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“This is Harsha Lakhani's prize winning recipe from the Thursday magazine (dated May27-June 2'2004) Enjoy!”
6hrs 50mins

Ingredients Nutrition


  1. In a bowl, mix the rice flour, urad flour, gramflour, yogurt and water (As Required) to get a pouring consistency.
  2. Allow this to ferment for 5-6 hours.
  3. Squeeze out the excess water from the grated bottle gourd.
  4. Add 4 tbsps.
  5. oil, lemon juice, baking soda, sugar, grated ginger, chilli powder and salt to taste to the fermented batter.
  6. Mix this extremely well.
  7. Grease a baking tray with a little oil.
  8. Pour the prepared mixture into it.
  9. Now pour 5 tbsps.
  10. of oil in a pot and heat on medium flame until hot.
  11. Add mustard seeds and allow them to splutter.
  12. Once they stop spluttering, add sesame seeds,fennel (ajwain) seeds and asafoetida powder.
  13. Stir-fry this mixture until it turns reddish in colour.
  14. Remove from heat.
  15. Spread this mixture over the mixture in the greased baking dish.
  16. Pre-heat your oven to 190°C.
  17. Bake the mixture in the greased dish for 35-40 minutes until the upper layer becomes brownish in colour.
  18. Check with a toothpick to see if it's baked properly or not.
  19. To do so, insert a toothpick into the baked mixture and remove.
  20. If the mixture sticks to the toothpick, bake for some more time and watch carefully so as to not let the mixture burn.
  21. If the toothpick comes out clean, the mixture has been baked properly.
  22. Remove from oven.
  23. After 5 minutes have passed, cut the mixture into 2 cm sized squares.
  24. Serve hot with Heinz tomato ketchup and green chutney.
  25. Enjoy!

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