Grate onion and bottle gourd. Measure it and keep it aside.

Then in a bowl mix wheat flour, besan, turmeric powder, asafoetida, baking soda, cumin seeds, fennel seeds, salt and sugar.

Then add ginger paste, green chilies, chopped cilantro, lemon juice and oil.

Then squeeze out as much possible water from bottle gourd and onion. Use your all strength to squeeze out water. Add it to the bowl. Mix well.

And knead it into soft dough. Use water if needed.

Prepare steamer. Add about an inch of water and let it come to a boil.

Then apply some oil on steamer tray with holes in it and grease it well and keep it aside.

Apply some oil on your palms and divide the dough into four equal portions.

Shape each portion into cylindrical roll approximately 5 inches long and 1 inch in diameter. Arrange on greased tray as shown below.

Steam it for 20-22 minutes.

Let it cool for 5 minutes, remove it to plate or cutting board. then cut into half inch slices.

Making tempering:

Heat the oil in a pan on medium for tempering. Once hot add mustard seeds and sesame seeds. Let them splutter.

Then add sliced muthia. Mix gently so they do not break and sauté till you get little brown and slightly crispy.

Turn off the heat.

Ready for serve