• ½  cup Lauki (grated)
• 1 tbsp Onion (grated) 
• 1 tbsp Whole wheat flour 
• 1 tbsp Bengal gram flour
• 1 tsp Semolina
• ½ tsp Turmeric powder
• A pinch of Asafoetida
• A pinch of Baking soda
• ¼ tsp Cumin seeds
• Salt According to taste
• 1 tsp Sugar
• 1 tsp Ginger paste 
• 2 Green chilies ( finely chopped) 
• 1 tsp coriander leaves (finely chopped)
• 1 tsp Lemon juice
• 2 tbsp Peanut Oil
• ¼ tsp Mustard seeds

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• In a bowl mix wheat flour, besan, semolina, turmeric powder, asafoetida, baking soda, cumin seeds, salt and sugar.
• Then add ginger paste, green chilies, coriander leaves, lemon juice and 1 tbsp peanut oil.
• Squeeze out water from bottle gourd and onion. Add it to the bowl and knead it into soft dough. Use water if needed.
• Prepare a steamer. 
• Add about an inch of water and let it come to a boil.
• Then grease the steamer tray with peanut oil and keep it aside.
• Apply oil on your palms and divide the dough into two equal portions.
• Shape each portion into a cylindrical roll.
• Steam it for 20 minutes.
• Let it cool for 5 minutes, remove it to a plate then cut into half inch slices.
• Heat 1 tbsp oil in a pan on medium for tempering. 
•  Add mustard seeds. Let them splutter.
• Then add sliced muthia. Mix gently so they do not break and sauté till little brown and slightly crispy.
• Serve hot.

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