Menthe Mudde

# of servings:  4
Preparation Time:  2 mins	Cook Time:  20-25 mins

This traditional specialty from Karnataka is only known to some...  Fenugreek seeds have the rapport of tasting bitter, but not in this dish!  It is certainly an acquired taste that grows on one quickly, especially when its benefits are taken into account.

A special tidbit: The fenugreek in it is cooling to the body.  It is believed to make one stronger and strengthen the back.  It is given especially to women/girls after childbirth or upon attaining puberty!   

Ingredients:

• Methe mudde flour - 1.5 heaped cups 
• Prepare menthe mudde flour by sifting the flours together, as per proportions below and keep ready for use 
• Rice flour - 4 cups
• Methi seeds flour - 0.5 cup
• Wheat flour - 1 cup
• Urad daal flour - 1 fistful 
• Water - 4.5 cups
• Salt
• Oil - 2 tsp
• Ghee - 4 tsp (optional)

Method:

• Bring 4 cups of water to boil in a vessel ('Soup' mode in IP with 'High' setting)
• Make a slurry with 2 tsp of methe mudde flour and the remaining half cup of water
• Along with stirring pour in the slurry into the boiling liquid
• Add salt and oil
• Allow the slurry to cook for 2 mins
• Reduce the heat to low and pour the remaining menthe mudde flour into the centre of the vessel.  Make sure to not stir or spread the flour around.  It is important to pour it continuously at one spot so that it forms a mound (see video and pic)
• Let it keep the boil for 15 mins ('Soup' mode in IP with 'Medium' setting)
• Turn off the heat
• With a wooden stick or the back of a wooden ladle, stir the flour from the middle going outwards.  This ensures no formation of lumps while incorporating the ingredients together 
• Add 2 tsp of ghee and stir more
• With a wet/ghee hand, make smooth balls  and make a hole in the middle
• Add half a tsp of ghee to the hole in the middle
• Place it in a bowl and serve with a preferred sambar generously poured over it!  Greens Sambar or Muli sambar or Methi sambar goes very well with this mudde
• Eating this is not the same as anything else.  One has to take small portions with the sambar and actually 'swallow' the ball!  No need to chew much.  Since it is cook very softly, it is easy to swallow.  (It is believed that this kind of swallowing aids in thyroid activity.)

Tips and Tricks:

• Cooking the slurry first prevents the formation of lumps
• It is extremely important to pour in the flour without forming lumps
• Having the flour on a paper makes it easier to pour it evenly into the liquid, without spreading it around and forming uncooked chunks
• Stirring in one direction avoids the formation of lumps

Pictures: 

Final Outcome: