First, peel and grate the Dudhi using the large side of a grater.

Transfer the grated Dudhi into a muslin cloth and squeeze out as much water as possible.

Keep the squeezed Dudhi aside and discard or save the Dudhi water for another use.

Add the squeezed Dudhi into a large mixing bowl.

Add Yogurt, Turmeric Powder, Red Chili Powder, Cumin Coriander Powder, Amchoor Powder, Hing, Cooking Soda, Sugar and Salt.

Add Carom Seeds and Sesame Seeds.

Roughly grind Ginger and Green Chili together to make a coarse paste. Add it to the mixing bowl.

Add Whole Wheat Flour, Besan and Semolina.

Add Oil and chopped Coriander Leaves.

Mix everything well to make a sticky dough. The dough should be soft and sticky.

Grease or brush the steaming plate with a little Oil.

Apply a little Oil to the palms of your hands.

Take a small portion of the dough and shape it into an elongated cylindrical roll.

Arrange the rolls on the greased steaming plate, leaving a little space between each roll.

Sprinkle Sesame Seeds over the top.

Add water to a steamer and bring it to a boil.

Once the water starts boiling, carefully place the steaming plate inside the steamer.

Cover with the lid and steam until the muthiya are cooked through.

Open the lid and insert a knife or toothpick into the center of a muthiya. If it comes out clean, the muthiya are ready.

Remove the steaming plate from the steamer and let the muthiya cool slightly.

Once the muthiya have cooled slightly, carefully cut them into slices.

Try not to slice them while they are very hot, as they can be soft and may break.

Heat Oil in a wide pan over medium heat.

Add Mustard Seeds and let them crackle.

Add Sesame Seeds, Hing, Dry Red Chilies and Curry Leaves.

Let everything pop and sizzle for a few seconds.

Add the sliced muthiya and gently toss everything together so the tempering coats the muthiya.

Roast the muthiya on low to medium heat, turning gently as needed, until they become golden and crispy on the outside.

Turn off the heat and add chopped Coriander Leaves.

Gently toss once again and transfer the muthiya to a serving plate.

Serve warm with your favorite green chutney or sweet chutney.

Squeeze the grated Dudhi well before adding it to the mixing bowl. Too much water can make the dough overly loose.

The muthiya dough should be sticky and soft. Avoid adding too much flour because it can make the muthiya dense.

Greasing your hands with a little Oil makes shaping the sticky dough much easier.

Make sure the water in the steamer is already boiling before placing the steaming plate inside.

Always check the center with a knife or toothpick before removing the muthiya from the steamer.

Let the steamed muthiya cool slightly before slicing. This helps the slices hold their shape.

Roast the sliced muthiya on low to medium heat so they become golden and crispy without burning.

You can enjoy the muthiya steamed as they are, but tempering and roasting them gives them a delicious crispy exterior and adds so much flavor.

Dudhi Na Muthiya is delicious served warm with green chutney, sweet chutney or your favorite Gujarati chutney. It makes a wonderful breakfast, evening snack or light meal with a cup of hot chai.