Cooking Instructions
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Step 1
In a mixing bowl, add
Rice Flour (1 cup)
and
Salt (to taste)
. Then add
Ginger Paste (1 Tbsp)
,
Green Chili Pepper (3)
,
Cumin Seeds (1 Tbsp)
,
Ground Turmeric (1 tsp)
, and
Fresh Fenugreek (1/4 cup)
.
Step 2
Add a splash of
Oil (as needed)
and water and mix it to make a smooth batter. The pouring consistency of the batter should be like for crepes. Not very thick and not very thin.
Step 3
Heat your skillet before greasing and grease it really well with more
Oil (as needed)
. Then pour a ladle of batter over the hot pan. The batter will start cooking the moment it’s in the pan so you have only a few seconds to swirl it all around to cover the bottom. You will not be able to spread it much like a pancake though.
Step 4
Drizzle more
Oil (to taste)
around it and cover it with a lid. Leave to cook until the edges start to crisp up and turn brown. Then loosen with a spatula and flip. And cook until spottily brown on the other side.
Step 5
Repeat these steps with the remaining batter. Make as many as you need.
Step 6
Heat a pan and
Unsalted Peanuts (1 cup)
,
Garlic (5 cloves)
, and
Dried Red Chili Peppers (2)
. Roast till the peanuts turn light brown and it releases an aroma.
Step 7
Transfer it to a plate and once it cools down completely, grind it to a coarse powder. Add
Salt (to taste)
and mix. Dry peanut chutney is ready.
Step 8
Serve the methi with the peanut chutney on the side.
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