Colocasia (Arbi) leaves Muthia | How to make Colocasia (Arbi) leaves Muthia

By Sujata Hande-Parab  |  14th Jan 2018  |  
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  • Colocasia (Arbi) leaves Muthia, How to make Colocasia (Arbi) leaves Muthia
Colocasia (Arbi) leaves Muthiaby Sujata Hande-Parab
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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.

The delicious and mouthwatering Colocasia (Arbi) leaves Muthia is a famous dish of Gujarat and is very much popular in the whole worldwide. This dish is often reserved for any special occasion like parties or festivals. Colocasia (Arbi) leaves Muthia is the best option for you when you want to eat or cook something really perfect. It is an amazing dish which is liked by the people of every age group. The flavorful and saporous ingredients are the key to the amazing taste of Colocasia (Arbi) leaves Muthia. Sujata Hande-Parab shared this Colocasia (Arbi) leaves Muthia recipe which is perfect to serve for 4 people. The step by step process with pictures will help you to know how to make the delicious Colocasia (Arbi) leaves Muthia. It is not a typical restaurant style recipe but a simple homely comforting recipe which is best to understand for the beginners. It is an easy and simple recipe that is perfect to make in a jiffy for a weekend lunch or dinner. Try this delicious Colocasia (Arbi) leaves Muthia recipe at your home and surprise your family and friends.

Colocasia (Arbi) leaves Muthia

Ingredients to make Colocasia (Arbi) leaves Muthia

  • 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

How to make Colocasia (Arbi) leaves Muthia

  1. Wash Colocasia/Arvi/taro leaves, remove stalks and central veins and finely chop or run them through a processor.
  2. Add tamarind pulp and salt. Rub well with finely chopped leaves. Keep aside for 15 minutes.
  3. 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.
  4. Add Colocasia or arvi leaves as it is. Mix it.
  5. Add Salt keeping mind that we had already added salt in arvi earlier. Mix well.
  6. Add a tablespoon or two of water slowly at a time and make a dough. It will be little sticky.
  7. apply some oil or water on hands. Divide it into 2 elongated logs, approx. 4-5 inches long.
  8. Arrange them on greased plate.
  9. 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.)
  10. Switch off the flame. Let pressure inside cooker come down naturally.
  11. Let it cool. Cut it into ½ inch thick slices.
  12. In a pan, heat oil. Add curry leaves. Stir for few seconds.
  13. Add Cumin seeds, white sesame seeds. Let it splutter.
  14. Add asafoetia. stir it
  15. Add sliced Muthias or wadis and fry on low flame until golden brown and crisp.
  16. Serve hot with tea, coffee.

My Tip:

Don’t make stiff log and overcook it else will become hard. Use sweet or black variety of arvi leaves as they are edible and less itchy.

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