Methi Thepla Rice

Methi Thepla Rice is a flavorful and nutritious dish that combines the aromatic flavors of fenugreek leaves with protein-rich ingredients, making it a wholesome meal. Perfect for a quick lunch or dinner, this dish is both satisfying and healthy.

Ingredients

• Basmati rice - 1 cup (200g)
• Fresh methi (fenugreek) leaves - 1/2 cup (30g), chopped
• Chickpea flour (besan) - 2 tablespoons (30g)
• Yogurt - 1/4 cup (60g)
• Turmeric powder - 1/2 teaspoon
• Red chili powder - 1/2 teaspoon
• Cumin powder - 1/2 teaspoon
• Salt - to taste
• Oil - 1 tablespoon
• Water - 2 cups (500ml)
• Ginger - 1 teaspoon, grated
• Garlic - 1 clove, minced

Steps

1. Rinse the basmati rice under running water until the water runs clear, then soak it in water for 20 minutes.
2. In a mixing bowl, combine the chopped methi leaves, chickpea flour, yogurt, turmeric powder, red chili powder, cumin powder, grated ginger, minced garlic, and salt. Mix well to create a smooth batter.
3. Heat oil in a pan over medium heat. Once hot, add the methi batter, spreading it out evenly. Cook until it is golden brown on one side, then flip and cook the other side. Remove and set aside.
4. In a saucepan, bring 2 cups of water to a boil. Drain the soaked rice and add it to the boiling water. Cook uncovered until the rice is tender but still firm, about 10-12 minutes. Drain excess water if necessary.
5. Fluff the cooked rice and gently fold in the prepared methi thepla mixture. Mix until well combined.
6. Serve hot, garnished with additional yogurt or a side of pickles if desired.

Nutrition

• Calories: 350
• Protein: 12 g
• Carbs: 60 g
• Fiber: 6 g
• Sugar: 2 g
• Sodium: 200 mg
• Cholesterol: 5 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

• High in protein due to the chickpea flour and yogurt, supporting muscle health.
• Rich in dietary fiber from methi leaves and rice, aiding digestion.

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