1/4 cup long grain rice
1/2 cup quinoa
1/4 cup brown rice
1/4 cup Chana dal
1/4 cup urad dal
1/4 cup arhat daal
1/2 cup yogurt (plain)
3 tsp ginger green chili paste
2 tsp garlic paste
2 cup bottle Garud (grated)
1/4 tsp ajwain
1/4 tsp turmeric powder
2 tsp salt
4 tsp sugar
2 tsp sesame seeds
2 tsp mustard seeds
4 tbsp oil
1 tsp fruit salt
Wash and soak rice, quinoa, lentils for 4-5 hours.
Ground the mixture after draining the water, keeping it coarse
Add yogurt and grind a bit more. Take it in a big bowl
Add grated bottle guard, ginger chili paste, sugar, ajwain, salt, turmeric powder, garlic paste . Mix well .
Heat 1 tbsp oil in a pan, switch off gas, add curry leaves and red chili powder. Add to the mixture.
Cover and keep to ferment over night.
Per heat over on 350 C
Oil a muffin tray or a cake pan , pour batter in each hole, Heat oil in a pan, add mustard seeds and allow to tamper, add few sesame seeds on top of batter. Then add hot oil with mustard seeds, it will temper the sesame seeds.
Cover with aluminum foil and bake for 40 min, add eno in fermented mixture , and mix well
Then check with tooth pick if done, set oven on broil and broil for 10 min but keep close eye.
Serve hot ( after 10 min of cooling)or cold, you can keep in refregeriater for a week. Serve with tomato ketchup and green coriander sauce,
Note: you can also use shredded zucchini, carrots, cabbage with bottle gaurd.
Take 1 cup white rice, instead of 1 cup white rice, quinoa, brown rice to make traditional way.