Preparation time – 18 to 20 hours
Cooking time – 40 minutes
Ingredients:
Rice – 3 cup
Urad Dal – 1 cup
Curd – 3 to 4 Tablespoons
Garlic Paste – 3 Tablespoons
Ginger Paste – 1 Tablespoon
Green Chiily Paste – 3 Tablespoons
Soda – 1/2 Teaspoon
Salt to Taste
Red chilly powder – 1 Teaspoon
Turmeric powder – 1 Teaspoon
Bottle gourd, peeled, grated – ½ cup
Curry Leaves, chopped – 8 to 10
Sugar – 2 to 3 Tablespoons
Ingredients for tempering:
Groundnut Oil – 3 Tablespoons
Muster Seeds – 2 Teaspoons
Hing – 1 Teaspoon
Sesame Seeds – 1 Tablespoon
Method:
Soak Rice and Urad dal separately for whole night.
Drain and grind to a batter with a grainy texture. Transfer to a deep bowl, add curd and set aside in a warm place to ferment for 7 to 9 hours.
Take one bowl, add fermented batter,garlic paste, ginger paste, green chilly paste, turmeric powder, red chilly powder, salt, bottle gourd, curry leaves,sugar and mix well.
Take silicon cupcake mold and pour 2 to 3 tablespoons batter. Mold should be filled up to ¾ level. Arrange these molds in oven proof plate.
Heat oil in a small non stick pan. Add mustard seeds and let them splutter. Add seasame seeds, hing mix well.
Preheat oven @180 ˚c for 5 minutes. Pour this tempering (tadka) over each mold.
Bake @180˚ c for 30 to 35 minutes. Allow each mold to rest for 5 minutes after taking out from oven.
Unmold and serve with green chutney.
Tip: Sugar quantity you can add as per your taste.
Curd should be sour.
Tip: Sugar quantity you can add as per your taste.
Curd should be sour.