a healthy one as the fenugreek is the key ingredient. I shall try it out soon.

  4. Mayuri Patel

    5 stars
    That is one interesting spice mixture Kalyani. And to think that methne hittu goes so well with so many Indian style flatbreads. A handy and versatile spice powder to have in the pantry to replace pickles.

  5. Jayashree T.Rao

    5 stars
    Menthe Hittu is one of the essentials at home and make it regularly at home. However, the measurements are different and we sieve it after grinding. Nice post Kalyani.

  6. 5 stars
    Such a healthy and flavorsome this spice mix is. Will try to make this Menthe Hittu. Would love to have it in my parathas. It is always a welcome to try out such different recipes. Nice post!

  7. 5 stars
    I remember amma making this regularly along with other pudis but never really bothered to register it then when she used to say this is a versatile pudi in the kitchen . Now that I have ur recipe ,I think I will have to start making it regularly

  8. Priya Srinivasan

    5 stars
    Thats one aromatic podi kalyani! I love to have a variety of dry podi in my pantry, they serve multiple purpose! menthe hittu is very new to me, i m definitely making this podi.

  9. 5 stars
    I love this spice powder. Some steaming rice, ghee and methe hit! I loved your pictures of the powder especially the one with the chilli.

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