1. This recipe has been changed to add the new super foods like ragi and amaranth. It increases the calcium and fiber content exponentially.
  2. This is a traditional Gujerati recipe. I love it- and you may too:)
  3. If you do not want to use ragi and amaranth, you can substitute with traditional flours like besan and cream of wheat for them. Do keep the whole wheat flour.
  4. Feel free to experiment with different vegetables like spinach,methi leave,zucchini etc.





  • Flour   2 cups mixed (1 cup whole wheat,1/2 cup amaranth,1/2 cup ragi)
  • Grated opu squash 3 cups
  • Oil 2 tbsp
  • Dhania jeera powder 2 tsps (coriander-cumin powder)
  • Haldi powder 1 ½ tsp
  • Red chilli powder 1 tsp
  • Jaggery 2 tbsp(optional)
  • Salt 1 ½ tsp
  • Green chilli paste 2 tsp
  • Ginger paste  2 tsp
  • Garlic paste  2tsp
  • Water ½ cup(only if necessary-water from the squash may be enough)


For Baghar


  • Oil 1 tbsp
  • Mustard seeds 1 tsp
  • Sesame seeds 1 ½ tsp
  • Hing pinch




  1. Add 2 tbsp oil to the mixed flours.
  2. Add all the masalas.
  3. Add the grated opo(lauki) squash.
  4. Add ½ to 1  cup water or and if needed.
  5. Do not knead too much. Just knead enough to mix everything properly.
  6. coat the perforated pan with  cooking spray .
  7. Shape the dough into about 10 muthias(oval balls)and steam for 20 mins.
  8. Make sure there is enough water in the wok.
  9. Cool for 10 minutes. Then flip and cool for another 20 mins.
  10. cut each muthia into 5 pieces.
  11. In a non stick pan, do baghar by heating the oil, then add the mustard seeds.
  12. When they start to crackle, add sesame seeds.
  13. when they start to crackle, add a pinch on hing, add the cut muthia pieces, and stir and sauté for a bit.
  14. serve hot garnished with chopped cilantro and grated coconut.



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