Ingredients

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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

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Method

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1. Take butter milk in a large vessel.
2. Add salt, soda and flour, mix well.
3. Keep aside for 6-7 hours.
4. Grate bottlegourd and squeeze out excess water.
5. Add gourd, coriander and greenchilli.
6. Heat oil in a pan, add urad & channa dals, and seeds.
7. Allow to splutter, pour half in the batter, mix thoroughly.
8. Put in a greased oven proof deep container.
9. Pour remaining seasoning on top.
10. Place in a preheated oven at 280C for 10 minutes.
11. Reduce to 200C or 180C for 40 minutes or till done.
12. Check by inserting a skewer which should come out clean.
13. 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.