Combine the oats, fenugreek leaves, semolina, curd, chilli powder, coriander-cumin seeds powder, turmeric powder, green chilli paste, asafoetida and salt in a bowl, mix well and knead into a soft dough using little water.

Divide the dough into 2 equal portions and shape each portion into a cylindrical roll.

Arrange the rolls on a sieve and steam in a steamer on a high flame for 10 minutes. Remove and keep aside to cool slightly for 10 minutes.

Cut into 1" slices and keep aside.

For the tempering, heat the oil in a small non-stick pan and add the mustard seeds.

When the seeds crackle, add the sesame seeds and cook on a medium flame for 30 seconds.

Pour the tempering over the muthia pieces and toss it lightly.

Serve hot with green chutney.