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Methi Leaves Rice Flour Balls Recipe

Shwetha Bhat is passionate about cooking. She loves to prepare meals with healthy and easily available ingredients.

Rice flour balls flavoured with methi (fenugreek) leaves

Rice flour balls flavoured with methi (fenugreek) leaves

Rice Flour Balls With Methi Leaves

Methi leaves, or fenugreek leaves, are a very flavorful leafy vegetable containing folate, riboflavin and vitamins A, C and K. The leaves are also low in calories and rich in antioxidants.

Rice flour is a flour that is made from rice. It is used in a variety of dishes like pancakes, fritters, roti etc. It can also be used as a thickener in some soups.

Methi leaves rice flour balls are a unique and tasty dish. They're not too spicy, which makes them a favourite with many children.

Pair this dish with any chutney or sambar.

Cook Time

Prep timeCook timeReady inYields

5 min

35 min

40 min

2 servings

Ingredients

  • 4 cups water, or as needed
  • salt, to taste
  • 1 teaspoon ghee (clarified butter)
  • 1 cup rice flour
  • 1 1/2 tablespoons oil
  • 1/2 teaspoon mustard seeds
  • 1 teaspoon urad dal
  • 1 teaspoon chana dal
  • 1/4 teaspoon hing (asafoetida)
  • 1 to 2 green chilies, chopped
  • 1 onion, chopped
  • 1 cup methi leaves (fenugreek leaves), chopped
  • 1/2 lemon

Instructions

  1. Wash and chop the methi (fenugreek) leaves. Chop the onion and green chilies. Set aside.
  2. In a vessel or pan, add water, salt and ghee. Close the lid and let it come to a boil.
  3. Add rice flour to the boiling water, mix well over low flame and stir continuously till it forms a single mass. Break lumps if any. Switch off the flame.
  4. Transfer this mixture to a plate. Let it sit for 5-7 minutes or till it cools down slightly.
  5. When the mixture is cool enough to knead with your hands, start kneading the dough. Dip your palm in cool water if the dough is still a bit hot. Form a soft pliable dough.
  6. Pinch a small portion of the dough and make a small ball. Repeat the same procedure with the rest of the dough.
  7. Take an idli stand or steaming plate, grease it with oil and transfer the prepared balls to the plate.
  8. Boil water in idli cooker or steamer, close the lid and steam-cook for 15 minutes over medium flame.
  9. After 15 minutes, open the lid and check to see if the balls are steamed properly. If balls are not sticky then they are done. Switch off the flame.
  10. In a frying pan, heat oil and splutter mustard seeds. Add urad dal and chana dal. Saute for a few seconds.
  11. Add thing and saute till lentils turn golden brown.
  12. Add chopped green chilies and onion. Fry till the onion turns translucent.
  13. Add chopped methi leaves and salt. Fry till the leaves shrink. Close the lid and cook over low flame for 2 minutes.
  14. Open lid and mix once. Add steamed rice balls and mix gently without breaking the balls. Mix till methi leaves combine well with the rice balls.
  15. Add the juice of half a lemon, give a quick mix and switch off the flame.
  16. Serve hot with any chutney or sambar. Enjoy.

Step-by-Step Photo Guide

In a vessel or pan, add 2 cups of water, salt and 1 teaspoon ghee. Close the lid and let it come to a boil.

In a vessel or pan, add 2 cups of water, salt and 1 teaspoon ghee. Close the lid and let it come to a boil.

Add 1 cup of rice flour to the boiling water.

Add 1 cup of rice flour to the boiling water.

Mix well over low flame and stir continuously till it forms a single mass. Break lumps if any. Switch off the flame.

Mix well over low flame and stir continuously till it forms a single mass. Break lumps if any. Switch off the flame.

Scroll to Continue

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Transfer the mixture to a plate. Let it sit for 5-7 minutes or till it cools down slightly. When the mixture is cool enough to knead with your hands, start kneading the dough.

Transfer the mixture to a plate. Let it sit for 5-7 minutes or till it cools down slightly. When the mixture is cool enough to knead with your hands, start kneading the dough.

Dip your palm into cool water if the mixture is still a bit hot. Form a soft, pliable dough.

Dip your palm into cool water if the mixture is still a bit hot. Form a soft, pliable dough.

Pinch a small portion of the dough and make a small ball. Repeat the same procedure and make balls with the remaining dough.

Pinch a small portion of the dough and make a small ball. Repeat the same procedure and make balls with the remaining dough.

Take an idli stand or steaming plate and grease it with 1/2 tablespoon oil.

Take an idli stand or steaming plate and grease it with 1/2 tablespoon oil.

Transfer the prepared balls to the plate.

Transfer the prepared balls to the plate.

Boil enough water in idli cooker or steamer, keep the idli stand or plate to steam, close the lid and steam-cook for 15 minutes over medium flame.

Boil enough water in idli cooker or steamer, keep the idli stand or plate to steam, close the lid and steam-cook for 15 minutes over medium flame.

After 15 minutes, open the lid and check if the balls are steamed properly. If balls are not sticky then they are done. Switch off the flame.

After 15 minutes, open the lid and check if the balls are steamed properly. If balls are not sticky then they are done. Switch off the flame.

In a frying pan, heat 1 tablespoon oil and splutter 1/2 teaspoon mustard seeds. Add 1 teaspoon urad dal and 1 teaspoon chana dal. Saute for a few seconds. Add hing and saute till lentils turn golden brown.

In a frying pan, heat 1 tablespoon oil and splutter 1/2 teaspoon mustard seeds. Add 1 teaspoon urad dal and 1 teaspoon chana dal. Saute for a few seconds. Add hing and saute till lentils turn golden brown.

Add 1-2 chopped green chilies and 1 chopped onion. Fry till onion turns translucent.

Add 1-2 chopped green chilies and 1 chopped onion. Fry till onion turns translucent.

Add 1 cup chopped methi (fenugreek) leaves and salt. Fry till leaves shrink. Close the lid and cook over low flame for 2 minutes.

Add 1 cup chopped methi (fenugreek) leaves and salt. Fry till leaves shrink. Close the lid and cook over low flame for 2 minutes.

Open lid and mix once. Add steamed rice balls and mix gently without breaking the balls. Mix till methi leaves combine well with rice balls.

Open lid and mix once. Add steamed rice balls and mix gently without breaking the balls. Mix till methi leaves combine well with rice balls.

Add juice of half a lemon, give a quick mix and switch off the flame.

Add juice of half a lemon, give a quick mix and switch off the flame.

Heathy and tasty methi leaves rice balls are ready to serve. Serve hot with any chutney or sambar and enjoy.

Heathy and tasty methi leaves rice balls are ready to serve. Serve hot with any chutney or sambar and enjoy.

Cooking Notes

  • You can increase or decrease the number of green chilies.
  • Adding lemon juice is optional.

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