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Handvoh
 Ingredients
Dry grind together to 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 |
Method
- Take butter milk in a large vessel.
- Add salt, soda and flour, mix well.
- Keep aside for 6-7 hours.
- Grate bottlegourd and squeeze out excess water.
- Add gourd, coriander and greenchilli.
- 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 container.
- 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.
- Making time: 30 minutes (excluding fermenting and baking time)
- Makes: 5-6 servings
- Shelflife: Flour may be stored in a dry airtight container for 3-4 weeks. After baking best fresh.
Note: 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 textu Courtesy : lohanaonline.com
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