Take out the skin of the lauki and cut it into small pieces. With help of a knife cut out the white middle part of the lauki.

Take these pieces into a grinder and make a paste. With help of both hands squeeze out as much possible water from the lauki paste.

In the same way, make onion paste in a grinder and squeeze out water.

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

Then add ginger paste, green chili paste, coriander leaves, lemon juice, oil, lauki, and onion paste. Mix well and knead it into a soft dough. Use water if needed.

Prepare steamer. Add about 3 cups of water and let it come to boil

Then grease the steamer tray with oil.

Apply some oil on your palms, take a small portion of the dough and shape it into a cylindrical roll. Arrange on a greased tray.

Steam it for 20-25 minutes.

Let it cool for 5 minutes, and remove it from the cutting board. then cut into half-inch slices.

Heat the oil in a pan on medium for tempering. Once hot add mustard seeds, sesame seeds, and a few curry leaves. 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.