What is Menthe Hittu | Menthyada Hittu
Menthe Hittu or Menthyada hittu (Menthya in Kannada means Fenugreek seeds / Methi dana and hittu means flour, here it refers to the spice powder) is a special, delicious and versatile condiment used in North Karnataka Cuisine. A multipurpose aromatic spice powder used in Karnataka cuisine, to jazz up dishes and meals. With slight variations, this powder is also sometimes called Methkoot (used in Maharashtrian Cuisine).
Where is this Menthe Hittu | Menthyada Hittu used?
Filled with super healthy ingredients, primarily methi seeds (fenugreek seeds), its proteinicious and is eaten with hot rice+ghee , added to many curries (including making the very famous Menthe Gojju - tangy spicy dip - recipe soon!), and also eaten with rustic GF flatbreads like the following. I love this especially in this no-fry Bonda Soup (VIDEO BELOW)
You could also use this as a stuffing in parathas for a rustic, tasty twist. This powder also tastes amazing when topped on plain Upma / Poha as well as paired with the following rustic flatbreads from Indian cuisine.
- Multigrain Thalipeeth
- Akki Rotti (Rice flour flatbread)
- Besan Pudla (Instant Gramflour pancake)
- Methi Jowari Bhakri
- North Karnataka Sabsige Soppu Thalipitta (Dill leaves Thalipeeth)
- Ragi Rotti (Finger millet flat bread)
- Karnataka style Jowari (Jwari) rotti
- Mangalore style Sajjige Rotti - Vegan semolina pancakes (hand patted).
Delicious Bonda Soup recipe which uses Menthe Hittu as the main ingredient
Similar Spice powders that our family loves are:
Let's get to making Menthye Hittu
Cuisine - Indian, Course - Condiment / Spice Powder , Spice level - medium
Prep time - 10 mins, Roasting time - 15 mins, Makes ~ 250 grams of the condiment
Shelf life - upto 2 months when refrigerated and used with sterile spoons
PIN FOR LATER
1 cup=200 ml
What you need to make Menthye Hittu:
- ¼ cup Pigeon Pea (Toor dal)
- ¼ cup Bengal gram (Channa dal)
- ¼ cup Split green gram (Moong dal)
- ¼ cup Split black gram (Urad dal)
- 5 Dry Red chilli ( **Don't use kashmiri variety**)
- 3 tablespoon Dry Coriander seeds (Dhaniya)
- ½ teaspoon Fenugreek seeds (methi dana - don't increase this quantity for this above proportion of dals, else the powder becomes too bitter)
- ⅛ teaspoon Asafoetida (Hing, skip for GF)
- 1 teaspoon Salt
- ⅛ teaspoon Turmeric
- 1 teaspoon Jaggery (optional but recommended)
- ½ teaspoon Oil
How to make Menthe Hittu or Methkoot
(See step by step picture above for detailed steps)
- Dry roast all the dals (ONE by ONE) till they turn golden brown. Take them to a plate. Let it cool.
- Similarly dry roast the coriander seeds and fenugreek too. Remove from plate
- Add the oil, roast the chillies on low flame for 15-30 seconds, remove.
- Cool all ingredients to room temperature.
- Pulse all dals together to a coarse powder.
- Now add coriander seeds + methi seeds and pulse just once.
- Add the chillies, salt, turmeric, hing(if using) , jaggery and pulse again.
- You would get a semi coarse powder.
- Cool and store in an airtight container.
- Use dry and sterile spoons always to use any condiment
Menthye Hittu | Menthyada Hittu
Ingredients
- ¼ cup split pigeon pea Toor dal
- ¼ cup Bengal Gram Channa dal
- ¼ cup Split Green gram Moong dal
- ¼ cup split black gram Urad dal
- 5 Dry Red Chillies **Don't use kashmiri variety**
- 3 tablespoon Dry Coriander seeds Dhaniya
- ½ teaspoon fenugreek seeds methi dana - don't increase this quantity for this above proportion of dals, else the powder becomes too bitter
- ⅛ teaspoon Asafoetida Hing, skip for GF
- 1 teaspoon salt
- ⅛ teaspoon Turmeric
- 1 teaspoon Jaggery optional but recommended
- ½ teaspoon Oil
Instructions
- Dry roast all the dals (ONE by ONE) till they turn golden brown. Take them to a plate. Let it cool.
- Similarly dry roast the coriander seeds and fenugreek too. Remove from plate
- Add the oil, roast the chillies on low flame for 15-30 seconds, remove.
- Cool all ingredients to room temperature.
- Pulse all dals together to a coarse powder.
- Now add coriander seeds + methi seeds and pulse just once.
- Add the chillies, salt, turmeric, hing(if using) , jaggery and pulse again.
- You would get a semi coarse powder.
- Cool and store in an airtight container.
- Use dry and sterile spoons always to use any condiment
Mina Joshi says
I love all the ingredients used to make this spice mix - Lots of proteins and the healthy hing and methi seeds. I would love to use it to thicken and flavour my gravies. Thanks for sharing this recipe.
Kalyani says
THanks Mina. that's a great idea to use this spice powder : to thicken gravies !
Chef Mireille says
what a healthy spice mix with all the different lentils used full of protein. Something that adds flavor and nutrition to foods is definitely something I have to try.
Kalyani says
that's great to know, Mir.
Shobha Keshwani says
This is something new to me. I have never tasted this podi. It has to be a healthy one as the fenugreek is the key ingredient. I shall try it out soon.
Kalyani says
it surely is heatlhy, Shobha. used extensively in South and South Western Karnataka cuisines
Mayuri Patel says
That is one interesting spice mixture Kalyani. And to think that methne hittu goes so well with so many Indian style flatbreads. A handy and versatile spice powder to have in the pantry to replace pickles.
Kalyani says
it surely does, Mayuri!
Jayashree T.Rao says
Menthe Hittu is one of the essentials at home and make it regularly at home. However, the measurements are different and we sieve it after grinding. Nice post Kalyani.
Kalyani says
???????????? thanks!
Neha says
Such a healthy and flavorsome this spice mix is. Will try to make this Menthe Hittu. Would love to have it in my parathas. It is always a welcome to try out such different recipes. Nice post!
Kalyani says
THank you, Neha!
Priya Vj says
I remember amma making this regularly along with other pudis but never really bothered to register it then when she used to say this is a versatile pudi in the kitchen . Now that I have ur recipe ,I think I will have to start making it regularly
Kalyani says
yay! thanks.. that sounds like a plan 🙂
Priya Srinivasan says
Thats one aromatic podi kalyani! I love to have a variety of dry podi in my pantry, they serve multiple purpose! menthe hittu is very new to me, i m definitely making this podi.
Kalyani says
Thank you, Priya
Archana says
I love this spice powder. Some steaming rice, ghee and methe hit! I loved your pictures of the powder especially the one with the chilli.
Kalyani says
absolutely tastes divine with rice and ghee!