Menthe idli recipe | Fenugreek seeds idli | menthya kadubu | Methi idly
By Latha on June 28th, 2016
Menthe idli or fenugreek seeds idli recipe explained with step by step pictures and a video. Menthe idli or menthya kadubu is a diabetic friendly recipe. You get super soft methi idlies, which are not sweet. Equal portions or fenugreek seeds and urad dal are used to prepare this menthe idli or kadubu. You can serve these idlis with coconut chutney or sambar.
This is tasty recipe using fenugreek seeds, which helps us to consume whole lot of fenugreek seeds easily. I have used rice rava (cream of rice) in this recipe. But you can also use whole rice and follow the regular idli making recipe. I have shared soft idli recipe using idli rava earlier. This recipe is almost similar to that except few variations.
Generally jaggery is used in most of the methi or fenugreek seeds recipes. But in this recipe since jaggery is not used, we can say this is a complete diabetic friendly idli recipe. If you are looking for more methi seeds recipes then do check menthe huli or fenugreek seeds rasam, menthe dose or fenugreek seeds dosa and menthe thambli or raita recipes. Or if you are loooking for some recipes using methi or fenugreek leaves then do check my menthe palle (methi dal), menthe soppina rice bath and menthe soppina parota (methi paratha) recipes.
I have already posted three instant idli recipes. They are pumpkin sweet idli, apple sweet idli and cucumber idli. So here goes the recipe of soft idli using idli rava.
I have made a video on this recipe with Kannada narration, which I have embedded it below. Kindly have a look.
Preparation time: 14 - 15 hrs
Cooking time: 30 min
Serves: 30 - 40 idlis
Ingredients: (measuring cup used = 240ml)
- 2 cup idli rava / cream of rice
- 1/4 cup urad dal
- 1/4 cup fenugreek / methi seeds
- 1/2 cup Avalakki / beaten rice / poha
- Salt as per your taste
Instructions for making Menthe or fenugreek seeds idli:
- Rinse well and soak urad dal and fenugreek seeds in good drinking water for 4 - 5 hours. Slightly increase the urad dal quantity if the climate is cold.
- Rinse and soak beaten rice for about 30 minutes.
- Take idli rava or rice rava in a large container. Add in warm water to the idli rava or rice rava. Drain the water completely and set it aside before you start grinding the dals and beaten rice.
- Now in the first batch transfer soaked urad dal and fenugreek seeds in to a mixer grinder. Start grinding the dals by adding the water litte by little.
- Grind until fluffy. Pour the batter to the container, which has rinsed rice rava.
- In the second batch grind the remaining urad dal, fenugreek seeds and soaked beaten rice. Use required water for grinding.
- Grind until smooth. Pour the batter to the container, which has rinsed rice rava.
- Mix well and prepare the batter, having regular idli batter consistency. Close the lid and rest it for 7 - 8 hours for fermentation.
- Next day morning you can see the batter has raised. Add in salt.
- Mix well and the batter is ready for menthe idli or menthe kadubu or fenugreek seeds idli.
- Grease the idli plates with oil or ghee and drop the batter to the idli moulds.
- Steam it for 10 - 12 minutes. Place the idli plates only after the steam starts. Do not over cook the idlis. Wait for 5 minutes then take out the idlis.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
Dear Reader,
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