Soak methi seeds in water for 5-6 hours/overnight. Later drain the water completely and tie up the drained seeds in a muslin cloth. Place the cloth potli inside a casserole or any container and keep it covered. Sprinkle little water every 12 hours or so. You will notice fresh methi sprouts coming out after 2 days … if it’s winter it may take 3-4 days. You can store these methi sprouts in an airtight container and use for 2-3 days.
Temper in coconut oil / any oil … mustard, jeera, hing and curry leaves.
Add 1 cup sprouted methi seeds and slit green chilli. Saute 2-3 mins.
Add salt, haldi, chilli powder, rasam powder, jaggery, tamarind water and water. Mix everything .. cover and cook on sim for 7-8 mins. The end result of gojju will be spicy, tangy and slightly sweetish. So add ingredients accordingly.
When methi seeds have cooked, add slurry made of rice flour + water ( mix 2 tsp of rice flour with 1/4 cup water so that there are no lumps ). Mix . Simmer for few mins,..
Adding rice flour will help in giving nice consistency to the gojju.
Sprouted Menthe gojju is ready. .. enjoy with rice / dosa / idli . Trust me … it will be finger licking delicious. As we are using sprouted methi seeds .. it won’t be that bitter too . You will definitely end up eating extra rice 🙂