Thoroughly mix all the ingredients listed for the dough except for water.
Set aside for 15 to 20 minutes.
Add water and make a smooth dough.Do note that the addition of water will depend on the water content in the fenugreek leaves. So keep this in mind and if needed add more water.
Steaming Muthiya:
From half of the dough, make sausage shaped rolls and place them in a greased tray or container.
Steam these rolls for 17 to 20 minutes or till done.
Once lukewarm or cooled, slice the steamed rolls.
Making Tempering:
For the tempering, heat oil in a frying pan or kadai (wok). Add the mustard seeds, white sesame seeds, curry leaves and asafoetida.
Stir and fry until the mustard crackles.
Add the sliced steamed muthia. Mix and sauté for 2 to 3 minutes.
Switch off heat and serve warm garnished with chopped coriander leaves and grated coconut
Making Fried Muthia:
Make small elongated cylindrical rolls from the remaining half of the dough.
Heat oil for shallow or deep frying in a kadai or frying pan.
Shallow or deep fry the muthia rolls till golden brown and crisp.
Drain them on kitchen tissues to remove excess oil.
Serve hot with some spicy or sweet chutney of your choice.