Handvoh

Ingredients
Dry grind together to fine semolina texture:1 cup rice¼ cup yellow Tuver dal
Others:1 medium bottle gourd3 tbsp. coriander chopped3-4 green chillies finely chopped3 cups buttermilk3/4 tsp. soda bicarb1 tsp. each urad and channa dal1/2 tsp. each cumin and mustard seedssalt to taste4-5 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.
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 texture of earthenware, gives and excellent lightness to the dish. However, the oven is a modern day substitute, which will give good but not the same results.