Ingredients
- Ingredients:
- To soak overnight:
- 4 Tbsp PLUS 1 tsp (61 g) rice
- 4 Tbsp PLUS 1 tsp (35 g) brown rice flour
- 4 Tbsp PLUS 1 tsp (61 g) split mung bean lentils [Optional]
- 4 Tbsp PLUS 1 tsp (61 g) split bengal gram lentils
- 4 Tbsp PLUS 1 tsp (61 g) husked black gram lentils
- 3/4 cup PLUS 1 Tbsp (200 ml) vegan buttermilk, and more if needed [Recipe follows]
- About 3 tsp freshly squeezed lemon juice, from 2 small lemons
- spice mix:
- 1 Tbsp grated ginger
- 2 green chillies, chopped, or per taste
- 5 garlic cloves, or per taste, crushed lightly and peeled
- 3 Tbsp cilantro (coriander) leaves, finely chopped.
- 1/8 tsp asafoetida (hing)
- 4 to 5 Tbsp vegetable or any neutral oil
- 1 cup grated bottle gourd/zucchini, loosely packed
- 1 level tsp gluten free, aluminium free baking powder
- A pinch of baking soda
- 1/8 tsp turmeric powder
- 1/4 tsp red chilli powder [optional]
- salt to taste
- 1 Tbsp sugar
- Seasoning:
- 1 tsp black mustard seeds
- 1 tsp white sesame seeds
- 1 sprig of curry leaves
- Garnish:
- 2 Tbsp chopped cilantro (coriander) leaves
- Fresh grated coconut [Optional]
- Tools:
- An 8â square cake tin or jelly pan, if baking
- A skillet, if using stove top method
- Mixing bowl
- Grinder/blender
Description
Cut And Pasted From: Http://www.foodbuzz.com/blogs/us/district_of_columbia/washington/3506679-handvo-indian-savory-snack-cake
Group Recipes
View Full Recipe
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter