Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***DRY GRIND TOGETHER TO FINE TEXTURE***
   1      cup           rice
   1      cup           yellow moong dal
                        ***OTHERS***
   1      medium bottl  gourd
   3      tablespoons   coriander chopped
   3                    green chiles finely chopped -- up to 4
   3      cups          buttermilk
     3/4  teaspoon      baking soda
   1      teaspoon      urad and channa dal
     1/2  teaspoon      cumin and mustard seeds
                        salt to taste
   4      tablespoons   oil -- up to 5

Preparation:

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 green chile. Heat oil in a pan, add urad and 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. Makes: 5-6 servings Shelf life: Flour may be stored in a dry airtight container for 3-4 weeks. After baking best fresh. Note: 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. Western India