Recipe - Handmade Italian Ricotta Cavatelli

***DRY GRIND TOGETHER TO
FINE SEMOLINA
; TEXTURE***
1 cup Rice
1 cup Yellow moong dal

OTHERS
1 md Bottl gourd
3 tablespoon Coriander chopped
3 Green chillies finely
chopped; (3 to 4)
3 cup Buttermilk
Three fourths teaspoon Soda bicarb
1 teaspoon Urad and channa dal
One half teaspoon Cumin and mustard seeds
Salt to taste
4 tablespoon Oil; (4 to 5)

Take butter milk in a large vessel.

Add salt, soda and flour, mix well.

Keep aside for 67 hours.

Grate bottlegourd and squeeze out excess water.

Add gourd, coriander and greenchilli.

Heat oil in a pan, add urad & channa dals, and seeds.

Allow to splutter, pour half in the batter, mix thoroughly.

Put in a greased oven proof deep container.

Pour remaining seasoning on top.

Place in a preheated oven at 280C for 10 minutes.

Reduce to 200C or 180C for 40 minutes or till done.

Check by inserting a skewer which should come out clean.

Slice into wedges and serve hot with chutney or lemon tea.

Making time: 30 minutes (excluding fermenting and baking time)

Makes: 56