Metkut | How to make Metkut

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By Mamta Joshi
Created on 17th May 2017
  • Metkut, How to make Metkut
  • Metkut | How to make Metkut (1 likes)

  • 0 reviews
    Rate It!
  • By Mamta Joshi
    Created on 17th May 2017

About Metkut

It is a Maharashtrian spiced powder made from dry roast rice, wheat and lentils along with few spices. This is an authentic Maharashtrian recipe.

Metkut, a marvelous creation to spice up your day. The relishing flavours, the appealing texture and the amazing aroma of Metkut is just mouth-watering. This amazing recipe is provided by Mamta Joshi. Be it kids or adults, no one can resist this delicious dish. How to make Metkut is a question which arises in people's mind quite often. So, this simple step by step Metkut recipe by Mamta Joshi. Metkut can even be tried by beginners. A few secret ingredients in Metkut just makes it the way it is served in restaurants. Metkut can serve 10 people. So, the next time you have a get together or a party at home, don't forget to check and try out Metkut.

  • Prep Time5mins
  • Cook Time5mins
  • Serves10People
Metkut

Ingredients to make Metkut

  • Chana dal (slit Bengal gram) - 1 Cup
  • Urad dal (slit Black gram) - 1/2 Cup
  • Rice - 1/2 Cup
  • Wheat - 2 tablespoons
  • Coriander seeds - 2 teaspoons
  • Mustard seeds - 1 teaspoon
  • Cumin seeds - 1 teaspoon
  • Fenugreek seeds (methi dana) - 1/2 teaspoon
  • Dry red chilies - 3
  • Black pepper - 6-7
  • Cinnamon - 1 stick
  • Nutmeg powder - 1/4 teaspoon
  • Turmeric powder - 1 teaspoon
  • Dry ginger powder - 1 teaspoon
  • Asafoetida (Hing) - 1 teaspoon

How to make Metkut

  1. Keep all ingredients ready. Dry roast chana dal urad dal, rice, wheat, cumin seeds, coriander seeds, red chilies, black pepper, cloves and fenugreek seeds separately on low heat.
  2. Let them cool completely. Grind all the above ingredients along with ginger powder, nutmeg powder, asafoetida, cinnamon and turmeric powder.
  3. Run through the sieve. Store it in an air tight container.
  4. It is eaten with hot cooked rice along with ghee and salt. (Take 1 teaspoon metkut for 1 cup cooked rice)
  5. Or add curd to 4 tablespoon metkut. Stir and add little salt and sugar. Temper it with mustard seeds and red chillies. It can be used as a side dish.

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