## Menthe Hittu Recipe (Roasted Fenugreek Chutney Powder) (Indian Style)
Discover how to make a delicious and authentic **Menthe Hittu Recipe (Roasted Fenugreek Chutney Powder)** with this easy-to-follow recipe. A traditional **Indian Side Dish**, this dish is **Vegetarian** and perfect for any occasion.
**Yields:** 300 servings
**Prep time:** 0 minutes
**Cook time:** 35 minutes
**Total time:** 35 minutes
**Cuisine:** Indian
**Course:** Side Dish
**Diet:** Vegetarian
### Ingredients for Menthe Hittu Recipe (Roasted Fenugreek Chutney Powder):
* 1 cup White Urad Dal (Whole)
* 1 cup Chana dal (Bengal Gram Dal)
* 1 cup Arhar dal (Split Toor Dal)
* 1/2 cup Yellow Moong Dal (Split)
* 2-3 teaspoons Horse Gram Dal (Kollu/ Kulith)
* 2 teaspoon Rice
* 4-5 teaspoon Broken Wheat (Dalia/ Godumai Rava)
* 1 teaspoon Methi Seeds (Fenugreek Seeds)
* 2-3 teaspoons Coriander (Dhania) Seeds
* 2 teaspoon Cumin seeds (Jeera)
* 1/4 teaspoon Whole Black Peppercorns
* 4 Dry Red Chillies
* 1/2 cup Curry leaves
* 1 teaspoon Turmeric powder (Haldi)
* 1/2 teaspoon Asafoetida (hing)
### Step-by-Step Instructions to Make Menthe Hittu Recipe (Roasted Fenugreek Chutney Powder):
1. To prepare Menthe Hittu Recipe (Roasted Fenugreek Chutney Powder), get all the ingredients handy.
2. In a frying pan/ kadai dry roast each ingredient separately in a medium low flame till they are crisp and aromatic.
3. Take care not to burn anything.
4. Let all the ingredients cool to room temperature.
5. Grind them to a very smooth powder along with some salt in a mixer grinder.
6. That’s it, tasty Menthe hittu bursting with flavours with roasted fenugreek is ready.
7. Store it in air tight containers and use when required.
8. Tastes best up to 6 months.
9. The Menthe Hittu Recipe chutney powder can be served with plain hot rice or goes along well with chapatis or dosas.
### Tips for the Best Menthe Hittu Recipe (Roasted Fenugreek Chutney Powder):
* Always use the freshest ingredients available for the best flavor.
* Ensure your oil is at the correct temperature before frying; too low and food absorbs oil, too high and it burns.
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