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 into the batter.
Boil water in a steamer. Use a wet cloth or banana leaf in a steamer plate. Spread batter on the steamer plate.
Place the plate into the steamer. Close lid and steam for approx 12-15 minutes on high-medium heat.
After 12 minutes, open the lid and insert a knife into the muthiya, if it comes out clean then muthiya is properly steamed.
Let it cool down for 10 minutes and cut it into pieces.
Serve steamed muthia hot.
For tempering, dry roast: 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.