Ingredient:
1 pc Medium bottle gourd
1 tsp Urad dal
1 tsp Channa dal
3 tbsp Coriander chopped
3-4 no Green chillies finely chopped
3 cup Buttermilk
3 tsp Soda bi-carb
1 tsp Cumin seeds
1 tsp Mustard seeds
4-5 tbsp Oil
Salt to taste
For Grinding Together
1 cup Yellow moong dal
1 cup Rice
Method:
Take butter milk in a large vessel.
Add salt, soda and flour, mix well. Keep aside for 6-7 hours.
Grate bottle gourd and squeeze out excess water.
Add gourd, coriander and green chillies.
Heat oil in a pan, add urad and channa dals and seeds.
Allow to splutter, pour half in the batter, mix thoroughly.
Put in a greased oven proof deep container.
Pour remaining seasoning on top.
Place in a preheated oven at 280 °C for 10 minutes.
Reduce to 200 °C or 180°C for 40 minutes or till done.
Check by inserting a skewer, which should come out clean.
Slice into wedges and serve hot.
1 pc Medium bottle gourd
1 tsp Urad dal
1 tsp Channa dal
3 tbsp Coriander chopped
3-4 no Green chillies finely chopped
3 cup Buttermilk
3 tsp Soda bi-carb
1 tsp Cumin seeds
1 tsp Mustard seeds
4-5 tbsp Oil
Salt to taste
For Grinding Together
1 cup Yellow moong dal
1 cup Rice
Method:
Take butter milk in a large vessel.
Add salt, soda and flour, mix well. Keep aside for 6-7 hours.
Grate bottle gourd and squeeze out excess water.
Add gourd, coriander and green chillies.
Heat oil in a pan, add urad and channa dals and seeds.
Allow to splutter, pour half in the batter, mix thoroughly.
Put in a greased oven proof deep container.
Pour remaining seasoning on top.
Place in a preheated oven at 280 °C for 10 minutes.
Reduce to 200 °C or 180°C for 40 minutes or till done.
Check by inserting a skewer, which should come out clean.
Slice into wedges and serve hot.
