Added by karizad | Thu 24 Feb 2011 @ 09:59
Make a batter, temper it and bake it in a pan on stove top.
300 gm rice flour,
100 gm Bengal gram flour,
4-cups sour butter milk,
200 gm grated white gourd,
1-tbsp turmeric powder,
2-tbsp red chilli powder,
3-tbsp green chilli and garlic paste,
Salt to taste,
Coriander leaves and sesame seeds for Garnish.
Soak Fenugreek seeds for 3-hours.
Ingredients for tempering:
2-tbsp mustard seeds,
2-tbsp cumin seeds,
2-tbsp sesame seeds,
Step 1: Both rice and begal gram flour are little thicker as compare to wheat flour.
Step 2: Mix both flours and butter milk well. If the batter is thick then add warm water. Keep aside for 7-8 hours for fermentation.
Step 3: After fermentation, add grated white gourd, garlic paste, turmeric powder, jagerry, fenugreek seeds, sesame seeds and salt.
Step 4: Mix well and add soda-bi-Carbonate.
Step 5: Make a tempering by heating oil in pan and add mustard seeds, cumin seeds, sesame seeds, and Asafoetida.
Step 6: Turn off the flame add this in to the batter and mix well
Step 7: Then pour oil in a non stick pan and heat for 2-minutes.
Step 8: Pore prepared batter in the pan.
Step 9: Garnish with coriander leaves, red chilli powder, cut green chillies and sesame seeds.
Step 10: Cover the pan with a lid
Step 11: Cook for 30-minutes in low flame.
Step 12: Cook until- you touch the surface of the handvo with spoon if spoon should come away clean then turn off the flame.
Step 13: Serve hot with ketchup or chutney