|
Ingredients
|
Quantity
|
|
Rice flour (coarse)
|
1 kg
|
|
Bengal gram flour
|
500gms
|
|
Black gram flour (coarse)
|
25gms
|
|
Butter milk
|
100ml
|
|
Bottle gourd
|
500gms
|
|
Oil
|
250gms
|
|
Mustard seeds
|
5gms
|
|
Asafoetida
|
8gms
|
|
Masala:
|
|
|
Green chillies
|
25gms
|
|
Onions
|
50gms
|
|
Cinnamon, cardamoms and cloves
|
8gms
|
|
Turmeric
|
8gms
|
|
Coriander
|
40gms
|
|
Salt
|
to taste
|
Grind masala to a fine paste. Mix the three types of flour with
buttermilk and more water to make a pouring consistency. Add masala and peeled
and grated bottle gourd to the mixture. Heat the oil in a thick pan. When hot,
add mustard seeds and asafoetida. When the mustard seeds crackle, pour the oil
in the mixture. Mix well and leave it for about 12 hours to ferment. Pour into
shallow ovenproof containers and bake the mixture for about 40 minutes. Serve
with green chutney.
