Sprinkle little salt to the spinach and leave aside for 10-15 minutes. Then squeeze out the water and keep it separately.
Now combine together besan, atta, sooji, baking soda, ginger-green chiilies paste, salt, turmeric powder, 1 tbsp. oil, lemon juice, cumin powder and sugar and knead into a dough. Leftover spinach juice can be used if required to knead it. Let it rest for 10 minutes.
Apply oil to your hands and divide the dough into equal portions. Make long rolls from each portion and steam on a greased surface in a steamer for 20-25 minutes.
It can also be steamed in an idli stand. (First let the water come to a boil in the steamer / Pressure cooker before putting the muthia rolls). When cool, remove them and cut into roundels, about 1" thick.
Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the asafoetida, sesame seeds and curry leaves. Pour this over the steamed muthias and garnish with grated coconut and coriander leaves.
