In a bowl add both flours, turmeric, green chilli, soda bi carb, oil and salt. Mix everything really well. Now add chopped tandalja leaves to it. If the leaves are still wet, then you do not have to add any water otherwise sprinkle little bit of water and bring everything together. Do not add a lot of water. Make sure that you do not knead it to make a dough. Cover and leave it until use.

Heat oil in a pot and add mustard seeds to it. When it crackles, add hing and green chillies to it. Now add chopped tandalja leaves to it and mix everything well. Add turmeric powder, chilli powder and salt to it and cook it until it is almost done.

Now add 4 cups of water to it and bring it to rolling boil. When it starts boiling, take a small portion of muthiya mixture and press it gently to make muthiya. Add it to the boiling water. Make sure that you do not press muthiya mixture too much. Just make it with light hand so that they are soft and fluffy otherwise it will become sticky and hard from inside. Put all the muthiya in the boiling water.

Cook it on medium to high heat for 8 to 10 minutes or until they are cooked properly. Now add coriander cumin powder and lemon juice to it and cook for another 2 minutes. Turn off the heat.