Methi Pudla, Methi Pudla Using Whole Wheat Flour
by Tarla Dalal
methi pudla recipe | methi chilla | healthy fenugreek pancakes | with 20 images.
methi pudla is a popular Gujarati breakfast snack. Learn to make methi chilla.
Delicious methi pancakes of whole wheat flour and besan perked up with chopped fenugreek and spice powders. methi pudla is a fantastic choice for breakfast. It can even be enjoyed with evening tea or for dinner.
While pudlas can be made plain or with other veggies, the methi pudla has a universal appeal because of the rich aroma of fenugreek and its special flavour, which is slightly bitter but very appealing to the palate.
A teaspoon of garlic paste adds to the flavour of this delicious snack, making it all the more irresistible. Serve the methi pudla fresh off the tava, with green chutney, crisp toasts and tea.
Fenugreek leaves in healthy methi pudla help in improving glucose and insulin responses, hence good for diabetics. The levels of cholesterol also reduced with intakes of fenugreek leaves.
Enjoy methi pudla recipe | methi chilla | healthy fenugreek pancakes | with step by step photos.
Methi Pudla, Methi Pudla Using Whole Wheat Flour recipe - How to make Methi Pudla, Methi Pudla Using Whole Wheat Flour
Preparation Time: Cooking Time: Total Time:
Makes 6 pudlas
For Methi Pudla
3/4 cup finely chopped fenugreek leaves (methi)
salt to taste
1 cup whole wheat flour (gehun ka atta)
2 tbsp besan (bengal gram flour)
1/4 tsp turmeric powder (haldi)
1 tsp garlic (lehsun) paste
1 tsp chilli powder
1/4 tsp asafoetida (hing)
1 tsp sugar
oil for greasing and cooking
For Serving With Methi Pudla
toasts
For methi pudla
- For methi pudla
- To make {span class="bold1"}methi pudla{/span}, combine the methi and little salt in a bowl, mix well and keep aside for 15 minutes. Squeeze out all the excess water.
- Transfer the methi into a deep bowl, add all the other ingredients and approx. 1½ cups of water and mix well.
- Heat a non-stick tava (griddle) and grease it using a little oil.
- Pour a ladleful of the batter on the tava (griddle) and spread in a circular motion to make a 150 mm. (6”) diameter circle.
- Cook on a medium flame, using little oil, till it turns golden brown in colour from both the sides.
- Repeat steps 3 to 5 to make 5 more {span class="bold1"}methi pudlas{/span}.
- Serve the {span class="bold1"}methi pudla{/span} immediately with toasts.
like methi pudla
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like methi pudla recipe | methi chilla | healthy fenugreek pancakes | then see our collection of chilla recipes for breakfast.
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- healthy jowar tomato chilla | jowar flour chilla | multi flour chilla | weight loss chilla |
what is methi pudla made of ?
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what is methi pudla made of ? See below image of list of ingredients for methi pudla.
preparing methi
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In a bowl put 3/4 cup finely chopped fenugreek (methi).
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Add a little salt. We added 1/8th tsp salt.
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Mix well.
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Keep aside for 15 minutes.
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Squeeze out all the excess water.
batter for methi pudla
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Transfer the methi into a deep bowl. Fenugreek leaves help in improving glucose and insulin responses, hence good for diabetics. The levels of cholesterol also reduced with intakes of fenugreek leaves.
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Add 1 cup whole wheat flour (gehun ka atta). Whole wheat flour is excellent for diabetics as they will not shoot up your blood sugar levels as they are a low GI food. Whole wheat flour is rich in Phosphorus which is a major mineral which works closely with calcium to build our bones
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Add 2 tbsp besan (bengal gram flour). Besan has more good fat than whole wheat flour and also higher protein content.
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Add 1/4 tsp turmeric powder (haldi).
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Add 1 tsp garlic (lehsun) paste.
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Add 1 tsp chilli powder.
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Add 1/4 tsp asafoetida (hing).
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Add 1 tsp sugar.
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Add approx. 1½ cups of water.
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Mix well.
making methi pudla
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To make methi pudla recipe | methi chilla | healthy fenugreek pancakes | heat a non-stick tava (griddle).
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Pour a ladleful of the batter on the tava (griddle) and spread in a circular motion to make a 150 mm. (6”) diameter circle.
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Grease top using ¼ tsp of oil. Use coconut oil instead of processed seed oil in the recipe. The MCT in Coconut oil reduces the LDL cholesterol (bad cholesterol) while increasing the count of HDL cholesterol, maintaining normal blood pressure and good for diabetics.
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Cook on a medium flame for 1 minute.
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Flip over.
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Keep cooking and flipping pudla till golden brown. Methi pudla is cooked.
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Serve methi pudla | methi chilla | healthy fenugreek pancakes | hot.
tips for methi pudla
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Press down gently with a spatula while cooking the pudla.
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Grease top using ¼ tsp of oil. Use coconut oil instead of processed seed oil in the recipe. The MCT in Coconut oil reduces the LDL cholesterol (bad cholesterol) while increasing the count of HDL cholesterol.
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Methi pudla is rich in Phosphorus, Magnesium, Vitamin B1 (Thiamine), B2 and protein.
| Energy | 120 cal |
| Protein | 3.8 g |
| Carbohydrates | 19.8 g |
| Fiber | 3.7 g |
| Fat | 3.2 g |
| Cholesterol | 0 mg |
| Vitamin A | 111.4 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 1.1 mg |
| Vitamin C | 1.9 mg |
| Folic Acid | 15.1 mcg |
| Calcium | 27 mg |
| Iron | 1.4 mg |
| Magnesium | 37.8 mg |
| Phosphorus | 93.5 mg |
| Sodium | 10.7 mg |
| Potassium | 105.3 mg |
| Zinc | 0.6 mg |
The best part of this recipe is that it''s of wheat flour, very filling and healthy
I loved besan pudla recipe, but as I make it often I got quite fed up of it, So I tried this recipe which uses methi and it tasted really good. I serve this with green chutney and toasts.