"Lili Tuver Na Totha" is a traditional Kathiyawadi (region in Gujarat, India) dish made from pigeon peas or split pigeon peas (lili tuver). It's a savory and spicy snack or side dish known for its robust flavors and hearty texture.

To prepare Lili Tuver Na Totha, pigeon peas are soaked overnight and then coarsely ground to form a thick batter. The batter is then mixed with finely chopped onions, green chilies, cilantro (coriander leaves), ginger, garlic, and spices such as turmeric powder, red chili powder, coriander powder, cumin powder, and salt.

The batter is shaped into small, round patties or balls and then flattened slightly to form discs. These discs are then shallow-fried or deep-fried until golden brown and crispy on the outside and cooked through on the inside.

Once cooked, Lili Tuver Na Totha is typically served hot with chutney, pickle, or yogurt on the side. It's enjoyed as a snack with tea or coffee or as a side dish with meals.

This dish is loved for its crunchy exterior and soft, flavorful interior, making it a popular choice among Kathiyawadi cuisine enthusiasts. It's also a great way to incorporate pigeon peas into the diet, as they are rich in protein, fiber, and essential nutrients.