For the batter
1/2 cup rice (chawal), soaked and drained
1/4 cup toovar (arhar) dal, soaked and drained
1 tbsp urad dal (split black lentils), soaked and drained
1 tbsp green moong dal (split green gram) , soaked and drained, 1 tbsp chana dal (split Bengal gram) , soaked and drained, 1 tbsp whole wheat (gehun), optional, 1/4 cup sour curd, 3/4 cup grated bottle gourd, 1 tsp oil
2 tsp lemon juice, a pinch of soda bi-carb
1 1/2 tsp sugar, 1/4 tsp chilli powder, 1/4 tsp turmeric powder (haldi), 1 tsp ginger-green chilli paste
salt to taste
Other Ingredients
2 tsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp sesame seeds (til)
1/4 tsp asafoetida (hing)
1/2 tsp oil for greasing
Method
For the batter
Combine the rice and dals and blend in a mixer till smooth.
Add the curd and mix well. Cover and keep aside to ferment overnight.
Add the bottle gourd, oil, lemon juice, soda bi-carb, sugar, chilli powder, turmeric powder, ginger-green chilli paste and salt and mix well.
How to proceed
Divide the batter into 8 equal portions and pour each portion into greased moulds or cups.
Heat the oil in a small non-stick pan and add the mustard seeds.
When the seeds crackle, add the sesame seeds and asafoetida and sauté on a medium flame for a few seconds.
Pour the tempering over the batter in each cup.
Cover with aluminum foil and bake in a pre-heated oven at 200ºc (400ºf) for 15 to 20 minutes or till they turn brown in colour.