Oil - 3 tsp
Mustard - 1/2 tsp
Cumin 1 tsp
Sesame seeds - 2 tsp
Few curry leaves
Hing - 1/8 tsp
( Heat oil in a pan and temper it with above ingredients, keep it aside)
Ingredients for the batter
Sona masoori - 1/4 cup
Channa dal - 1/2 cup
Thur dal - 3/4 cup
Sour curd - 1/4 cup
Salt to taste
Turmeric powder - 1/2 tsp
Sugar - 1/2 tsp
ENO - 1/4 tsp ( heaped)
Grated lauki / Bottle gourd - 1 cup
Finely chopped green chilies - 4
Ginger and garlic paste - 1 tsp
Oil - 1 tsp
Wash and soak the rice and dal in water for 3 hours, drain out the water, add it into a blender pour water little by little and grind to a semi coarse idli batter consistency.
Second method is dry grind the rice and dal using a coffer grinder to a semi fine coarse consistency. Add the lauki, salt and little water , mix well and let it soak overnight in fridge. Next day add remaining ingredients and bake.
Transfer the ground rice/dal mixture into a bowl and add all the above mentioned ingredients and half of the tempering, save the remaining tempering to pour on top of the baked handvo.
Mix quickly and pour it into a greased pan and bake at 350 deg .F for 45 minutes or till cooked and brown on top.
Each oven is different so temperature and cooking time can vary.
If you don't have an oven pour the mixture into a thick bottomed tawa and in low flame cook it on stove stove till both sides are brown and cooked.
Pour the remaining tempering on top , cool and cut into desired shape and serve with any chutney or sauce.
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