In a parat/aata vessel, take grated dudhi, add aata, salt, dahi, ajwaine, green chilies, dhaniya patta, haldi powder, lal mirch powder, hing, sugar and chopped garlic. No need to add water and dudhi has water contest and dahi both together so binding can done.

In big kadai take water and keep on flame. Let water start boiling then place a plate having holes.

Now make rolls of the aata and keep on the plate. Cover it and let it steam for 20 minutes on medium flame.

After 20 minutes the steamed Muthiyas look like this. Many prefer to eat steamed Muthiyas without tadaka. Here I have done tadaka. Once Muthiyas come down to room temperature, cut it in pieces for the tadaka.

In a tadaka pan put oil and let it heat. Add rai, once it's splutters add till and dein add Muthiyas. Let it cook for minimum 5/7 minutes occasionally stirring it by covering the lid. Once it's nicely cooked, serve hot.