MENTHE ( MENTHYADA ) HITTU / METHKOOT
Urad Dal / split black gram
Chana Dal Bengal Gram
Tuvar Dal/split pigeon peas
Moong Dal / split green gram
2 – 3
( optional )
4 – 5
Wheat / broken wheat
2 – 3
Coriander Seeds Dhania
Cumin Seeds Jeera
2 – 4
(generous amount )
In a frying pan / kadai dry roast each ingredients separately in a medium low flame till they are crisp and aromatic. take care not to burn anything.
Let all the ingredients cool to room temperature.Grind them to a very smooth powder along with some salt in a mixer .
Thats it, tasty menthe hittu bursting with flavors is ready.Store it in air tight containers and use when required.Tastes best upto 6 months.
Tastes awesome when mixed with hot rice and ghee. If you want you can drizzle a few drops of lime juice and a pinch of salt too to make it more tasty .
Handle it with a clean ,dry spoon as and when needed . No need to refrigerate.
I normally add more curry leaves as its good for health and also it makes the powder more aromatic.
Dry roast all the ingredients in medium heat or else it will burn soon n won’t be roasted properly.
Usually menthe hittu will not be spicy as its usually given to kids regularly in the beginning of the meal. So if you want you can add more chilli / pepper . But less spiced one tastes more good.
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