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Photo of Methi Sprouts Salad by Suchitra Kamath at BetterButter

Methi Sprouts Salad

Suchitra Kamath
0 minutes
Prep Time
5 minutes
Cook Time
2 People
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ABOUT Methi Sprouts Salad RECIPE

This is a very simple and extremely healthy dish that is almost zero calories, no-fat, high-fiber, diabetic- friendly, gluten-free, nut-free dish that anyone can eat. It is perfect for women and lactating mothers.

Recipe Tags

  • Veg
  • Everyday
  • Indian
  • Salad
  • Diabetes

Ingredients Serving: 2

  1. methi seeds: 2 tablespoons heaped
  2. Cucumber: one medium sized
  3. lemon zest: 1/2 tsp ( optional)
  4. Lemon/lime juice: from one lemon/lime
  5. Green chillies: 1 medium-sized chopped
  6. coriander leaves: 1 tbsp chopped
  7. Freshly grated coconut: 1/2 tbsp
  8. salt to taste
  9. coconut oil: 1 tsp
  10. Mustard seeds: 1/2 tsp
  11. hing : a pinch
  12. Curry leaves: 1 sprig


  1. First sprout the methi seeds: Soak the methi seeds in water for 4-5 hours. Drain the water completely. Cover the container with a wet cloth or paper towel.
  2. Let it sit for atleast a day. You will see it sprout the next day. I kept it for 2 days as I wanted longer sprouts.
  3. To make the salad: Wash the cucumber and chop it finely. Take it in a bowl. Add the methi sprouts to the bowl.
  4. Add lemon zest, lemon /lime juice, salt, chopped cilantro and mix well. Garnish with freshly grated coconut.
  5. For tempering ( optional):Heat coconut oil in a frying pan. Add mustard seeds. Once the mustard seeds splutter, turn off the flame. Add hing and curry leaves.
  6. Add this to the salad and mix well.
  7. Keep refrigerated until ready to serve.

Reviews (6)  

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Bhavisha Bhatt
Bhavisha Bhatt   Feb-06-2019

Will try

Prabha Jain
Prabha Jain   Nov-06-2016

very healthy for diabetic patients

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