Go Back
tuvar dhekra

Lili tuvar ni thepli recipe | lili tuvar na dhekra | tuvar na vada

Author Nehas Cook Book
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Snack
Cuisine Indian
Servings 30 small size vada

Ingredients
 

  • 1 cup fresh tuvar dana - pigeon peas
  • ¼ cup green peas
  • 4-5 spicy green chilli
  • 1 inch ginger
  • 2 cup water
  • 2 tbsp jaggery
  • 1 cup rice flour
  • 1 cup coarse wheat flour
  • 2 tbsp besan
  • ½ tsp turmeric powder
  • Salt to taste
  • ½ tsp red chilli flakes
  • Pinch of hing
  • 2 tbsp white sesame seeds
  • ¼ cup coriander leaves
  • ¼ cup green garlic
  • 1 tbsp oil
  • 1 tbsp lemon juice
  • Oil for frying

Instructions

  • In a pan, add 2 cups of water and 2 tbsp jaggery. Mix well and let the jaggery melt completely.
  • Meanwhile, in a mixer jar, add 1 cup tuvar dana, ¼ cup green peas, 4–5 spicy green chillies, and 1 inch ginger. Grind coarsely without adding water.
  • Add the ground dana mixture to the boiling water. Then add ½ tsp turmeric powder, salt to taste, ½ tsp red chilli flakes, a pinch of hing, 2 tbsp white sesame seeds, ¼ cup green garlic, ¼ cup coriander leaves, 1 tbsp oil, and 1 tbsp lemon juice. Mix well.
  • Once the mixture starts boiling, add 1 cup rice flour, 1 cup coarse wheat flour, and 2 tbsp besan. Mix well using a rolling pin to avoid lumps.
  • Cover and cook the mixture on a low flame for 5 minutes, until all the water is absorbed and the mixture binds together.
  • Transfer the mixture to a mixing bowl. When it is slightly hot, grease your hands with oil and smooth the dough. The dough should be medium-soft. If it feels too soft, add a little coarse wheat flour and adjust the consistency.
  • Grease your hands again, take small portions of the dough, and flatten them between your palms to make medium-thick theplas. Prepare all the theplas in the same way.
  • Heat oil and fry the theplas on a medium flame until they turn crispy on both sides.
  • Serve tuvar dana thepli hot with chutney or curd.

Notes

  • Traditionally, lili tuvar ni thepli is made using sugarcane juice, but at home you can use jaggery as a substitute.
  • Adding a little green peas enhances the taste of the thepli.
  • Grind the dana coarsely so it requires very little time to cook.
  • The proportion of flour and water should be equal. Do not add excess water to the mixture.
  • You can use wheat flour and rava instead of coarse wheat flour.
  • Cook the mixture until all the water is absorbed and it becomes dry with proper binding.
  • Make medium-thick theplis; do not roll them too thin.
  • Fry the theplis on a medium flame until they are crispy and golden brown on the outside.