Breakfast recipe: Methi or fenugreek contains all the goodness of iron and soluble fiber. Winter mornings can be started with a healthy and delicious sumptuous breakfast.
For the perfect healthy breakfast, methi can be added to paratha and tepra dough.In addition to dosa dough, this healthy breakfast can also be a surprise on winter mornings.These dishes are , very useful as a bento recipe or while traveling.
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Here are three winter morning breakfast recipes using good old methi.
Methi Tepla
Gujarati flat and round chapattis made with whole wheat flour and besan. Stay healthy with fresh methi leaves that add delicious flavor to your dishes. The green color of the methi makes the yellow tepra even more attractive. Yoghurt is added to the flour to soften it. It can be stored for a long time.
material
2 cups flour/atta
¼ cup besan/gram flour
Kashmiri Red Chili Powder/Lal Mirchi Powder ½ tsp
1 teaspoon sesame seeds/teal
¼ tsp turmeric/haldi
½ teaspoon carom seed/adjwain
1 green chilli (chopped)
salty
1 cm ginger (grated)
1 cup methi leaves/fenugreek leaves (finely chopped)
1/2 cup curd/yogurt (fresh/sour)
Water as needed (to knead the dough)
2 tsp oil
5 tsp oil/ghee (for roasting)
procedure
Place flour and besan in a large mixing bowl.
Also add chili powder, turmeric, sesame seeds, carom seeds and salt.
Also add green chilies and ginger.
Add finely chopped methi leaves.
Mix well so that the spices are well mixed.
In addition, add half a cup of tofu and mix the dough well.
Add more water and knead the dough.
Knead until you have a smooth, soft dough like chapati dough.
Add 2 teaspoons of oil and knead the dough for another 5 minutes.
Pinch a medium-sized ball of dough and roll it flat.
Also dust with flour.
Further, roll it into a thin circle like chapatti or paratha.
Place the rolled tepra on the hot tawa and cook for 1 minute.
Furthermore, when the base is soft-boiled, turn the metipura over.
Also, apply oil/ghee with a brush and press lightly.
Finally, the methi tepra is served with raita and pickles.
Methi Dosa
Put a methi, greenish spin on your regular masala dosa. Winter essentials, just mix rice flour with methi. To cut the bitterness of methi, add jigery for a bittersweet flavor. Enjoy with coconut chutney.
material
3 cups idli rice
3 tablespoons methi/fenugreek
Water (for soaking and grinding)
2 teaspoons salt
procedure
Soak 3 cups of idli rice and 3 tablespoons of methi in a large bowl.
Soak in enough water for 5 hours.
Drain and transfer to a blender or grinder.
Add water as needed to smooth the dough.
Prepare the batter with a slightly watery consistency, as the methi absorbs water and thickens the batter.
Let dough rise for 8 hours or until doubled.
Gently mix the batter without disturbing the air pockets.
Add 2 teaspoons of salt and mix gently. The batter is ready.
Pour a ladleful of the batter into the hot tawa and gently spread it into a slightly thicker dosa shape.
Sprinkle the dosa with oil.
Cover and cook for 1 minute or until dosa is cooked through.
Finally, enjoy methi dosa with chutney.
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Methi Paratha
Traditional Indian bread is often served for breakfast. You can make it healthier with methi. Mix methi leaves with flour dough and spices. Serve with a bowl of curd.
material
2 cups flour/atta
1 cup methi leaves/fenugreek leaves (finely chopped)
Curd/yogurt (fresh/sour) ¼ cup
½ teaspoon turmeric/haldi
1 teaspoon ginger paste
Kashmiri Red Chili Powder/Lal Mirchi Powder ½ tsp
1/4 teaspoon cumin powder/jeera powder
salty
½ teaspoon carom seed/adjwain
2 tsp oil
Water as needed (to knead the dough)
5 tsp oil/ghee (for roasting)
procedure
Place flour and chopped methi leaves in a bowl.
Add ¼ cup of curd. The curd helps remove the bitterness of the methi leaves.
In addition, add spices and salt to taste.
Add 2 teaspoons of oil and mix well.
Add water and knead the dough.
Cover with a damp cloth and let rest for 30 minutes.
Pinch a medium-sized ball of dough and roll it flat.
Also dust with flour.
Roll to 5 inches using a rolling pin.
In addition, grease with ghee or oil
Bundle it up and flatten it into a ball.
Roll into a thick circle like a paratha.
Place the rolled parathas on the hot tawa and cook for 1 minute.
Also, apply oil/ghee with a brush and press lightly.
Finally, serve methi paratha with raita and pickles.
Serve hot.
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