Grate zucchini using a grater or use a food processor and measure 1 cup.
In a mixing bowl take whole wheat flour, chickpeas flour, soya flour and mix together with your finger tips.
Add red chili powder, turmeric powder, salt, sugar, ginger garlic paste, garam masala powder and baking soda.
Squeeze lemon juice.
Add grated zucchini, curd and oil.
Mix with your finger tips till it comes together into soft and pliant dough.
Do not add water to make the dough as the zucchini will leave out water.
Grease your plans with oil.
Divide the dough into 6-8 parts.
Roll each part into a long cylindrical shape.
Steam in a steamer basket for 10-12 mins over medium low flame until a skewer inserted comes out clean.
Let them cool down completely.
Cut each cylinder into ¼ inch bite sized roundels and keep aside.
Heat a pan with oil.
Add mustard seeds and let it splutter.
Add cumin seeds, asafetida, white sesame seeds and roast for 4-5 seconds.
Add the cut roundels and mix well.
Add grated coconut and toss well to coat each roundel. Take off from the stove.
Garnish with coriander leaves.
Zucchini muthia is ready to be served hot.