Wash and cut fresh methi leaves. Keep it aside.
Now in a mixture jar, add green chili, ginger, and green garlic. Grind it into a coarse paste. Keep it aside.
Then, in a bowl add chopped methi leaves, bajra flour, coarse wheat flour, grinded green chili-garlic paste, salt, turmeric powder, ajwain, hing, baking soda, lemon juice, sugar, and oil. mix well.
Now add buttermilk gradually and knead the soft dough for muthiya.
Now take some amount of mixture in hand. Place on grease rolling board and give cylinder shape to velaniya. Make all into the same way.
Then place all velaniya on a grease hole plate.
Then in a pan, add 4-5 cup of water and bring it to a boil. Place a plate on it and steam it for 12 minutes on medium-high flame or till toothpick comes out clean.
Cool down steam velaniya completely.
Then cut it into medium-thick and round shapes.
For tempering, in a pan, add oil, mustard seeds, cumin seeds, sesame seeds, curry leaves, dry red chili and hing. Saute it.
Then add chopped green chilli, chopped green garlic, and salt. Saute it.
Now add velaniya pieces and mix well with tempering.
Garnish with coriander leaves and serve with chutney.