Handvoh

Ingredients:
2 cups Handvoh flour – Available in Indian grocery stores
To prepare flour:
Dry grind together to fine semolina texture:1 cup rice1 cup yellow moong dal
Others:
1 ½ cup grated Italian Zucchini squash and/or carrots or grated bottle guard
3 tbsp. coriander chopped
2-4 green chillies finely chopped
3 cups buttermilk or (2 cups yogurt + 1 cup water)
3/4 tsp. soda bicarb
1 tsp minced ginger
1 tsp minced garlicSalt to taste (try 1 ½ tsp)
2 tbsp jaggery (brown sugar) optional
1 tsp pickle masala optional (available in Indian groceries)
4-5 tbsp. oil
1 tsp. each urad and channa dal
1/2 tsp. each cumin and mustard seeds
Pinch of Hing (asafetida)

Method:
1. Take butter milk in a large vessel.
2. Add salt, soda and flour, mix well.
3. Keep aside for 6-7 hours.
4. Squeeze out excess water from shredded vegetables.
5. Add shredded vegetables, coriander, greenchilli, ginger and garlic, mix well.
6. Heat oil in a pan, add urad & channa dals, and seeds.
7. Allow to splutter, then add hing and fry few more seconds; pour half of this garnish mix 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 536F (280C) for 10 minutes.
11. Reduce to 392F (200C) or 356F (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 mint chutney or ginger chutney or even Maggi masala chilli sauce.
Making time: 30 minutes (excluding fermenting and baking time)Makes: 5-6 servingsShelflife: Flour may be stored in a dry airtight container for 3-4 weeks.