Menthya Jolada Mudde Recipe – Methi & Jowar Balls
Menthya Jolada Mudde is a traditional North Karnataka dish made from the earthy flavors of Jowar (sorghum) flour and fenugreek leaves (methi). It is a wholesome, diabetic-friendly main course that pairs wonderfully with spicy sides such as Maavinkaayi Gojju (Brinjal Curry), Palak Pappu (Spinach Dal), or even mutton curry. The dish is a nutritious, fiber-rich meal perfect for those looking to explore regional Indian cuisine.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Jowar Flour (Sorghum) | 1 cup |
| Methi Leaves (Fenugreek Leaves) | 1 cup, finely chopped |
| Salt | 1 teaspoon |
| Sunflower Oil | 2 teaspoons |
| Water | 1 cup, plus a few tablespoons |
| Ghee | 1 teaspoon |
Preparation Time:
| Time | Duration |
|---|---|
| Preparation | 15 minutes |
| Cooking | 15 minutes |
| Total Time | 30 minutes |
| Servings | 4 servings |
Nutritional Information (Approximate per serving):
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Protein | 3g |
| Carbohydrates | 24g |
| Dietary Fiber | 5g |
| Fat | 2g |
| Sodium | 150mg |
Instructions:
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Boil Water: Begin by bringing 1 cup of water to a boil in a deep-bottomed saucepan. Once the water is bubbling, add 1 teaspoon of salt and 2 teaspoons of sunflower oil to the pan. Stir well to combine the ingredients.
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Add Jowar Flour: Slowly add the Jowar flour into the boiling water, stirring continuously to avoid any lumps. Once the flour is added, cover the pan and let it simmer for about 2 minutes.
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Mix and Cook: After 2 minutes, use a strong wooden ladle to mix the Jowar flour vigorously from the center of the pan to ensure there are no lumps. Continue cooking the mixture for about 1 minute.
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Add Fenugreek Leaves: Add the finely chopped Methi leaves to the mixture. Stir well to combine the leaves into the dough. Continue mixing for about 3-4 minutes, allowing the mixture to thicken and come together into a firm lump.
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Check for Doneness: The Menthya Jolada Mudde is done when the mixture no longer sticks to your fingers. You can test this by lightly touching the dough—it should feel smooth and not sticky.
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Rest and Shape: Once the dough is ready, turn off the heat and cover the pan. Let it sit for about a minute. Grease a clean, dry plate with ghee. Grease your hands with a little ghee as well to prevent sticking. Scoop a few spoonfuls of the mixture onto the plate and start shaping it into smooth balls by gently pressing the dough together.
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Serve: Repeat this process with the remaining mixture. Serve the Menthya Jolada Mudde hot with your choice of side dishes such as Maavinkaayi Gojju, Palak Pappu (Spinach Dal), or a flavorful mutton curry for a complete meal.
Serving Suggestions:
This traditional North Karnataka recipe is best enjoyed when served immediately after making. The soft, mildly flavored Methi & Jowar Balls offer a perfect balance when paired with rich curries, dals, or even crispy Aralu Sandige (roasted rice flour crackers).
Tips:
- Fenugreek Leaves: Methi leaves are packed with health benefits, including promoting digestion and providing a good source of iron. If fresh methi leaves are unavailable, dried fenugreek leaves (Kasuri methi) can be used as a substitute.
- Consistency: If the dough feels too dry, add a few extra tablespoons of water while cooking. If it’s too soft, let it cook a bit longer until it thickens up.
- Optional Add-ins: For a richer taste, you can add finely chopped onions or garlic to the dough, or even a dash of cumin seeds for additional flavor.
Menthya Jolada Mudde is a simple yet flavorful dish that brings together the heartiness of Jowar flour and the health benefits of fenugreek leaves. It’s the perfect addition to your culinary repertoire, especially for those looking for a nutritious, diabetic-friendly recipe that doesn’t compromise on taste. Enjoy it as part of a wholesome meal with your favorite sides!
