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.

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.