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