Firstly, chopped methi and palak leaves.
Now in a mortal-pestal add green chilli, ginger, and garlic cloves. Crush it. keep it aside.
Then in a mixing bowl, add chopped methi leaves, chopped palak leaves, grinded green chili-ginger-garlic paste, hing, turmeric powder, chaat masala, black pepper, cumin seeds, fennel seeds, salt, fresh malai, sugar, oil, baking soda, and lemon juice. Mix well.
Now add coarse wheat flour, jowar flour, and besan. Mix well and knead the soft dough for muthiya.
Now grease your palms, take some of the mixtures, and shape them into cylinders.
Boil water in a steamer. Grease the steamer plate well with oil. Then place the roll on the steamer plate.
Leave some gap in between the rolls, so that it cooks properly.
Close lid and steam for approx 12-15 minutes on high-medium heat.
After 12 minutes, open the lid and insert the knife in the muthiya, if it comes out clean then the muthiya is properly steamed.
Let it cool down for 10 minutes and cut it into pieces.
Serve steam muthia with oil and garlic chutney.
Or For tempering, heat oil in a pan, add mustard seeds, cumin seeds, sesame seeds, curry leaves, and chopped green chili and sauté for 2 minutes.
Then add sliced muthiyas and stir fry for 2-3 minutes.
Garnish with coriander leaves and serve hot.