Wash arbi leaves with water and some lemon juice. Then, remove the veins from the colocasia leaves (arbi ke patte). Cut the leaves into two parts, roll them, and cut into long, medium-thick strips. (Refer to the video.)
In a mixture jar, add 4-5 green chilies, 7-8 garlic cloves, and 1 tsp cumin seeds. Grind into a coarse paste. Keep it aside.
In a bowl, add the strips of arbi leaves, 1 cup chopped coriander leaves, 1 cup besan (gram flour), ¾ cup bajra (pearl millet) flour, 2 tbsp wheat flour, the coarsely ground green chili paste, 2 tbsp white sesame seeds, ½ tsp turmeric powder, a pinch of hing (asafoetida), 1 tsp coriander powder, ½ tsp garam masala, 2 tbsp tamarind pulp, 2 tbsp jaggery, and 2 tbsp oil.
Gradually add ¼ cup water and bind the mixture into a soft dough. Grease your palms and shape some of the mixture into small cylinders.
Boil water in a steamer. Grease the steamer plate well with oil, then place the rolls on the steamer plate, leaving some gap between them for even cooking. Close the lid and steam for approximately 8-10 minutes over high-medium heat.
After 10 minutes, open the lid and insert a knife into a muthiya. If it comes out clean, the muthiya is properly steamed.
Serve the steamed muthiya with oil and pickle masala, or for tempering, heat 4 tbsp oil in a pan. Add 1 tbsp of sesame seeds, 10-12 curry leaves, and ½ tsp turmeric powder. Sauté for 2 minutes. Add the muthiya, 1 tsp red chili flakes, and a pinch of salt. Mix well with the tempering and cook for 2-3 minutes to shallow fry.
Switch off the gas and serve the muthiya with curd or tomato sauce
