Dry grind together to fine semolina
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
- Take butter milk in a large
- Add salt, soda and flour, mix
- Keep aside for 6-7 hours.
- Grate bottlegourd and squeeze
out excess water.
- Add gourd, coriander and
- Heat oil in a pan, add urad
& channa dals, and seeds.
- Allow to splutter, pour half in
the batter, mix thoroughly.
- Put in a greased oven proof deep
- Pour remaining seasoning on top.
- Place in a preheated oven at
280C for 10 minutes.
- Reduce to 200C or 180C for 40
minutes or till done.
- Check by inserting a skewer
which should come out clean.
- Slice into wedges and serve hot
with chutney or lemon tea.
time: 30 minutes (excluding fermenting and baking
Makes: 5-6 servings
Shelflife: Flour may be
stored in a dry airtight container for 3-4 weeks. After baking
Handvoh is traditionally cooked in a wide earthen pot, over a
slow coal fire, and some coals place above the mouth of the pot
in an earthen lid. This slow cooking supplemented by the porous
texture of earthenware, gives and excellent lightness to the
dish. However, the oven is a modern day substitute, which will
give good but not the same results.