Ingredients:

• Dry grind together to a 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:

1. Add the butter milk to a large vessel. Now add salt, soda, flour and mix well.
2. Keep aside for 6-7 hours.
3. Now grate the bottle gourd and squeeze out excess water.
4. Mix the gourd, coriander and green chilli.
5. Heat oil in a pan.
6. Splutter the urad and channa dals and seeds. Now pour half of it in the batter and mix thoroughly.
7. Add this to a greased oven proof deep container. Pour the remaining seasoning on the top.
8. Place this in a preheated oven at 280C for 10 minutes.
9. Reduce to 200C or 180C for 40 minutes or until done.
10. Check by inserting a skewer which should come out clean.
11. Slice into wedges and serve hot with chutney or lemon tea.

Recipe courtesy of Saroj Kering