Heat oil in a kadai.Place the doodhi in a bowl, add salt and mix well and set aside for some time. Squeeze the excess water out and transfer into another bowl.
Add white sesame seeds, ginger-green chilli paste, cumin seeds, asafoetida, red chilli powder, turmeric powder and lemon juice and mix well.
Add gram flour and wheat flour and mix well. Add yogurt and mix well. Add more salt if required.Take small portions of the mixture and shape into muthiyas.
Deep-fry in hot oil, stirring a few times, till golden brown and crisp. Drain on absorbent paper. Serve hot.