Methi leaves masala balls / Menthya soppina masala modaka

Experimenting and preparing new dishes is one of my hobby. This is one such experiment which turned out to be very tasty and nutritious. I felt worth sharing with my audience. Try it out and let me know whether you like it.

Ingredients

Methi (fenugreek) leaves - 3 medium sized bunches

For Masala
Rice - 1 cup
Bengal gram dal - 2 spoons

Toor dal - 2 spoons

Mong dal - 2 spoons

Urad dal - 1 spoon

Cumin seeds - 1 spoon

Coriander seeds - 4 spoons

Red chillies - 10 to 12

Tamarind - 1 medium lemon sized

Jaggery powder - 4 to 5 spoons

Grated coconut - 4 to 5 spoons

Salt to taste

For tempering

Oil - 5 to 6 spoons

Bengal gram dal - 1 spoon

Mustard seeds - 1 spoon

Turmeric powder - 1 pinch

Asafetida - 1 pinch 

Method

Wash and soak rice, bengal gram dal, toor dal, mong dal, coriander seeds, cumin seeds and red chillies and tamarind for about 2 hours. Grind this along with jaggery into coarse paste.

Finely wash and chop the methi leaves except the thick stem and root portion. 

Heat a thick bottomed kadai. Add oil. When oil gets heated up add bengal gram dal, mustard seeds, turmeric powder and asafetida. When mustard seeds starts spattering, add finely chopped methi leaves. cook it by keep on stirring it without adding water. It will get cooked in about 6 to 8 minutes. Now add the ground masala, salt and mix well. Cook it by keeping on stirring until it becomes solid. It takes about 6 to 8 minutes to cook. Switch off the flame. 

Now make large lemon sized balls and steam cook the same. 

Can serve this as for morning breakfast or evening snacks.