|Rice||1 Cup (16 tbs)|
|Yellow moong dal||1 Cup (16 tbs)|
|Bottle gourd||1 Medium|
|Chopped coriander leaves||3 Tablespoon|
|Finely chopped green chilies||4|
|Buttermilk||3 Cup (48 tbs)|
|Sodium bicarbonate||3⁄4 Teaspoon|
|Chana dal||1 Teaspoon|
|Urad dal||1 Teaspoon|
|Mustard seeds||1 Tablespoon|
|Cumin seeds||1 Tablespoon|
|Salt||1⁄2 Teaspoon (As Per Taste)|
Pour buttermilk in a large vessel.
Mix salt, soda and flour and add to the buttermilk.
Mix well and keep them aside for 6-7 hours.
Squeeze out excess water from bottlegourd with your palm by after grating it.
Mix coriander leaves, gourd and green chilli.
Mix urad dal, chana dal and seeds in heated oil in a pan.
Let it splutter, pour half in the batter and mix thoroughly.
Grease a deep oven proof container and pour mixture in it.
Decorate by spreading the remaining seasoning on the top.
Preheat the oven at 280C for 10 minutes, later reducing the same to 200C or 180C for 40 mins or till done.
Insert a skewer.
It should come out clean this is to check whether the dish has been cooked fully or not).
Cut into long slices and serve hot.