Dry grind
together to fine semolina texture:
1 cup rice
1 cup yellow moong dal
Others:
1 medium bottle gourd
3 tbsp. coriander chopped
3-4 green chillies finely chopped
3 cups buttermilk
3/4 tsp. soda bicarb
1 tsp. each urad and channa dal
1/2 tsp. each cumin and mustard seeds
salt to taste
4-5 tbsp. oil
Method
Take butter
milk in a large vessel.
Add salt,
soda and flour, mix well.
Keep aside
for 6-7 hours.
Grate
bottlegourd and squeeze out excess water.
Add gourd,
coriander and greenchilli.
Heat oil in
a pan, add urad & channa dals, and seeds.
Allow to
splutter, pour half in the batter, mix
thoroughly.
Put in a
greased oven proof deep container.
Pour
remaining seasoning on top.
Place in a
preheated oven at 280C for 10 minutes.
Reduce to
200C or 180C for 40 minutes or till done.
Check by
inserting a skewer which should come out
clean.
Slice into
wedges and serve hot with chutney or lemon
tea.
Making time:
30 minutes (excluding fermenting and baking
time) Makes:
5-6 servings Shelflife:
Flour may be stored in a dry airtight
container for 3-4 weeks. After baking best
fresh.
Note:
Handvoh is traditionally cooked in a wide
earthen pot, over a slow coal fire, and some
coals place above the mouth of the pot in an
earthen lid. This slow cooking supplemented
by the porous texture of earthenware, gives
and excellent lightness to the dish.
However, the oven is a modern day
substitute, which will give good but not the
same results.
