Undhiyu

Prepare the muthia: In a bowl, combine Besan, Fresh Fenugreek Leaves, Ginger-Garlic Paste, Green Chili Paste, 2 grams Turmeric Powder, 3 grams Red Chili Powder, 5 grams Coriander Powder, 3 grams Cumin Powder, 5 grams Sesame Seeds, Baking Soda, and 5 grams Salt. Add a little Water to form a stiff dough. Shape into small oval dumplings.

Heat 100 grams Groundnut Oil in a deep pan. Deep-fry the muthia until golden brown and cooked through. Drain and set aside.

Prepare the masala paste: In a grinder, combine Fresh Green Chilies, Ginger, Garlic, 50 grams Fresh Coriander, Grated Coconut, 15 grams Sesame Seeds, Peanuts, 10 grams Coriander Powder, 5 grams Cumin Powder, 3 grams Turmeric Powder, 5 grams Red Chili Powder, Garam Masala, 1 gram Asafoetida, Jaggery, Lemon Juice, and 5 grams Salt. Grind to a coarse paste without adding water.