Menthi Aaku Badeela Koora Recipe – Besan Muthia Cooked With Methi Leaves

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  • To begin making Menthi Aaku Badeela Koora Recipe, wash and chop the fenugreek/methi leaves and keep aside.

  • To a bowl, add the chickpea/besan flour, red chilli powder, salt, ginger garlic paste, garam masala powder and turmeric powder.

  • Add enough water and knead them to a stiff dough. When the dough is coming together, in the end add a teaspoon of oil and knead it again.

  • Next step is to divide the dough into small portions.  

  • Apply a little amount of oil onto your palms and roll out small pebble sized balls out of each dough portions. (These are called badeela). Set them ready on a greased plate.

  • To a heavy bottomed pan, heat 2 tablespoons of oil. Once the oil is hot, add the cumin seeds, mustard seeds, curry leaves and dry red chillies. Let it cook for about 30 seconds. 

  • Add the rolled badeela (Chickpea flour balls) and give it a good stir. 

  • Cover and cook for badeela for 10 minutes stirring in intervals to check the Badeela Koora for the doneness. The badeela will take a good 10 -12 minutes to cook. Give the Badeela a bite and it should not taste raw. 

  • Once the badeela koora is cooked properly, stir in the methi leaves and saute for about 3 to 4 minutes until the methi leaves is cooked and wilts down.

  • Once the Menthi Aaku Badeela Koora done turn off the heat and serve hot.

  • Serve Menthi Aaku Badeela Koora along with Andhra Style Ingavu Chaaru Recipe and Steamed Rice for an Andhra Style Sunday Lunch and a indian diabetic meal.

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