INGREDIENTS

1 cup rice
1/2 tsp ginger paste
Green chilli
1 tsp sugar
1/4 tsp chilli powder
1 tsp eno / fruit salt
1/4 tsp Hing (Asafoetida)
Few curry leaves
1 tsp sesame seeds
1/2 tsp cumin seeds
3/4 tsp mustard seeds
oil
1/2 cup chana dal
1/4 cup toor dal
2 tbsp urad dal
1/4 tsp methi seed
3/4 cup of curd
1 cup grated bottle gourd
1/2 cup grated cabbage
1/4 cup grated carrots
3 tbsp fresh coriander
1 tbsp whole fennel seeds
1/2 tsp ginger paste 

1/2 tsp turmeric

METHOD

Soak the rice, chana dal, toor dal, urad dal and methi seeds for 3-4 hours

Blend all of the ingredients with curd to a slightly coarse paste and leave this paste overnight in a warm place

A day later, add the bottle gourd, cabbage, carrots and fresh coriander (if you like, you can add potatoes – half boiled cut into small pieces)

Also add ginger paste, green chilli, sugar, chilli powder, turmeric, oil and salt to your taste

Mix well making certain the batter is slightly thick

To temper add oil, mustard seeds, cumin seeds, sesame seeds, curry leaves and Hing

In a pan, add oil and then remaining ingredients one by one to make the tadka

Mix half of tadka in batter

Add eno / fruit salt and mix gently

Grease the deep tray and pour in the batter

Pour this batter in the tray and put rest of the the tadka on top of the batter and also more sesame seeds

Bake in the oven at 180 c for 25 minutes or when you can see the handova is ready