In a mixing bowl add whole wheat flour, gram flour, semolina and mix well.
Add chilli-ginger-garlic paste, salt, very little sugar, red chilli powder, turmeric powder, coriander cumin powder and 2 tsp of oil and mix everything nicely till the masala is coated well with the flour. mmu
Add grated carrot and bottleguard(dudhi).
Please note do not add water initially as the veggies will leave some water which will help in kneading the dough.
Add water only if required.

Knead the dough and keep aside.
In a meanwhile heat the vessel you will be steaming muthias into by adding 2-3 glass of water and let the water heat.
Make cylindrical rolls of muthias (as shown in the pictures) and keep them on steaming dish (one with the hole)
Make the remaining rolls and cover the lid and let muthias steam nicely for about 20-25 minutes.
Open and check with the help of toothpick whether the muthias are steamed nicely.

If the toothpick comes out clean means the muthias are done.
If muthias stick to the toothpick let it get steamed for another 10-15 minutes on a medium high flame.
Once the muthias are done open the lid and remove the muthias and let it cool for about 5-7 minutes (this will help in cutting the muthias in proper shape and size).
Heat a kadhai or pan add 2 tbsp of oil, add mustard and cumin seeds, asafoetida and let it splutter.
Add few curry leaves and add steamed muthias.

Add pinch of salt, 1 tsp of sugar (optional) and some red chilli powder, cumin coriander powder, turmeric powder, lemon juice and mix well on a medium high flame and let it get cooked for 5-7 minutes till they are golden crisp.
Serve hot with chutney / tea / ketchups / pickles
Decorate it with coriander leave (optional).