In a mortal-pestal, add green chili, ginger, and garlic cloves. Crush it and keep it aside.
Grate the dudhi and collect it in a big bowl.
Then add methi leaves, coriander leaves, green paste, curd, hing, turmeric powder, salt, cumin seeds, fennel seeds, oil, sugar, baking soda, and lemon juice. Mix well.
Now add 1 cup of muthiya flour and mix well.
Add water gradually and make thick and spreading consistency of the batter. do not add more water to batter.
Boil water in a steamer. Grease the steamer plate well with oil. Spread batter on the steamer plate.
Place a plate into the steamer. Close lid and steam for approx 12-15 minutes on high-medium heat.
After 12 minutes, open the lid and with insert the knife in 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 pickle masala.
Or For tempering, heat oil in a pan, add hing, mustard seeds, cumin seeds, sesame seeds, curry leaves, and chopped green chili and sauté for 2 minutes.
Then add muthiya pieces and stir fry for 2-3 minutes.
serve hot with chutney or tomato sauce.