Squeeze out excess water from the grated bottle gourd. Combine the bottle gourd, semolina, whole wheat flour, besan, curd, ginger-green chilli paste, turmeric powder, cumin seeds, coriander powder, fennel seeds, lemon juice, sugar, salt and 1 tsp of oil in a bowl, mix well and knead into a soft dough.
Make this into small cylindrical shapes.Arrange the rolls on a greased sieve and Steam in a steamer for 25 to 30 minutes or until they are done (check by inserting a tooth pick, It should come out clean).When it is cool, cut this into small roundels.
For the tempering, heat 3-4 tbsp of oil in a non-stick pan and add the mustard seeds. When the seeds crackle, add the sesame seeds and asafoetida and sauté for a few seconds. Add the muthia pieces and sauté on a medium flame till they turn light brown in colour and crisp. Garnished with coriander. Serve hot with coriander chutney or tomato sauce.