Grind rice, dals, ginger and cumin seeds to a paste along with chillies.
Mix all the vegetables, coconut, coriander leaves, onion, salt, baking soda and enough coconut milk to form a thick batter.
Set aside for 1 hour and then steam.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.