This is my mother in law’s recipe and I love it. The ‘methi na puddla’ is irresistible. This is a very simple, quick and easy to make dish. It uses fresh green fenugreek leaves and is full of flavor. The batter is made using whole wheat flour, gram flour, curd, spices, and water. The batter does not require any fermentation or any leavening agents and yet the puddla comes out crisp.
My mother in law never uses a nonstick pan for making this puddla. She tells that the puddla made in the nonstick pan will taste good but are not crisp. She always uses an aluminum or iron pan. She has inherited this method from her mother who lived in a village. Village cooking did not use any fancy gadgets or utensils for cooking food. The food would still be very tasty and flavorful. She always greases the pan with oil 2-3 hours prior to making the puddla. This helps in removing the puddla easily from the pan. The first two puddlas may require a little more oil to cook, and can even break while flipping but once the pan is heated evenly the puddla will come out perfect and crisp.
Methi na puddla is a very good source of iron for pregnant ladies. It is also very healthy and is good to have after post delivery.
The puddla tastes best when served hot immediately and when accompanied with sliced onions, ketchup and green chutney.
Friends, do make this dish and please share your comments and experiences!
Methi Na Pudla/Fenugreek Crepe
Methi Na Pudla/Fenugreek Crepe is a crepe made using whole wheat flour, chickpea flour (besan), fresh fenugreek leaves (methi) and spices. It uses a good amount of fenugreek leaves and does not need any fermentation or leavening agents. It is a very quick, easy and healthy dish and can be made at any time when fresh methi leaves are available. It is good for pregnant ladies and also post-delivery as it is iron-rich.
- 1 cup fenugreek leaves methi (washed and finely chopped)
- 1/2 cup whole wheat flour
- 2 tbsp chickpea flour besan
- 1 tsp ginger garlic paste
- 1/4 tsp asafoetida hing
- 1 tbsp oil
- 1 cup water
- 1/2 tbsp yogurt curd
- 1/2 tsp turmeric powder
- 1 tsp red chili powder or green chili paste as per spice level needed
- salt to taste
- 8 tsp oil to cook puddla
In a bowl take washed and chopped fenugreek leaves.
Add turmeric powder, red chili powder, asafoetida, ginger garlic paste, (green chili paste if you want spicier), oil. and salt
Rub fenugreek leaves and spices with fingers. Mix them well. Add yogurt.
Add whole wheat flour and chickpea flour.Mix.
Add water and make batter mixing well to see no lumps are there. Keep it covered aside for 30 minutes.
In the meantime grease the flat anodised/aluminium/iron pan with oil. If using nonstick pan no need to grease. (I prefer using the anodised/aluminum/iron pan for makiing puddla. The puddla comes out crisp).
Heat the greased pan. Now pour a ladleful of batter on the heated pan.
With a help of spatula spread the batter on all the sides from center to make a thin circle. (If using a non stick pan, pour the batter and spread it in a circular motion like making dosa with the ladle). Spread oil on the edges. keep the heat medium.
After 3-4 minutes gently flip the puddla and cook on the other side. (many times the first 2-3 puddla will not come out properly, but once the pan is heated evenly it will start coming out good).
Make similarly other puddla and serve hot with ketchup, chutney, sliced onions. I have shown the puddlas from both sides. See how crispy they are.