### TranslatedIngredients: 1 cup Jowar Flour (Sorghum),1 cup Methi Leaves (Fenugreek Leaves) - finely chopped,1 teaspoon Salt,2 teaspoons Sunflower Oil,1 cup Water - and few tablespoons more,1 teaspoon Ghee ### PrepTimeInMins: 15 ### CookTimeInMins: 15 ### TotalTimeInMins: 30 ### Servings: 4 ### Cuisine: North Karnataka ### Course: Main Course ### Diet: Diabetic Friendly ### TranslatedInstructions: To begin making the Menthya Jolada Mudde Recipe - Methi & Jowar Balls Recipe, in a deep bottom saucepan, boil water. When the water starts to boil, add salt and oil and mix well.Now add the jowar flour to the boiling water, cover and let it simmer for about 2 minutes.After 2 minutes using a strong wooden ladle, mix the flour from the middle vigorously until no lumps are left and continue to cook for about a minute.Add finely chopped fenugreek leaves and mix. Keep mixing for about 3-4 minutes till the mixture forms a lump.You’ll know it’s cooked with you touch the mudde mix it should not stick to your fingers.Once done turn off the heat, cover and leave it for a minute.Grease a clean dry plate with ghee. Grease your palm with ghee and transfer a few spoons of the mix on to the plate and start mixing and bringing the ball together until you get a smooth ball and serve. Repeat for all the Menthya Jolada Mudde mix.Serve Menthya Jolada Mudde Recipe - Methi & Jowar Balls Recipe hot immediately with Maavinkaayi Gojju or Palak pappu (Spinach Dal) Recipe or mutton curry and Aralu Sandige Recipe.
