Breakfast Recipes Gujarati Cuisine Snacks

Methi (Fenugreek) Handvo

Preparation time – 18 to 20 hours
Cooking time – 20 to 25 minutes


Rice – 3 cup
White Urad Dal – 1 cup
Garlic Paste – 3 Tablespoons
Ginger Paste – 1 Tablespoon
Green Chilly Paste – 3 to 4 Tablespoons
Soda – 1/2 Teaspoon
Salt To Taste
Fresh Fenugreek( Methi) Leaves – 1/2 cup
Sugar – 2 to 3 Tablespoons
Turmeric powder – 1 Teaspoon
Oil  – 3 Tablespoons
Mustard Seeds – 2 Teaspoons
Curry Leaves – 8 to 10
Hing – 1 Teaspoon
Sesame Seeds – 1 Tablespoon


Soak Rice and Udad dal Separately for whole night. Drain and grind to a batter with a grainy texture. Transfer to a deep bowl and set aside in a warm place to ferment for 5 to 6 hours.

Heat 2 tablespoons oil in a small non stick pan. Add mustard seeds and let them splutter.
Add curry Leaves, hing, Garlic paste, ginger paste and green chilly paste, sesame seeds, fenugreek leaves, turmeric powder, saute for 10 seconds. Add this tempering to the batter and mix well. Add sugar and mix well. Add Salt and mix well.

Take one small kadai pan add 1 teaspoon oil and pour 1 laddle of batter. sprinkle some white sesame seeds. Cook for 4 to 5 minutes till underside is lightly browned. Turn it and continue to cook for 4 to 5 minutes. 

Do the same process with remaining batter.

Cut into pieces and serve with Green chutney

Tip : I use fresh fenugreek leaves. you can aslo use kasuri mathi instead of fresh fenugreek leaves.


Comments are closed.