Muthias are steam and stir fried dumplings. They are made in a lot of ways. My favorite one has cracked wheat, methi leaves and yogurt. In my attempt to make breakfasts more wholesome, this dish was born. Kansaar is finer version of broken wheat/bulgar. The sourness from the yogurt compliments the methi leaves and also makes the muthias softer.
In a pan, mix the wheat, methi, salt, ginger green chilly paste and yogurt. Add 1 tbsp oil as well. Mix well and it should be of a nice and soft consistency. If it feels dry, add some water/yogurt.
Heat the steamer. On as oiled plate, add the muthias in logs and cook them for 20 minutes or until done. They will look firm on the outside and when you insert a knife in the center it shall come clean.
Take them out of the steamer, cut them once they cool down a bit.
In a wok, heat 2 tbsp oil add the sesame seeds and the muthias. Let them get crisp on the sides on a low medium heat.