Menthya Jolada Mudde Recipe - Methi & Jowar Balls Recipe
A diabetic friendly North Karnataka recipe with jowar flour (sorghum), methi leaves (fenugreek leaves) - finely chopped, salt. Ready in 30 min, serves 4.
Curated byKavya Sharma🇮🇳
- 1
To begin making the Menthya Jolada Mudde Recipe - Methi & Jowar Balls Recipe, in a deep bottom saucepan, boil water
jowar flour (sorghum)(1 cup)methi leaves (fenugreek leaves) - finely chopped(1 cup)water - and few tablespoons more(1 cup) - 2
When the water starts to boil, add salt and oil and mix well
salt(1 teaspoon)water - and few tablespoons more(1 cup) - 3
Now add the jowar flour to the boiling water, cover and let it simmer for about 2 minutes
jowar flour (sorghum)(1 cup)water - and few tablespoons more(1 cup) - 4
After 2 minutes using a strong wooden ladle, mix the flour from the middle vigorously until no lumps are left and continue to cook for about a minute
jowar flour (sorghum)(1 cup) - 5
Add finely chopped fenugreek leaves and mix
methi leaves (fenugreek leaves) - finely chopped(1 cup) - 6
Keep mixing for about 3-4 minutes till the mixture forms a lump
- 7
You’ll know it’s cooked with you touch the mudde mix it should not stick to your fingers
- 8
Once done turn off the heat, cover and leave it for a minute
- 9
Grease a clean dry plate with ghee
ghee(1 teaspoon) - 10
Grease your palm with ghee and transfer a few spoons of the mix on to the plate and start mixing and bringing the ball together until you get a smooth ball and serve
ghee(1 teaspoon) - 11
Repeat for all the Menthya Jolada Mudde mix
- 12
Serve Menthya Jolada Mudde Recipe - Methi & Jowar Balls Recipe hot immediately with Maavinkaayi Gojju or Palak pappu (Spinach Dal) Recipe or mutton curry and Aralu Sandige Recipe
jowar flour (sorghum)(1 cup)methi leaves (fenugreek leaves) - finely chopped(1 cup)
Nutrition Facts
Per serving
Rate this recipe
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Menthya Jolada Mudde Recipe - Methi & Jowar Balls Recipe
A diabetic friendly North Karnataka recipe with jowar flour (sorghum), methi leaves (fenugreek leaves) - finely chopped, salt. Ready in 30 min, serves 4.
Curated byKavya Sharma🇮🇳
Directions
12 steps- 1
To begin making the Menthya Jolada Mudde Recipe - Methi & Jowar Balls Recipe, in a deep bottom saucepan, boil water
jowar flour (sorghum)(1 cup)methi leaves (fenugreek leaves) - finely chopped(1 cup)water - and few tablespoons more(1 cup) - 2
When the water starts to boil, add salt and oil and mix well
salt(1 teaspoon)water - and few tablespoons more(1 cup) - 3
Now add the jowar flour to the boiling water, cover and let it simmer for about 2 minutes
jowar flour (sorghum)(1 cup)water - and few tablespoons more(1 cup) - 4
After 2 minutes using a strong wooden ladle, mix the flour from the middle vigorously until no lumps are left and continue to cook for about a minute
jowar flour (sorghum)(1 cup) - 5
Add finely chopped fenugreek leaves and mix
methi leaves (fenugreek leaves) - finely chopped(1 cup) - 6
Keep mixing for about 3-4 minutes till the mixture forms a lump
- 7
You’ll know it’s cooked with you touch the mudde mix it should not stick to your fingers
- 8
Once done turn off the heat, cover and leave it for a minute
- 9
Grease a clean dry plate with ghee
ghee(1 teaspoon) - 10
Grease your palm with ghee and transfer a few spoons of the mix on to the plate and start mixing and bringing the ball together until you get a smooth ball and serve
ghee(1 teaspoon) - 11
Repeat for all the Menthya Jolada Mudde mix
- 12
Serve Menthya Jolada Mudde Recipe - Methi & Jowar Balls Recipe hot immediately with Maavinkaayi Gojju or Palak pappu (Spinach Dal) Recipe or mutton curry and Aralu Sandige Recipe
jowar flour (sorghum)(1 cup)methi leaves (fenugreek leaves) - finely chopped(1 cup)
About this recipe
A diabetic friendly North Karnataka recipe with jowar flour (sorghum), methi leaves (fenugreek leaves) - finely chopped, salt. Ready in 30 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
