Menthe kadubu recipe | Wheat flour dumplings in methi leaves | North Karnataka menthe kadubu
By Latha on March 2nd, 2017
Menthe kadubu recipe explained with step by step pictures. Menthe kadubu is nothing but wheat flour dumplings. Wheat flour dumplings are boiled and then tempered with fenugreek leaves or methi leaves. Menthe kadubu is a popular North Karnataka delicacy. The menthe kadubu recipe varies widely from region to region. Mainly there are 2 types. One is dry version and the second one is gravy version.
I have explained dry version here. In gravy version plain dough is used. The plain dough is rolled like chapathi, cut into pieces and then cooked in boiling water. But in dry version small flat dumplings are prepared and then cooked in the boiling water. Here the dough is not plain. I have added chili powder, ajwain seeds and asafoetida. Finally the cooked dumplings are tempered using mustard, cumin, onion and methi leaves. Tempering is common in both dry and gravy version. Soon I will post the other version also.
I have used wheat flour in this menthe kadubu recipe. But using a combination of wheat and jowar flour also in practice (3/4 cup wheat + 1/4 cup jowar). This can also be prepared using rice flour.
Methi leaves are very rich in vitamins, proteins and minerals. Some of the major ingredients in methi leaves are calcium, potassium, phosphorus, iron, dietary fiber and vitamin K. If you are looking for more recipes from fenugreek seeds or fenugreek leaves then do check our methi paratha, menthe huli or fenugreek seeds rasam, methi idli, methi ricebath and menthe palle or fenugreek leaves dal.
Preparation time: 15 min
Cooking time: 30 min
Serves: 2
Ingredients (for dough): (measuring cup used = 240ml)
- 1/2 cup wheat flour
- 1/2 tsp red chili powder (adjust as per your spice level)
- A big pinch of asafoetida
- 1/4 tsp carom or ajwain seeds
- Salt as per your taste
- Water as required
Ingredients (for tempering):
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1 onion finely chopped
- 1/2 cup finely chopped methi or fenugreek leaves
- 1/4 tsp red chili powder or 1 green chili
- 1/4 tsp turmeric powder
- Salt as per your taste
- 5-6 tsp cooking oil
Instructions for making menthe kadubu:
- Take wheat flour, salt, red chili powder, asafoetida and carom seeds in a wide bowl.
- Use required water and prepare a soft but non-sticky dough. It should be softer than chapathi dough. Take a lemon sized ball roll it and cut into pieces. Please look into the image.
- Dust your fingers and make small flat dumplings.
- Boil water in a container and cook the dumplings for about 20 minutes under medium flame. You can also pressure cook them by making 2 whistles.
- Meantime prepare tempering using oil, mustard seeds and cumin seeds.
- When the mustard seed splutters, add in finely chopped onion and saute until soft.
- Add in finely chopped methi or fenugreek leaves and saute until soft.
- Add in red chili powder (optional), salt and turmeric powder. You can also add a green chili, if you want a spicy menthe kadubu.
- Next add in cooked wheat flour dumplings along with 1/2 cup of boiled water.
- Cook until excess water is dried. Serve and enjoy
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