Measurements

• 1 cup Rice
• 1/2 cup Lentils (split chickpeas or moong dal)
• 1/2 cup Yogurt (dairy-free for vegan)
• 1/2 tsp Baking Soda
• 1/2 tsp Turmeric Powder
• 1/2 tsp Red Chili Powder
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 1 tbsp Sesame Seeds
• 1/2 tsp Fenugreek Seeds
• 10 Curry Leaves
• 2 Green Chilies
• 1 inch Ginger
• 2 cloves Garlic
• 1 cup Bottle Gourd
• 1/2 cup Carrots (grated)
• 1/2 cup Peas
• 2 tbsp Coriander Leaves
• Salt to taste
• 2 tbsp Oil

Preparation Method

• Soak the rice and lentils together in water for 6-8 hours or overnight.
• Drain and grind into a coarse batter.
• Mix the batter with yogurt, turmeric powder, red chili powder, and salt.
• Let it ferment for 6-8 hours.
• Add grated bottle gourd, carrots, peas, ginger, garlic, and green chilies to the fermented batter.
• Mix well.
• Heat oil in a pan, add mustard seeds, cumin seeds, sesame seeds, fenugreek seeds, and curry leaves.
• Let them splutter.
• Add the tempering to the batter and mix well.
• Preheat the oven to 180°C (350°F).
• Grease a baking dish with oil.
• Add baking soda to the batter, mix gently, and pour into the baking dish.
• Bake for 30-40 minutes or until the top is golden brown and a toothpick inserted comes out clean.
• Let it cool slightly, cut into pieces, and serve garnished with coriander leaves.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.