Combine oil and flour first and then add rest of the ingredients for muthiya. Make soft (sticky) dough. Add water only if requiredp. In a steamer take some water and place a plate for muthiya (such plate has holes in it). Or prepare a pan steamer as shown in the pic 3.
Grease a muthiya plate and place it in the steamer. Apply oil in your palm. Pinch out a portion of dough and make a cylindrical shape by working with it.
Place it in the muthiya plate as you make it. You are allowed to place them side by side touching each other or even on the top of each other to fit them all in one. Cover and cook on medium to high flame for about 30-40 minutes. Pass a knife through muthiya to check if they are ready. The knife should come out clean.
Cut them into desired size of pieces when they are cool enough to handle. For tampering, heat oil in a pan. Crackle mustard, sesame seeds and then add asafoetida. Add muthiyas immediately or else sesame seeds will turn brown. Add salt and red chilli powder- both if required. Mix everything well. Saute for 3-4 minutes on low heat. Take out in a serving plate. Sprinkle some sesame seeds over it and serve.
