A new herb for your culinary experiments

Methi – Rava Dosa

In recent posts, I have been extolling the tastiness of methi leaves/methi plants (fenugreek leaves/plants) in preparing various vegetarian dishes.  Examples are here and here.  I am now proposing a new culinary experiment with methi leaves/plants, which will be interest to people who want to take methi for health reasons, and the parents of some young children.  The love for fatty and salty food among children has pushed up the obesity rates in children/adolescents to almost epidemic proportions.  By the estimates of Centers for Disease Control, 18% of population in the age group 6 – 19 is obese and 33% in the same age group is either obese or overweight.  (For an extreme example, check here.)

Eating more vegetables is not a panacea in reducing obesity in children, but it is a good start.  Biomedical research organizations have recognized this and some have funded research to identify the methods to increase the consumption of vegetables among children.  The most curious idea, which got some media attention recently, is to bribe the kids – yes, pay them money to eat their vegetables.  As is to be expected, when the money – aka incentive – is taken way, the kids reverted to their old habits of not eating their vegetables.

Here is another idea that might have little bit more traction in promoting the consumption of more vegetables: make the vegetable(s) invisible, without overtly altering the taste.  I first outlined this in the broccoli for breakfast video, in the making of rava (semolina) dosa.  This culinary experiment with methi leaves/plants is even better than broccoli for making this dosa.  With broccoli, there is a hint of “green flavor” for the dosa, that will tell you that a vegetable has been blended in.  With methi leaves/plants, it will be very hard to tell whether a vegetable has been blended in.  The dosa is of course green in color; but if it is tasty, the color is of little consequence for kids.  The methi leaves is also very fibrous, which will impart a feeling of fullness and deter consumption of more food.

A procedure for the preparation of rava dosa was outlined in, A Short Course in Culinary Experiments (method ST10).  That was described for 1 cup of rava.  You can mix 1 cup of rava with 1 cup of cracked wheat (fada).  The addition of fada will further increase the fiber content (please, please don’t panic; this will still be tasty!)  I know that the real fiber-fanatics among you will experiment with fada alone.  Other ingredients described in ST10 has to be doubled because of the increased volume.

After the fermentation of rava/fada, you can add the methi leaves/plants in the blending stage.  For 2 cups of the grains, you will be able to add 1 bunch of methi plants.  The methi plants, sans their roots, will weigh approximately 1/3 pound (150 grams).  With this amount of methi, there is no depletion of taste for the final dosa.  Those who are keen on taking methi for its medicinal value might want to experiment with a higher proportion of methi.  Please report on the comments section below, the results of your experiments (or, you can write a separate post).

To get the e-book of A Short Course in Culinary Experiments, click here for the Amazon Kindle Store.

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Posted in Staples, Vegetables

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