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Ingredients:
2 cups chopped methi/fenugreek leaves,
1/2 cup besan or gram flour,
1/2 rice flour,
1/2 cup bajra flour,
1/2 cup wheat flour,
(Adjust the quantity of flours while kneading dough)
2 tsp ginger paste,
2 green chillies; either ground to paste or finely chopped,
1 tsp turmeric powder,
1 tsp red chilli powder,
1 tsp roasted jeera (cumin) powder,
1 tsp dhania (coriander) powder,
1/2 tsp asafoetida,
1/2 tsp sugar,
1 tsp lemon juice,
Salt to taste,
1 tbsp oil + for frying (optional),
Water.

Method:
Mix all the ingredients together and knead a dough. Then grease your fingers and palms with oil and make small portions and roll them into muthiya (elongated round shapes). Choose to deep fry on a low flame, shallow fry or health conscious people can steam them for 15 minutes in a steamer. Serve as snack or put them in a gravy or dal.

Ingredients:
For dhokla-
1 cup besan or gramflour,
1/2 cup sour curd/yogurt or as required,
Salt and sugar to taste,
1 tsp ginger paste,
1 tsp green chilli paste,
1 tsp soda bicarbonate,
1 tbsp oil,
Water.

For seasoning-
1 tbsp oil,
1 tsp mustard seeds (rai),
1/2 tsp asafoetida,
Fresh grated coconut,
Chopped coriander leaves,
2-3 green chillies slit lenghtwise and then cut into 2.

Method:
Beat the yogurt and add little water to it, mix well. In a bowl combine besan and curd, add water as per requirement to get a pouring consistency. Then add salt, sugar, ginger and chilli paste, mix the batter, cover with lid and set aside for 4-5 hours to ferment. Heat the steamer or pressure cooker. Grease the tin or baking dish and add soda bi-carb and oil to the batter and mix thoroughly. Now pour the batter into the greased container, spread evenly and steam for 10-12 minutes on medium flame. Remove and cool at room temperature. Cut into cubes. Spread chopped coriander leaves and grated coconut on these cubes. Heat oil in a small pan, add mustard seeds and allow them to splutter. Then add asafoetida and green chillies, mix and pour on these dhoklas. Serve with sauted green chillies, sweet and sour tamarind chutney or green chutney.