2 cups vada nu loat
4 cups water
1 packet fresh or frozen tuver lilva = 2 1/2 cups
1 tsp oil
1/2 tsp asafoetida
1/2 tsp turmeric powder
1 tsp chili- ginger paste
2 tbsp sesame seeds
2 tbsp flax seeds (optional)
1 tbsp oil
3-4 boriya chilies or any dry chilies
2 tbsp minced garlic
1/4 tsp asafoetida
Garnish (Optional)1 tbsp chopped coriander leaves/cilantro
1 lemon , freshly squeezed
Tomato Ketchup (my choice!)
1. Heat 1 tsp oil. Add all the ingredients for tempering
2. As they sizzle, add water slowly. Now add salt.
3. Now add tuver lilva and bring to boil.
4. Lower the flame. Add vada nu loat. Keep stirring till all the water is absorbed.
5. Cover and set aside for 20 minutes.
6. With oiled hands, knead the warm dough.
7. Make small balls and press them a little to give "pedha" /"Penda".
8. Steam these dumplings like you would steam dhoklas or idlis.
9. Let them cool down completely.
10. Now cut these dumplings in 4 pieces each.
11. Heat 1 tbsp oil in a big wok or kadai - preferably nonstick.
12. Add the ingredients for tempering2.
13. As they sizzle, add steamed dumplings and shallow fry till they are slightly crunchy.
14. Serve immediately with GarvaNu for the traditional South Gujarati delicacy.
1. These dumplings swell a little after steaming. So leave some space between and steam them in batches.
2. They taste even better if deep fried.
3. Surati Lilva can be used instead of tuver lilva.
4. I used frozen tuver lilva. But fresh tuver lilva tastes even better. But do not use dried tuver/toor/pigeon beans
5. Flax seeds is not the part of the original recipe. I have added it to boost the nutritional value.
6. If serving with the traditional accompaniment of GarvaNu, do not use garnish of cilantro and lemon juice.