Gujarati Handvo

Ingredients:

Rice 60 gm Urad dal (Split blackgram) 60 gm Mung dal (Split Greengram) 60 gm Besan (Gram Flour) 4 Tbsp Bottle gourd (Grated) 200 gm Curd/ Yogurt 200 ml Asafoetida a pinch Green chilli 2 nos Ginger 30 gm  Garlic 3 Cloves Coriander leaves 3-4 stems Salt as req Baking soda 1 Tsp For tempering: Oil 2 Tbsp Mustard seeds ½ Tsp   Sesame seeds (White) 1 Tbsp Dried red chilli 4 nos  Method : 1. Soak rice and all dals together for about 5- 6 hrs. 2. Grind them together along with besan, curd, asafoetida and salt in a blender. The consistency     of the batter should be like of dosa batter. Not too watery or too thick. 3. Keep the batter overnight for fermentation or keep it for 6-8 hrs before cooking. 4. Make a coarse paste of ginger, garlic and green chilli. Add the grated bottle gourd, chopped     coriander leaves and ginger garlic paste to the batter after fermentation and mix well. Add the     baking soda and give a quick stir. 5. Heat oil in a heavy bottom pan. When hot add mustard seeds, sesame seeds and red chilli.     Allow the mustard and sesame seed to splutter. 6. Now pour the whole batter to the pan without disturbing the tadka. 7. Cook on low flame by covering with a lid for approx 6 mins. 8. Check for doneness in the bottom and flip it carefully and cook the other side for about 5 mins     without lid. 9. Garnish with coriander leaves and serve warm with some ketchup or green chutney.