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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 8” 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