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1
In a bowl, mix the rice flour, urad flour, gramflour, yogurt and water (As Required) to get a pouring consistency.
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2
Allow this to ferment for 5-6 hours.
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3
Squeeze out the excess water from the grated bottle gourd.
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4
Add 4 tbsps.
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5
oil, lemon juice, baking soda, sugar, grated ginger, chilli powder and salt to taste to the fermented batter.
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6
Mix this extremely well.
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7
Grease a baking tray with a little oil.
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8
Pour the prepared mixture into it.
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9
Now pour 5 tbsps.
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10
of oil in a pot and heat on medium flame until hot.
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11
Add mustard seeds and allow them to splutter.
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12
Once they stop spluttering, add sesame seeds,fennel (ajwain) seeds and asafoetida powder.
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13
Stir-fry this mixture until it turns reddish in colour.
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14
Remove from heat.
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15
Spread this mixture over the mixture in the greased baking dish.
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16
Pre-heat your oven to 190C.
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17
Bake the mixture in the greased dish for 35-40 minutes until the upper layer becomes brownish in colour.
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18
Check with a toothpick to see if it's baked properly or not.
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19
To do so, insert a toothpick into the baked mixture and remove.
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20
If the mixture sticks to the toothpick, bake for some more time and watch carefully so as to not let the mixture burn.
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21
If the toothpick comes out clean, the mixture has been baked properly.
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22
Remove from oven.
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23
After 5 minutes have passed, cut the mixture into 2 cm sized squares.
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24
Serve hot with Heinz tomato ketchup and green chutney.
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25
Enjoy!
