300gm rice flour,
100gm Bengal gram flour,
4-cup sour butter milk,
200gm grated white gourd,
1-tbsp turmeric powder,
2-tbsp red chilli powder,
3-tbsp green chilli and garlic paste,
Salt to taste,
Coriander leaves and sesame seeds for Garnish.
* Soak Fenurreek (methi) seeds for 3-hours.
Ingredients for tadaka:
2-tbsp mustard seeds,
2-tbsp cumin seeds,
2-tbsp sesame seeds,
Step 1: Both rice and begal gram flour are little big thicker as compare to roti flour.
Step 2: Mix both flour and butter milk finely if material is thick then add warm water. Keep aside for 7-8 hours for fermentation.
Step 3: After fermentation, add grated white gourd, garlic paste, turmeric powder, jaggery, fenugreek seeds, sesame seeds and salt.
Step 4: Mix well and add soda-bi-Carb.
Step 5: Heat the oil in pan and add mustard seeds, cumin seeds, sesame seeds, and asophotedia.
Step 6: Turn off the flame add this in to prepared material.
Step 7: Mix finely with flour material.
Step 8: Then take reti (like as mitti or clay) in lover part of handva cooker and heat for 2-minutes. Step 9: Take handva cooker and spread oil in cooker.
Step 10: Pure prepared material in handva cooker.
Step 11: Put this cooker over the heat bottom plate of reti.
Step 12: Garnish with coriander leaves, red chilli powder, cut green chillies and sesame seeds.
Step 13: Cover the cooker with his top.
Step 14: Cook for 30-minutes in low flame.
Step 15: Cook until- you touch the surface of the handvo with spoone if spoone should come away clean then turn off the flame.
Step 16: Serve hot with ketchup or chutney.