Method of Preparation:
Dry grind rice and moong dal to fine semolina texture.
Take butter milk in a large vessel. Add salt, soda bicarbonate and rice-dal mixture. Mix well and keep aside for 6-7 hours. Grate bottle gourd and squeeze out excess water.
Heat oil in a pan and season mustard and cumin seeds. Add urad and channa dal and allow to splutter. Add the gourd, chopped coriander and green chillies. Saute for a minute. Add half the quantity of seasoning into the batter and mix thoroughly. Pour into a greased container. Add the remaining seasoning on top.
Cook in a preheated oven at 28oC for 10 minutes. Reduce temperature to 20oC or 18oC for 40 minutes. Check if it is done by inserting a skewer which should come out clean. Slice into pieces and serve hot with chutney. |
