together to fine semolina texture:
1 cup rice
1 cup yellow moong dal
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
milk in a large vessel.
soda and flour, mix well.
for 6-7 hours.
bottlegourd and squeeze out excess water.
coriander and greenchilli.
Heat oil in
a pan, add urad & channa dals, and seeds.
splutter, pour half in the batter, mix
Put in a
greased oven proof deep container.
remaining seasoning on top.
Place in a
preheated oven at 280C for 10 minutes.
200C or 180C for 40 minutes or till done.
inserting a skewer which should come out
wedges and serve hot with chutney or lemon
30 minutes (excluding fermenting and baking
5-6 servings Shelflife:
Flour may be stored in a dry airtight
container for 3-4 weeks. After baking best
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