Reference to Cooking Perfect Methi Na Pudla/Fenugreek Crepe

Wishing to dine Methi Na Pudla/Fenugreek Crepe a luxurious restaurant's, but for a few reasons are not able to go to restaurants. This site gonna guide you with helpful instructions on cooking a Methi Na Pudla/Fenugreek Crepe like a famous chef made.

We hope you got insight from reading it, now let's go back to methi na pudla/fenugreek crepe recipe. You can cook methi na pudla/fenugreek crepe using 12 ingredients and 8 steps. Here is how you do that.

To prepare an extraordinary Methi Na Pudla/Fenugreek Crepe, below are the materials needed:

1. You need 1 cup of fenugreek leaves methi (washed and finely chopped).
2. Use 1/2 cup of whole wheat flour.
3. You need 2 tbsp of chickpea flour besan.
4. Use 1 tsp of ginger garlic paste.
5. Use 1/4 tsp of asafoetida hing.
6. Use 1 tbsp of oil.
7. Get 1 cup of water.
8. Prepare 1/2 tbsp of yogurt curd.
9. Use 1/2 tsp of turmeric powder.
10. You need 1 tsp of red chilli powder or green chilli paste as per spice level needed.
11. Get to taste of salt.
12. Use 8 tsp of oil to cook puddla.

After preparing the components, now you are good to make your appetizing Methi Na Pudla/Fenugreek Crepe by following the procedures on this section:

1. In a bowl take washed and chopped fenugreek leaves. Add turmeric powder, red chilli powder, asafoetida, ginger garlic paste, (green chilli paste if you want spicier), oil. and salt.
2. Rub fenugreek leaves and spices with fingers. Mix them well. Add yogurt..
3. Add whole wheat flour and chickpea flour.Mix. Add water and make batter mixing well to see no lumps are there. Keep it covered aside for 30 minutes..
4. In the meantime grease the flat anodised/aluminium/iron pan with oil. If using nonstick pan no need to grease. (I prefer using the anodised/aluminum/iron pan for makiing puddla. The puddla comes out crisp)..
5. Heat the greased pan. Now pour a ladleful of batter on the heated pan. With a help of spatula spread the batter on all the sides from center to make a thin circle. (If using a non stick pan, pour the batter and spread it in a circular motion like making dosa with the ladle). Spread oil on the edges. keep the heat medium..
6. After 3-4 minutes gently flip the puddla and cook on the other side. (many times the first 2-3 puddla will not come out properly, but once the pan is heated evenly it will start coming out good)..
7. Make similarly other puddla and serve hot with ketchup, chutney, sliced onions. I have shown the puddlas from both sides. See how crispy they are..
8. For more details check https://pepkitchen.com/recipe/methi-na-pudla-fenugreek-crepe/.

Fenugreek is also called Methi in Hindi and its botanical name is Trigonella Foenum-Graecum. It is an essential part of Indian spices and used in. Comme ingrédient cosmétique, la poudre ayurvédique de fenugrec (methi) bio est reconnue pour ces propriétés : Riche en antioxydants, aide à prévenir des signes du vieillissement prématuré de la peau. Apaisant, il soulage les peaux délicates. Fenugreek powder is prominently used in every Indian kitchen.

Recipe : Methi Na Pudla/Fenugreek Crepe

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