Ingredients
|
Quantity
|
Dry
grind together to fine texture:
|
|
Rice
|
1 cup
|
Yellow moong daal
|
1 cup
|
Others:
|
|
Bottle gourd
|
1 medium
|
Coriander chopped
|
3 tbsp
|
Green chillies – finely chopped
|
3 to 4
|
Butter milk
|
3 cups
|
Baking soda
|
¾ tsp
|
Urad and channa daal
|
1 tsp
|
Cumin and mustard seeds
|
½ tsp
|
Salt
|
to taste
|
Oil
|
4 to 5
|
Take butter milk in a large vessel. Add salt, soda and flour, mix
well. Keep aside for 6-7 hours. Grate bottle gourd and squeeze out excess
water. Add gourd, coriander and green chilli.
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.
Makes: 5-6 servings
Shelf
life: Flour may be
stored in a dry airtight container for 3-4 weeks. After baking best fresh.