Skip to main content

Featured Post

Basundi using Coconut Sugar

Homemade Basundi/Rich sweetened with Coconut sugar , flavoured with cardamom and nutmeg and garnished with dryfruits. INGREDIENTS: Organic Milk 2 cups Coconut Sugar 1 cup Cardamom powder 1-2 tsp Nutmeg a pinch Sliced almonds for garnishing  INSTRUCTION: 1.Boil organic milk for a good 45 minutes to make it thick and collect the cream . 2. Add coconut sugar, cardomom powder and nutmeg powder  3.Garnish with sliced almonds..Tastes delicious when chilled.

Menthehittu /Methkoot -

Menthehittu or Methkoot is a traditional delicious protein-rich powder recipe that has been passed down from many generations especially in North Karnataka and Maharashtra. Usually made with Dals, Rice, and spices, all these are roasted well and ground into a fine powder.

In other words, It is a kind of dry chutney powder that is usually added to hot steamed rice, mixed with ghee and a pinch of salt. One of the most comforting and satisfying rice variety which is usually eaten at the beginning of every meal in North Karnataka household.

This powder contains nutritious dals like Chana dal, Urad dal, Moong dal along with Rice. Wheat berries are also added but it is optional. So all in all you get the nutrition from all these in one powder in a certain ratio that is beneficial and necessary for our good health which our ancestors knew well before. So first the rice is eaten is along with this powder and then with rasam, sambar and so on which gives the necessary nutrition required to our body.

It is also used in curries to make the gravy thick, or just mix it with water and top with tadka to go along with Roti/chapati. Recently many other recipes are being made using this powder.

The addition of spices and hing to this dal powder ensures that this powder is properly digested and the nutrients assimilated into the body. Hing makes this powder so aromatic and delicious along with Jeera, coriander seeds, and mustard seeds.
This is my Mom's recipe which I have always seen her making a big batch to last long, right from my childhood. This is the first time I made it on my own and so thought of sharing the recipe. We have grown up eating menthehittu tuppa anna(Dal powder, Rice, and ghee) and even now love this simple comforting food. We even add this powder to Chitranna to make it much healthier. Just a spoon of it along with steamed rice is what is required to make a comforting rice variety. So without wasting time... let's check the recipe.

Chana dal 1 cup
Urad dal 1/2 cup
Moong dal 1/2 cup
Rice 1/2 cup
Wheat 1/2 cup (optional)
Hing 1 tbsp
Coriander seeds 1/4 cup
Jeera 2 tbsp
Mustard 1 tsp
Turmeric 1 tbsp

1.In a pan add Chana dal and dry roast on low -medium flame till fragrant. Keep stirring so it is evenly roasted and also dal does not burn. Off the flame and transfer to a plate. 

2.In In the same pan, add Urad dal and roast it in the same way. Transfer on the same plate.

3.Continue the same with Moong dal and Rice.Transfer them to the same plate and let them cool down

4.Next Dry roast spices separately on low flame. Make sure they don't burn Transfer them to another plate. Keep aside.

5.Now add all the roasted dals and rice into a blender jar.

6.Grind them into a fine powder. Try to make it as fine as possible. If the blender doesn't blend it fine then you can sieve the flour mixture if you want a fine consistency. Transfer on to a plate.
7.Nextly add all the roasted spices along with turmeric and hing into a Blender Jar.
8.Grind into a very fine powder.
9.Add powdered spices to the powdered dal mixture.
10.Mix well with your hands so that everything comes together and blends well...
If needed you can add more hing to this and feel that it needs to be more aromatic.
I hope you will love this traditional delicious protein powder and give it a try. Do give me your feedback and tag me @archanasvegfoodchronicles if you make it and post on Instagram.


  1. Fenugreek seeds is an important ingredient in this recipe, which seems to be missing. Yes, reading the article bought back memories of the days when rice meal always started with Menthe hittu.

  2. Hi Jyoti, Actually in our family My Mom and grandma don't add fenugreek seeds in this recipe...and hence I have not included it .The recipe changes with every region of Karnataka. Those childhood memories are definitely cherish able with Menthe hittu😊👍


Post a Comment

Popular posts from this blog

Dry Coconut Chutney /Easy chutney recipe using dry coconut

Coconut chutney is a South Indian condiment that is a staple in almost every household. It is super easy to make and pairs perfectly with most South Indian breakfast dishes like dosa, idli, vada, and upma.But what do you do when you don't have tender coconut but still want to make a delicious chutney??? DONT WORRY!! Here is a recipe for coconut chutney whichis made using DRY COCONUT either dry coconut flakes  or desiccated coconut that can be easily found in any kitchen.  This simple and flavourful dry coconut chutney recipe is again a recipe curated by my Mother. Perfect for those who love an instant chutney which adds a little bit of spice to their breakfast without the hustle of grating the coconut in the morning. It is a great accompaniment to dosas, idlis, and other South Indian dishes. Additionally, it is a healthy condiment that can be enjoyed guilt-free. You can experiment with the ingredients to suit your taste buds. For inst

Eggless Brazilian Cheese Bread

Pao de Queijo (pronounced as pown -deh- kay-zho) aka Brazilian Cheese Bread is a small baked cheese bun, a popular snack and breakfast food that originated in the state Minas Gerais of Brazil. These are bread/buns usually made with tapioca flour, milk, oil, cheese, salt, and egg/egg substitute. Since I don't use eggs in my baking I have used vinegar instead. These are soft, chewy and so addictive. I love to make healthy bakes from all around the world. Inspired by this YouTube video by Something Dave and I gave it a try as it was an eggless version.These came out so well. These are super simple and easy to make with just five ingredients. A must try because they are gluten-free, contain no yeast, no baking powder, yet so soft and cheesy😋 I had never tried baking with tapioca flour...and found it so interesting to bake with. The dough is too sticky and you will need some extra flour to be dusted to make balls out of it. I have used plant-based pa

Huli pudi (Sambar Powder) North Karnataka style

Huli Pudi is one of the authentic traditional Sambar powders which has been passed on from generation to generation. This is specially made in North Karnataka. There is a wide variety of sambar powders not only within Karnataka but within South India. Each region has it's own way of adding ingredients and making them. In North Karnataka brahmin families, you can usually see two types of Sambars, firstly 'Saaru ' which can also be called Rasam with Toor dal. The consistency is thin and usually made with Tur dal and tomatoes or Tamarind. The other one is 'Huli' which is thicker in consistency and usually includes some veggies or greens. So here I am sharing the Sambar powder that is used to make a typical Huli. This is so unique and different from South Karnataka Sambar powders. The main difference being the omission of urad dal and Tur dal. This powder is just made with dried spices. This can be made in advance in large quantities/batches and stored in a