Name: Colocasia (Arbi) leaves Muthia recipe by Sujata Hande-Parab at BetterButter
Prep time: 20 min
Cook time: 22 min
Total time: 42 min
Yield: 4
Ingredients: Besan/gram flour – 1 cup; Wheat Flour – 4tbsp; colocasia /Arbi or Arvi leaves –1 cup (finely chopped and tightly packed); White Sesame seeds – ½ tbsp.; Tamarind paste – 1 tsp; Asafoetida – ½ tsp; Coriander powder – ½ tsp; Cumin powder – ½ tsp; Turmeric – ½ tsp; Red chilli powder – 1 tsp; Baking soda – ¼ tsp; Grated jaggery – 1 ½ tsp; Coarsely ground fresh ginger – 1tsp; Coarsely ground green chillies – 2; Coarsely ground garlic cloves – 3; Salt to taste; Oil – 1tbsp + 2tbsp for tempering and shallow frying; Water- 1-2tbsp or as required for kneading; For tempering – Curry leaves – 3-4; White sesame seeds – ½ tbsp.; Cumin seeds – ½ tsp; Asafoetida – ¼ tsp

ABOUT Colocasia (Arbi) leaves Muthia RECIPE

Arvi leaves are rich source of protein dietary fibers and lots of minerals. Arvi leaves, roots are consumed widely and used in many cooking preparations. Not all varieties are edible and it should not be eaten raw. Arvi leaves causes extremely unpleasant itching in your mouth and hands. Need to wash thoroughly under running water and apply some tamarind paste or kokam water before cooking with them. Arvi leaves are cultivated and available throughout the year in all parts of India. In Maharashtra it is popularly called as aluchi pane and variety of dishes prepared using them.

Ingredients Serving: 4

Besan/gram flour – 1 cup
Wheat Flour – 4tbsp
colocasia /Arbi or Arvi leaves –1 cup (finely chopped and tightly packed)
White Sesame seeds – ½ tbsp.
Tamarind paste – 1 tsp
Asafoetida – ½ tsp
Coriander powder – ½ tsp
Cumin powder – ½ tsp
Turmeric – ½ tsp
Red chilli powder – 1 tsp
Baking soda – ¼ tsp
Grated jaggery – 1 ½ tsp
Coarsely ground fresh ginger – 1tsp
Coarsely ground green chillies – 2
Coarsely ground garlic cloves – 3
Salt to taste
Oil – 1tbsp + 2tbsp for tempering and shallow frying
Water- 1-2tbsp or as required for kneading
For tempering – Curry leaves – 3-4
White sesame seeds – ½ tbsp.
Cumin seeds – ½ tsp
Asafoetida – ¼ tsp

Instructions

Wash Colocasia/Arvi/taro leaves, remove stalks and central veins and finely chop or run them through a processor.
Add tamarind pulp and salt. Rub well with finely chopped leaves. Keep aside for 15 minutes.
3. In a bowl take Gram flour, wheat flour, cumin, coriander powder, red chilli powder, asafoetida, baking soda, oil, white sesame seeds, grated jaggery, coarsely ground fresh ginger and Coarsely ground green chillies, garlic. Mix well.
Add Colocasia or arvi leaves as it is. Mix it.
Add Salt keeping mind that we had already added salt in arvi earlier. Mix well.
Add a tablespoon or two of water slowly at a time and make a dough. It will be little sticky.
apply some oil or water on hands. Divide it into 2 elongated logs, approx. 4-5 inches long.
Arrange them on greased plate.
Steam it in a steamer or presser cooker. (If using pressure cooker, cook for 3 whistles and in steamer cook it for 20-22 minutes. Check using toothpick it should come out clean.)
Switch off the flame. Let pressure inside cooker come down naturally.
Let it cool. Cut it into ½ inch thick slices.
In a pan, heat oil. Add curry leaves. Stir for few seconds.
Add Cumin seeds, white sesame seeds. Let it splutter.
Add asafoetia. stir it
Add sliced Muthias or wadis and fry on low flame until golden brown and crisp.
Serve hot with tea, coffee.

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