Knead the dough by adding wheat flour mixed with besan and grated bottlegourd (lauki/Dhoodhi), thinly sliced onions, green chilly, garlic, salt and sugar. The skin of bottlegourd should be peeled before grating.
Divide the dough into 5 vertical rolled long strips (like a pipe or stick)
Boil the water in a pressure cooker for steaming this dough. Put this dough on a vessel for steaming.
Steam it for 25 minutes at a medium flame in a pressure cooker.
Check it with a fork. If the fork comes clean, your muthiya is cooked.
Heat cooking oil 2 tsps in a frying pan. Add 2 chopped chillies along with mustard and sesame seeds.
Cut the muthiya roll into small round shapes for roasting purpose.
Turn the gas off after the muthiyas are light reddish in colour. It should be properly roasted for perfect taste.
Methi (Fenugreek) lovers can also add methi in the dough before steaming.
You can have it with tomato or green chilly sauce.