Fenugreek leaves add flavor and zest to your cooking and you can add fenugreek leaves to any kind of cooking that involves legumes, vegetable, rice, or whole_wheat flour . Ensure that the leaves are washed well before cooking.
These leaves also have exceptional medicinal uses and can be used as a beauty aid as well. "FL" paste applied on palms and soles alleviates burning sensation.
A cup of fenugreek leaves decoction added to honey and a teaspoon of ginger powder clears the phlegm and cures cough.
"FL" consumed regularly tones your respiratory system, nervous system, reproductive system and neuromuscular system.
Fenugreek leaf powder significantly increases the antioxidant system in diabetics.
Fresh "FL" paste and coconut milk applied over the scalp is believed to prevent hair-loss, promote hair growth, preserve its natural color, delay graying of hair and make it silky soft.
Now lets talk about the recipe: Hummm ... have all the three greens in this recipe.
1-1/2 C besan
1/4 C wheat flour
2 Tbsp rava (semolina)
2 C freshly chopped fenugreek
1/2 C freshly chopped coriander
1/2 C freshly chopped spinach
1 tsp ginger - green chilies paste or semi crushed
1/2 tsp red chili powder
1/3 tsp turmeric
1/4 tsp asafoetida
1 tsp garam masala
2 tsp sesame seeds
5-7 whole peppers- semi crushed ( for this dish you need semi-crushed)
10-15 Whole Coriander Seeds - semi crushed (For this dish you need semi - crushed)
1/4 th tsp soda bi carb (baking soda) OR Eno - fruit Salt
salt & sugar to taste (Mine are on the sweeter side)
oil for frying ( Not a big oil fan, but for some Authentic Gujarati dishes, I try & avoid alterations)
1. Mix the besan (gram flour) wheat flour & rava, Add all the rest of the ingredients EXCEPT SODA / ENO and mix well.
2. Now add washed & chopped fenugreek & coriander, little water to make a thick batter make sure there are no lumps (the consistency should be slightly thick than that of dosa batter)
3. Let this mixture sit for 10-15 minutes. Meanwhile, Heat the oil on high, in a wok or fryer.
4. Add soda bi carb / Eno just before frying and mix well.
5. As the oil is heated take some 3- 4 tsp of hot oil and add this to the batter (this makes the gotas crunchier and fluffier)
6. Slowly, add a tablespoon of the mix to the heated oil and fry it till it turns golden brown allover. Simultaneously fry 4-5 gotas at a time.
7. Remove and drain on a napkin/tissue paper so that excess oil is been soaked if any...
8. Now serve with Sweet Tamarind & Date Chutney ....Originally its served with yogurt chutney but it goes very well with coriander chutney / ketchup too.