Lilva Na Muthiya or Green Tuvar Patties is made from Green Pigeon Pea which tastes great during winters. These green vegetable are available during Winters in Gujarat and are eaten in various dishes from delicious gravy dishes to Muthiyas, Ghugras and Kachoris! They are very nutritious and delicious at the same time. Muthiyas are generally steamed in Idli Steamer and then roasted or sprinkled with Mustard seeds and/or Til tempered in little hot oil. Here we have presented fried version of Muthiyas, however, you can also use little oil and prepare Mustard seeds and Asafoetida tempering and lightly roast the Muthiyas.
Click the PLAY BUTTON below to view the video recipe of Lilva Na Muthiya:
INGREDIENTS:
1/4 Cup Semi Crushed Raw Green Tuvar/Lilva (Green Pigeon Pea)
1/4 Cup Finely Chopped Green Coriander Leaves
1/4 Cup Coarsely Grinded Wheat Flour
1 Tbsp Sorghum Flour (Jowar Ka Atta)
1/2 Tbsp Oil
1 Tbsp Cream/Malai
1/2 Tbsp Green Chilles & Ginger Paste
1 Tsp Sugar
1/8 Tsp Black Pepper Powder
1/4 Tsp Chaat Masala Powder
1/4 Tsp Sesame Seeds/Til
Pinch Turmeric Powder
1/8 Tsp Asafoetida/Hing
Salt to taste
Oil for frying and greasing
Serves: 2 people (Makes 10-12 Muthiyas)
Preparation time: 10 min
Cooking time: 25 min
* 1 Cup = 237 ml
METHOD:
1. In a bowl mix Semi Crushed Raw Green Tuvar/Lilva, Finely Chopped Green Coriander Leaves, Coarsely Ground Wheat Flour, Jowar Ka Aata, Oil, Malai, Green Chillies & Ginger Paste, Sugar, Black Peper Powder, Chaat Masala Powder, Sesame Seeds/Til, Turmeric Powder, Asafoetida and Salt to a soft dough. If required use little water. At the same time also put Idli Steamer and let water to boil.
2. Grease Muthiya Plate and using greased palms make small balls out of dough and lightly flatten it with palms. Alternatively you can make oblong shape muthiyas (hot dog shape).
3. Put the prepared Muthiyas in the greased plate.
4. Place the plate in Idli steamer when water is boiling.
5. Cook Muthiyas on medium-high flame for 15-20 min till done.
6. Once cooked take out the plate from Idli Steamer and allow it to cool down completely.
7. Heat oil for deep frying. Deep fry muthiyas on high flame till light golden colour. Alternatively take little oil in a deep Pan/Kadai and prepare Mustard seeds and Asafoetida tempering and lightly roast the muthias.
8. Serve hot with Green Coriander Chutney/Ketchup with hot tea.
Click the "Print" Button on the top of this Page to "Save" this recipe
