1. Take a large bowl, first add baking soda and salt, now add lemon juice and add half cup water and stir it roughly.
2. Add all other ingredients (gram flour, fenugreek leaves, green chilies, turmeric powder, asafoetida). Now add remaining water create batter like cake batter consistency.
3. Now hot the oil in pan for frying toast
4. Take one bread slice, make diagonal cut, so you will get two piece of triangle shape of bread.
5. Spread the batter on one side bread and put gently into frying pan, make sure side on which you have spread batter must be on top. Gas must be on medium heat.
6. After 1-2 minutes, turn the bread slice, and let the cook the batter cook. Don’t worry, batter remains stick to bread, it does not spread out into oil. Let it cook till bread become golden brown.
7. Serve as hot with tea or any beverages.
Every week, I get a bunch of fresh organic methi, and I was browsing the web for a new dish that I can try out with it, when I came across this Methi Moong Dal Sabzi, fresh fenugreek leaves cooked with moong dal
A traditional gujarati dish prepared with a blend of fenugreek leaves, gram flour and Indian spices. The dish is very simple to make and the blend of gram flour and spices brings down the bitterness of fenugreek
Methi Corn Biryani (Rice with Fenugreek Leaves and Rice). What I liked about this recipe is that it combines the bitterness of the methi (fenugreek leaves) with the sweetness of the corn, the richness of the paneer, and tops it all off with the spiciness of the garam masala and chilli powder
The gravy is mildly spiced, very creamy and has the gorgeous aroma of the fresh fenugreek leaves combined with a whiff of fragrance from the Kasoori Methi or dried fenugreek leaves added right at the end for enhanced aroma