Menthe kadubu recipe explained with step by step pictures. Menthe kadubu is nothing but wheat flour dumplings. Wheat flour dumplings are boiled and then tempered with fenugreek leaves or methi leaves. Menthe kadubu is a popular North Karnataka delicacy. The menthe kadubu recipe varies widely from region to region. Mainly there are 2 types. One is dry version and the second one is gravy version.
I have explained dry version here. In gravy version plain dough is used. The plain dough is rolled like chapathi, cut into pieces and then cooked in boiling water. But in dry version small flat dumplings are prepared and then cooked in the boiling water. Here the dough is not plain. I have added chili powder, ajwain seeds and asafoetida. Finally the cooked dumplings are tempered using mustard, cumin, onion and methi leaves. Tempering is common in both dry and gravy version. Soon I will post the other version also.
I have used wheat flour in this menthe kadubu recipe. But using a combination of wheat and jowar flour also in practice (3/4 cup wheat + 1/4 cup jowar). This can also be prepared using rice flour.
Methi leaves are very rich in vitamins, proteins and minerals. Some of the major ingredients in methi leaves are calcium, potassium, phosphorus, iron, dietary fiber and vitamin K. If you are looking for more recipes from fenugreek seeds or fenugreek leaves then do check our methi paratha, menthe huli or fenugreek seeds rasam, methi idli, methi ricebath and menthe palle or fenugreek leaves dal.
Preparation time: 15 min
Cooking time: 30 min
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