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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.
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
Making Time:
30 minutes (excluding fermenting and baking time)
Shelf Life:
Flour may be stored in a dry airtight container for 3-4 weeks. After baking best fresh.
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