With the coolness within the air and the nippy climate, all one can consider is a heat and comforting meal to start out the day. One such winter-special delight that forays into our kitchens throughout this time is saag. Green, leafy vegetables aka saag, wealthy in a number of nutritional vitamins and vitamins are a typical sight. However there’s not only one sort.
Also Read: Start Your Day With Bajra And Methi Missi Roti
You might have palak ka saag, methi ka saag and sarson ka saag able to don your eating desk throughout completely different meals of the day. Whereas the previous is commonly paired with gentle cubes of paneer, the latter is accompanied by makki di roti. Nevertheless, methi ka saag is a flexible veggie that may be added to quite a lot of dishes. Good to make a wholesome breakfast, methi, also called fenugreek, is combined with the paratha dough or added to the thepla and served with accompaniments like achaar and dahi (pickle and curd).
If you wish to add this nutrient-rich saag to your morning meal, listed here are just a few recipes to strive.
1. Methi Thepla
A Gujarati specialty, thepla is a flattened and spherical chapati that’s made with entire wheat flour and besan. Add to this contemporary methi leaves which lends a scrumptious flavour and a tinge of inexperienced color to the yellow thepla. The addition of yoghurt within the dough is what makes it so gentle and scrumptious. Furthermore, it may be packed and saved for an extended length too.
2. Methi Dosa
Giving your regular masala dosa a greenish spin, this methi dosa is a must-have during winters. All you need to do is mix rice flour with methi. Since fenugreek has a slightly bitter taste, one can amp up the dosa with some jaggery. This gives it a bitter-sweet flavour that works well for breakfast. Pair it with coconut chutney and enjoy.
3. Methi Paratha
The classic Indian flatbread that is commonly eaten for breakfast can also be filled with the goodness of methi. Mix the methi leaves with wheat flour dough and spruce up with spices. Add some chopped onions for the crunch and toss it on a tawa. Let it become crispy on both sides and top it with butter. Serve with a bowl of curd.
4. Methi Dhokla
Another one from the Gujarati fare, dhoklas are spongy, soft, square-shaped cakes that are sweet and sour in flavour. Made with besan usually, the batter can be enhanced with addition of methi leaves. Not just that, the steamed dhoklas attain a greenish hue which makes them look healthy too. Pair with mint and coriander chutney or green chillies. This works well as a breakfast and snack.
5. Idli Methi Crumble
This is an interesting way to make use of leftover idlis. Crush them into pieces and form a soft crumble. Mix it with a host of spices like chilli powder, salt, turmeric as well as curry leaves, onions, mustard and grated coconut. Add your fenugreek leaves and mix it all together. A delicious idli crumble breakfast bowl is ready to be devoured.
