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 9 Health Benefits of Indian Methi leaves, Fenugreek Leaves
  Last Updated : Nov 03,2024






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9 Health Benefits of Indian Methi leaves, Fenugreek Leaves

Fenugreek leaves are also called Methi leaves or Methi ke Patte in Hindi. They have a distinct flavor. Fenugreek leaves have a variety of nutrients that are important for health like Vitamin K, Calcium, Vitamin C, Vitamin A, B-complex vitamins like Folate, Riboflavin and Pyridoxine. They also contain many powerful antioxidants like trigonelline, diosgenin which have surprising health benefits. While it has many culinary uses, this herb-plant is also a very effective natural remedy for many ailments, and has long been used in myriad home remedies.

Fenugreek leaves of two types are extensively cultivated in India: the commonly used larger variety, with dark green, oval-shaped and mildly bitter leaves; and the smaller variety with white roots and small green leaves, which is more prevalent in South India and known as menthya/ venthiya keerai, etc. Dried fenugreek leaves, known as kasuri methi, are used as a flavouring agent in numerous North Indian dishes, especially in Kashmiri cuisine.

1. Low Calorie
One cup of methi leaves gives only 13 calories making it a good choice for those controlling their calorie intake.

It will not only add bulk to your diet but also will make you feel fuller. You will feel satiated for a longer period and refrain from eating extra calories. You can try making our Low calorie fenugreek leaves recipes like Methi Oats Roti and Sprouted Moong and Methi Chila if you want to lose those extra kilos

 

Low-Calorie-Fenugreek

2. Strong Antioxidant
Being enriched with antioxidants like Beta Carotene and Vitamin C, it helps to build body’s immune system to fight against common illnesses. 1 cup Methi gives 36.4% of RDA (Recommended Daily Allowance) for Vitamin C and 13.65% of RDA for Vitamin A. Care should be taken while cooking as Vitamin C is easily destroyed with heat. Avoid overcooking of Vitamin C rich vegetables. Choose from our wide range of antioxidants rich recipes like Carrot Methi Subzi and Cauliflower Greens, Methi and Palak Healthy Sabzi  that are rich in both Beta Carotene and Vitamin C

Antioxidant-Rich-Fenugreek-Leaves

3. Bone Health
Rich in Vitamin K which is good for bone metabolism. Bone metabolism is a continuous process where mature bone tissue is removed from the skeleton and replaced by new tissue. When injuries occur to the bone like fractures or bruises, then Vitamin K kicks in to heal the injury. Vitamin K prevents loss of bone density and preventing the onset of Osteoporosis (1).

One cup chopped fenugreek gives 110 mg of Calcium which is 18.4% of RDA (Recommended Daily Allowance). Calcium is a mineral that makes bones stay strong. The human body consistently removes small amounts of calcium from our bones and that has to be topped up with Calcium rich recipes like Methi and Moong Sprouts Wrap and bajra methi paneer paratha.

Consume-Fenugreek-for-Bone-Stength

4. Controls Diabetes
Fenugreek prevents rise in glucose levels after meals. Fenugreek leaves help in improving glucose and insulin responses. The levels of cholesterol also reduced with intakes of fenugreek leaves (2). Try making Methi Crispies which are a great to have as snacks because they are low in calories and also give only 12.7 grams of carbs per serving.

Diabetic-Friendly-Fenugreek

5. Good for Digestive System
The insoluble fibre present in methi leaves reduces the risk of constipation and promote regular and healthy bowel movements (3).

Methi is regarded highly beneficial in the treatment of flatulence and indigestion. baingan ki sabzi recipe | brinjal methi sabzi |  and oats methi muthia is a good option for lunch if you are suffering from constipation.

Cosnume-fenugreek-for-Healthy-Bowel-Movements

6. Cures Mouth Ulcers
Fenugreek leaves can cure mouth ulcers. All you need to do is boil a cup of fenugreek leaves with 2 cups of water. Strain and use the water to gargle.

Fenugreek-Concoction-Treats-Mouth-Ulcers

7. Stimulates Breast Milk Production
According to Ayurveda, methi is rich in diosgenin stimulates production of milk in lactating mothers, and helps induce childbirth.

Both the seeds and leaves work as excellent galactagogues to stimulate breast milk production. Fenugreek herbal tea is found to be effective in enhancing breast milk production (4).

Fenugreek-to-Stimulate-Breast-Milk-Production

8. Good for Heart
Fenugreek also has known to improve heart health. Fenugreek leaves reduce the bad cholesterol (LDL) which in turn can prevent heart related problems like atherosclerosis, stroke and heart attacks (5).

Fenugreek-Leaves-Good-for-Heart

9. Prevents Anaemia
Fenugreek leaves contain Folate, which is important for rapid growth and multiplication of RBC’s and WBC’s in the bone marrow. 1 cup of chopped fenugreek leaves give 21.07 mcg of folate which is 10.57% of Recommended Daily Allowance (RDA). It is good to have before and during pregnancy as the requirements increase. 1 cup of Chopped Fenugreek leaves give 7.57% of RDA for Iron.

A very good food for blood formation for adolescent girls to pregnant mothers. Iron is an important component of haemoglobin, the substance in red blood cells that carries oxygen from your lungs to all parts of the body. So if you’re iron deficient then you must consume fenugreek recipes like Nachni Methi Muthia and Cauliflower Greens Methi and Palak Healthy Subzi

Prevent-Anaemia-with-Fenugreek

 

9-health-Benefits-of-Fenugreek-Leaves

 

9-Health-Benefits-of-having-Fenugreek-Leaves,-Methi-Leaves

 

Nutrition Information for Fenugreek leaves/ Methi

Nutritional Information for 1 Cup of Chopped Fenugreek Leaves
One Cup of Chopped Fenugreek Leaves is 28 grams.
RDA stands for Recommended Daily Allowance.

13 Calories
1.23 grams of Protein
1.68 grams of Carbs
0.25 grams of Fat

See full nutritional details of fenugreek leaves in Fenugreek Leaves (Methi Leaves) glossary click here.

 

Fenugreek-Nutritional-Information
 

6 Culinary Uses of Fenugreek Leaves

While many people love the bitter-strong taste of methi, others find it too bitter. To remove the bitterness, sprinkle salt over the leaves and squeeze out the water before using them. Dry-roast kasuri methi before use to enhance its flavour.

Here are some ideas to enrich your daily diet with methi:

1. Use methi to make  snacks like Bajra Methi Khakhras, methi tikkis, dhoklas, etc.

2. Use fenugreek leaves to make delicious vegetables like Methi chi Patal Bhaji.

 

3. Add finely chopped methi leaves to your regular dal or sambhar.

4. Add methi leaves to Parathas or Theplas and enjoy them with a bowl of curds for breakfast.

5. Kasuri methi can be used as an alternative to regular methi. Soak the kasuri methi in water for some time and then use.

14 super healthy Recipes with Methi Leaves

We have given you a lovely collection of Indian recipes using Fenugreek Leaves. There are dals like Methiche Varan to Gujarati snack like Palak Methi Muthia. For a healthy sumptuous whole wheat wrap with moong try Methi Moong Sprouts wrap.

 

health benefits of indian methi leaves, fenugreek leaves

1.  
 by Tarla Dalal
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Varan refers to traditional Maharashtrian lentil-based dishes. Here, cooked toovar dal is perked up with fenugreek leaves and tasty spice powders and pastes. An aromatic tempering adds to the traditional charm of the Methiche Varan, making sure that its aroma and flavour remind you of mom’s cooking! Indeed, this is a homely and satiating treat that you will thoroughly enjoy, when had with a bowl of hot rice or a few phulkas , you can also add on subzis like Batata Ani Flower Cha Rassa or Bharleli Vaangi and Onion Tomato Koshimbir to round up your meal.
2.  
 by Tarla Dalal
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This recipe is an all time favourite. Puréed cauliflower perked with onion and spices imparts a creamy texture to this subji and eliminates the use of high calorie ingredients such as cream and cashewnuts. Methi has plenty of iron and vitamin a while fresh green peas provide fibre which adds bulk and satiates your appetite. This recipe is a perfect accompaniment for nutritious garlic naans.
3.  
 by Tarla Dalal
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baked methi puri recipe | healthy crispy methi puri | Indian baked whole wheat methi puri | healthy tea time snack | with 26 amazing images. baked methi puri recipe | healthy crispy methi puri | Indian baked whole wheat methi puri | healthy tea time snack is a crunchy jar snack with a touch of nourishment. Learn how to make healthy crispy methi puri. To make baked methi puri, combine all the ingredients in a bowl and knead into a stiff dough using enough water. Keep aside for 10 to 15 minutes. Divide the dough into 20 equal portions. Roll out each portion into a circle of about 75 mm. (3") diameter and prick all over using a fork. Grease a baking tray using oil, place 10 to 12 puris at a time on it. Bake in a pre-heated oven at 180°C (360°F) for 18 minutes or till the puris are crisp and golden brown in colour, while turning them once in between after 9 minutes. Repeat steps 4 and 5 to bake the remaining puris. Cool and serve or store in an air-tight container. Crispy and crunchy jar snack in the evening is a pleasure to munch on. And if you have a delectable healthy tea time snack, it's like icing on the cake. These Indian baked whole wheat methi puri has the goodness of fibre rich wheat flour along with fenugreek leaves minus the oil for deep-frying. Minimal usage of oil makes this healthy crispy methi puri enjoyable to eat without the guilt of indulging in the original fried version of puris. These baked puris moreover provide some iron and calcium in your diet. These make a great snack for pregnant women and can also easily find place in a low calorie diabetic menu as well. You can also try baked puris like jowar onion puris recipe and baked masala puri recipe. Tips for baked methi puri. 1. Store Indian baked whole wheat methi puri in an air-tight container. 2. Prick each puri evenly with a fork at regular intervals. Pricking ensures that the puri won’t puff up and you will get crispy puri after baking. Enjoy baked methi puri recipe | healthy crispy methi puri | Indian baked whole wheat methi puri | healthy tea time snack | with step by step photos.
4.  
 by Tarla Dalal
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healthy methi pitla recipe | methiche pithle | Maharashtrian methi pitla | with 17 amazing images healthy methi pitla is a tasty and quick Maharashtrian recipe that can be prepared in a jiffy. It is one of their comfort foods which is definitely part of their weekly menu. Maharashtrian methi pitla is a really quick to make and is made with minimum of ingredients and the ingredients used in the dish are simply available in every well maintained Indian kitchen. We have given a twist to the Maharashtrian pitla by making it healthier, method and technique of making healthy pitla is simple. All you need to do to proceed is to combine besan and water, which is the base of the dish. For the tempering of healthy methi pitla, take oil in a non stick kadhai, next add onions which will give a crunch to the Maharashtrian sabzi. Add garlic paste, you can also use freshly crushed or pound garlic it gives a unique and luscious taste to the methi pitla. Next, add methi leaves and green chillies, you can adjust the quantity of green chillies depending on your preference of spice. Add asafoetida and besan water mixture followed by Indian spices like red chilli powder and turmeric powder. Mix and cook well for 3-4 mins and make sure you do not leave Maharashtrian methi pitla unattended and keep stirring it continuously or it may stick to the bottom of the pan or might burn. Stop cooking when you have derived the required consistency. See why we think methi pitla is healthy? Made mainly from methi and besan, so lets understand the ingredients. Besan has more good fat than whole wheat flour and also higher protein content. Rich in complex carbohydrates and with a low glycemic index, besan is good for diabetics too. Methi leaves are in calorie, powerful antioxidant and cures mouth ulcers. Fenugreek leaves help in improving glucose and insulin responses, hence good for diabetics. Make sure you serve healthy pitla immediately or with time it tends to get lumpy. methiche pithle goes really well with chawal bhakri, jowar roti and some green chilli thecha and red chill thecha. Some households also have it with rice. So, we would suggest if you are willing to have methiche pithle with rice keep it liquidy and if you are intending to serve it with an Indian bread then keep it thick. For weight watcher, healthy methi pitla recipe is definitely your kind of recipe. Enjoy healthy methi pitla recipe | methiche pithle | Maharashtrian methi pitla | with detailed step by step photo and video.
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tomato methi rice recipe | healthy tomato methi pulao | Indian tomato methi brown rice | iron rich fenugreek brown rice | with 36 amazing images. tomato methi rice recipe | healthy tomato methi pulao | Indian tomato methi brown rice | iron rich fenugreek brown rice is a tad healthier option than white rice. Learn how to make healthy tomato methi pulao. To make tomato methi rice, heat the oil in a deep non-stick pan and add the bayleaf, cloves, cinnamon, cardamom and sauté on a medium flame for 30 seconds. Add the green chillies, onion paste and sauté on a medium flame for another minute, till the onion paste turns brown in colour. Sprinkle a little water to avoid the onions from burning. Add the garlic paste and sauté on a medium flame for a few seconds. Add the tomatoes and cook on a medium flame till the tomatoes are cooked while stirring continuously. Add the coriander-cumin seeds, turmeric powder and chilli powder and 2 tbsp water, mix well and cook for few seconds. Add the fenugreek leaves, mix well and cook on a slow flame for 3 to 4 more minutes or till the fenugreek leaves are cooked. Add the rice and salt, mix gently and cook on a slow flame for another 3 to 4 minutes. Serve the tomato methi rice hot with curds or raita of your choice. Rice is a very staple diet in India. But we often tend to skip this regular staple due to its high carb content and high glycemic index. Your meal can get healthier when you substitute white rice with brown rice and bring more colours to the table as colourful veggies are loaded with antioxidants as done in Indian tomato methi brown rice. Iron-laden methi greens are combined with vitamin C rich tomatoes which helps in the absorption of iron. For an additional fibre touch, we have used the unpolished brown rice. However, it is important to remember that brown rice is also not devoid of carbs. So we recommend only half serving of this healthy tomato methi pulao for weight watchers, diabetics and people with high cholesterol. Also make this iron rich fenugreek brown rice only an occasional fare and prefer to relish it with a bowl of raita like cucumber and pudina raita or mixed veg raita. Tips for tomato methi rice. 1. The rice has to be soaked, so plan for it in advance. 2. Ensure that each grain of brown rice is separate. 3. To make onion paste, boil the chopped onions in water in a deep pan and then grind them into a smooth paste. Learn how to make boiled onion paste. 4. Salt has been added while cooking brown rice. So add less salt later. Enjoy tomato methi rice recipe | healthy tomato methi pulao | Indian tomato methi brown rice | iron rich fenugreek brown rice | with step by step photos.
6.  
 by Tarla Dalal
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Methi is an ingredient normally used to make rotis and parathas , but usually it is either sautéed or blended and added to the dough itself. These Stuffed Methi Parathas are quite different because methi is used as a stuffing. The sautéed greens are bound together with besan and flavoured jazzily with chaat masala. Since the methi mixture is stuffed into the parathas, its quantity is more and its flavour is very noticeable. So, for those who love the pleasant bitterness and strong aroma of methi, this paratha is a dream come true. Serve these flavour-packed parathas for breakfast with a cup of curds. You can also try these other parathas with unusual stuffing like Papad Stuffed Parathas , Spicy Rice Parathas and Stir-Fried Vegetable Parathas .
7.  
 by Tarla Dalal
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A nutritious and flavourful roti that is just right for a day packed with activity. It gives you all the protein, fibre and energy you need to walk through the day with vigour. The thoughtful combination of flours gives it an inviting aroma and an irresistible flavour and texture. The paneer makes the rotis soft, while the methi makes it more flavourful. Serve these rotis hot to enjoy its true taste.
8.  
 by Tarla Dalal
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Tikki with chole is an evergreen favourite with street food lovers. Here, we take that popular combo to an unexplored plane of culinary enjoyment. Bursting with the flavour of fenugreek leaves and green chillies, these special Potato and Methi Tikkis feature cheese for added flavour and a pleasurably chewy texture. Topped with tangy, spicy Chole and crunchy onions, the tikkis create a flawlessly perfect snack that everybody will relish, whether at a party or any other day for that matter.
9.  
 by Tarla Dalal
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soya methi garlic naan recipe | soya lehsun naan | healthy garlic fenugreek naan | with 26 amazing images. soya methi garlic naan is a healthier version of naan recipe. Learn how to make soya methi garlic naan recipe | soya lehsun naan | healthy garlic fenugreek naan | The chewiness of plain flour naan can be quite tiresome after a helping! This sumptuous soya methi garlic naan recipe made of fenugreek leaves and soya flour is not only rich in iron and low in calories. healthy garlic fenugreek naan has loads of garlic that not only imparts a nice flavour but also aids in reducing blood pressure. Enjoy this tasty soya lehsun naan without compromising on health! Tips to make soya methi garlic naan: 1. Instead of methi you can also use palak to make this naan. 2. Instead of dry yeast you can use fresh curd to make this naan. 3. Kneading the dough using warm water makes the dough airy and fluffy. Enjoy soya methi garlic naan recipe | soya lehsun naan | healthy garlic fenugreek naan | with detailed step by step photos.
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palak methi na muthia recipe | Gujarati palak methi muthia | Indian spinach and fenugreek dumplings | healthy palak methi muthia | with amazing 28 images. palak methi na muthia is a popular Gujarati steamed snack also called Gujarati palak methi muthia. Basic ingredients to make palak methi muthia are palak, methi, ginger green chilli paste, whole wheat flour and lots of Indian spices with a pinch of sugar to sweeten it. For palak methi na muthia the saying goes “steam them, season them, and gobble them up!” you should ideally follow this process in quick succession. Serve the palak methi na muthia soon after steaming—as freshness ensures the greatest satisfaction as far as this dish goes. Muthia's are mostly steamed and very nutritious but, you can even fry them to make a crispy evening snack. They can be eaten as an evening snack with tea or for breakfast. People also make muthia's with cabbage, moong dal, beetroot, dals and etc. We have made our muthia's with palak and methi further known as palak methi na muthia. It does take a while to painstakingly clean and chop the spinach and fenugreek leaves for making the Indian spinach and fenugreek dumplings, but it is definitely worth the while. Tips and notes to make the perfect palak methi na muthia. 1. After 5 minutes, squeeze out all the liquid by pressing the leaves between your palms. The squeezing helps to get rid of the bitterness from the fenugreek leaves. 2. Add semolina to provide the palak methi muthiyas with a nice grainy texture. 3. Both soda and oil help in making palak methi muthiyas softer. Many people even make use of curd (that helps in making soft muthia) to prepare dough but that decreases the shelf life of the palak methi muthia. 4. Keep proper distance between the rolls while placing them so they do not stick to each other on steaming. I serve Indian spinach and fenugreek dumplings for breakfast and as snack and also sometimes as a side dish with lunch or dinner. If you do not have a dhokla steamer, you can steam the spinach fenugreek muthia in a pressure cooker without a whistle, microwave them or in a pan with little water and keep this sieve with muthiya in the pan and steam it by covering the pan with a lid. This recipe is a calcium rich healthy palak methi muthia. Serve palak methi na muthia with mint chutney and piping hot cup of tea. You can also try other muthias like Palak and Doodhi Muthia and Bajra Onion Muthia. Enjoy palak methi na muthia recipe | Gujarati palak methi muthia | Indian spinach and fenugreek dumplings | healthy palak methi muthia | with detailed step by step recipe photos below.
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methi koftas in kadhi recipe | veg methi kofta curry | Indian style kofta kadhi | healthy kofta curry | with 35 amazing images. methi koftas in kadhi recipe | veg methi kofta curry | Indian style kofta kadhi | healthy kofta curry is a healthy accompaniment to roti or chapati. Learn how to make veg methi kofta curry. To make methi koftas in kadhi, combine the fenugreek leaves and salt in a deep bowl, mix well and keep aside for 5 minutes. Squeeze the water from the fenugreek leaves and transfer it in a deep bowl. Add all the remaining ingredients along with 2 tbsp of water and knead it into a soft dough. Divide the dough into 12 equal portions and shape each portion into round balls. Place the koftas in a steamer plate and steam for 5 minutes. Keep aside. For the kadhi, combine the curds, besan and 1½ cups of water in a deep bowl and whisk well till no lumps remain. Keep aside. Heat the oil in a deep non-stick pan and add the cumin seeds. When the seeds crackle, add the asafoetida, curry leaves, onions and garlic and sauté on a medium flame for 1 minute. Add the curds-besan mixture, turmeric powder and salt, mix well and cook on a medium flame for 4 to 5 minutes, while stirring continuously. Keep aside. Just before serving, re-heat the kadhi, add the methi koftas, mix gently and cook on a medium flame for 2 minutes. Serve immediately. Easy to make but superlatively delicious, this kadhi plays perfect host to delectable, non-fried, methi-flavoured koftas. These unique koftas in veg methi kofta curry are made with flours of multiple grains, perked up with lemon juice and ginger-green chilli paste. The koftas are steamed and not deep-fried, so they will not aggravate acidity. Neither the koftas nor the kadhi is spicy, so this dish is quite stomach-friendly. But remember to use fresh curd and not sour curd. The use of sour curd can cause acidity. Also remember to have this Indian style kofta kadhi only if curd suits your digestive tract. Heart patients and weight-watchers all can include this healthy kofta curry in their meals. Diabetics too can enjoy it minus the sugar. Protein, calcium and phosphorus are some bone building nutrients this kadhi is rich in. The use of a variety of flours and methi leaves gives as added fibre boost. Tips for methi koftas in kadhi. 1. Grease the steamer plate before placing the koftas on it for steaming. 2. Do not make the koftas too much in advance, else they might harden. 3. To make a Jain version of this kadhi, avoid the use of onions and garlic. Enjoy methi koftas in kadhi recipe | veg methi kofta curry | Indian style kofta kadhi | healthy kofta curry | with step by step photos.
12.  
 by Tarla Dalal
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methi and moong sprouts wrap recipe | sprouted moong wrap | sprouted moong roll for weight loss | healthy Indian wrap for diabetes | with 44 amazing images. methi and moong sprouts wrap recipe is a one dish Indian meal which is sure to satisfy you in a healthy way. Learn how to make sprouted moong roll for weight loss. To make methi and moong sprouts wrap, first make the garlic spread by heating oil, sautéing garlic and onions and adding them to curd. Mix well and add chilli powder, asafoetida and salt and mix well. Then make stuffing. Heat the oil in a broad non-stick pan, add the green chillies and sauté on a medium flame for 15 seconds. Add the fenugreek leaves and sauté on a medium flame for 1 minute. Add the sprouted moong, turmeric powder and salt, mix well and cook on a medium flame for 1 minute. Add the lemon juice and mix well. Divide the spread and stuffing into 4 equal portions and keep aside. Finally make the wrap. Heat a non-stick tava (griddle) and lightly cook each chapati on it on both the sides. Place the chapati on a clean, dry surface and spread 1 portion of the methi and moong sprouts stuffing in the centre of the chapati. Spread 1 portion of the garlic-onion spread evenly over it and roll it up tightly. Serve immediately. These sumptuous healthy Indian wrap are perfect to have for brunch or dinner, or as a meal on the go. Interestingly, the methi and moong sprouts wrap is also a good way to make use of leftover chapatis. So it is time saving too! The use of fibre-rich ingredients like methi and moong make this diabetes sprouted moong wrap an ideal food for diabetics. In general, most fibre-rich foods help the lower blood glucose levels, but methi is all the more efficient because it stimulates the production of insulin. Fibre benefits by managing blood cholesterol levels and helping in weight loss. Moong and methi in sprouted moong roll for weight loss are also a good source of antioxidants , Vitamin A too, which helps to add a glow to your skin and aid in vision too. With good amounts from these 2 ingredients it will also ensure a good haemoglobin level. Protein, B vitamins, magnesium, phosphorus, potassium and zinc are few other nutrients this healthy Indian wrap for diabetes has to offer. With a multi-nutrient make up, there is no reason to not include this wrap in your diet. Tips for methi and moong sprouts wrap. 1. Boil the sprouted moong till they are done, but they should yet maintain their crunchiness. 2. Keep the stuffing and spread ready, but assemble it just before serving, to avoid it from being soggy. Enjoy methi and moong sprouts wrap recipe | sprouted moong wrap | sprouted moong roll for weight loss | healthy Indian wrap for diabetes | with step by step photos and video.
13.  
 by Tarla Dalal
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methi moong dal dhokla recipe | Indian green moong methi dhokla | healthy moong dal dhokla | healthy snack | with 32 amazing images. methi moong dal dhokla recipe | Indian green moong methi dhokla | healthy moong dal dhokla | healthy snack is a satiating snack and perfect for a brunch too. Learn how to make Indian green moong methi dhokla. To make methi moong dal dhokla, clean, wash and soak the green moong dal in enough hot water for 2 hours. Drain and keep aside. Combine the drained green moong dal, green chillies and approx. 5 tbsp of water in a mixer and blend till smooth. Transfer the mixture in a deep bowl, add the fenugreek leaves, besan, asafoetida, sugar, 2 tsp of oil and salt and mix well. Just before steaming, add the fruit salt and add 2 tsp of water over it and mix gently. Pour batter in a greased 175 mm. (7") diameter thali and spread it to make an even layer. Steam the dhoklas for 12 minutes or till the dhoklas are cooked. Cool slightly. Heat the remaining 1 tsp of oil in a small non-stick pan, add the mustard seeds, sesame seeds and asafoetida and sauté on a medium flame for 30 seconds. Pour this tempering over the prepared dhokla and cut it into 16 square pieces. Serve immediately with green chutney. Indian green moong methi dhokla, are generally healthy, no doubt, but this is an even more nutritious version, as the dal is used with the skin and a leafy vegetable is also added. So the nutrition count is manifold. The moong dal provides protein, along with other key minerals like folic acid magnesium, phosphorus and potassium. All these nutrients help maintain heart health. With appreciable amounts of fibre, this healthy snack is a suitable option for heart patients, weight watchers and diabetics. For diabetics, we recommend a serving size of 3 pieces. The use of desi spices as a tempering on these healthy moong dal dhokla makes them appetising, aesthetically appealing and flavourful. Paired with green chutney, they are irresistible and a wholesome satiating meal. Tips for methi moong dal dhokla. 1. Remember to ensure proper consistency of the batter – if you add too much water while grinding, the Dhokla will neither be firm nor cooked properly. 2. After adding and besan and methi, prefer to use your hands for mixing the batter to break the lumps. 3. After adding fruit salt, mix the batter gently. If you mix it vigorously, it will negate the effect of fruit salt and the dhoklas may not turn soft. 4. Remember to grease the tahli with ghee / oil so demoulding the dhokla becomes easier. 5. You can also indulge your creative side and experiment by adding palak in place of methi, or other such combinations. Enjoy methi moong dal dhokla recipe | Indian green moong methi dhokla | healthy moong dal dhokla | healthy snack | with step by step photos.
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