Grate the bottle gourd and add a pinch of salt. Mix and set aside. After 10 minutes squeeze out the water and set it aside.
In a bowl add wheat flour, semolina and chickpea flour.
Add in grated bottle gourd and cilantro.
Next add the grated ginger, garlic and chili. Mix well.
Add turmeric powder, red chili powder, asafetida, cumin seeds, sesame seeds, salt and sugar. Mix.
Then add oil and ¼ cup water that was reserved from the bottle gourd. Mix it in.
Add baking soda and bring the dough together. Add more water as required.
Grease your palms and divide the dough into 3-4 inch rounds. Roll these to logs and set aside.
Add water to a pan and heat it. Grease a steamer plate with oil and keep it ready.
Place the muthiyas on the plate, leaving some space for them to expand on steaming.
Cover and steam for 12-15 minutes; till a knife inserted in the middle comes out clean.
Cool them for at least 15 minutes and slice them into thin rounds.
Heat oil in a pan and add the tempering ingredients. Let the seeds pop.
Arrange the muthiya rounds in a single layer and let them crips up. Once they are crisp, turn them over and continue crisping them.
Remove from the pan and serve topped with chopped cilantro and shredded coconut (optional).