Powder the instant oats in a mixer grinder.

In a large mixing bowl, combine powdered oats, jowar flour, besan flour, sooji, dahi, methi, green chilies, ginger, turmeric powder, and salt.

Add very little water to bring the dough together, forming a firm dough.

Divide the dough into three parts and shape them into long, hot dog-style rolls.

Heat a steamer on high heat.

Place the muthia rolls on the steamer plate, cover, and cook for 15 minutes.

Insert a greased knife into one of the rolls to check for doneness.

If the knife comes out clean, the muthia is steamed well. Otherwise, continue cooking for a few more minutes.

Remove the muthia from the steamer and allow it to cool.

Once cooled, cut the muthia into roundels.

For the tadka (tempering): Heat oil in a pan on medium heat.

Add mustard seeds and curry leaves, allowing them to crackle.

Add sesame seeds and asafoetida.

Add the Oats Methi Muthia and toss for a few seconds.

Serve with chutney and chai as an evening snack.