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Dry grind together to fine texture:

1 cup
Yellow moong daal
1 cup


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
to taste 
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.

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. Western India