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Cook Time 40 minutes
Ingredients Method

Ingredients
  

  • 1.5 cups coarse maize flour/makai no lot
  • 1/2 cup handvo flour
  • 1/2 cup yogurt better if it is sour
  • 1/2 cup water adjust to make thich batter
  • 1/2 cup corn kernels boiled
  • 1/2 cup grated carrots
  • 2-3 teaspoons green chilis minced
  • 2 teaspooons ginger minced
  • 1/4 cup jaggery more or less to balance the sourness of the furmented batter
  • 2 tablespoons peanuts roasted and skinned
  • 1/4 cup oil
  • 1/2 teaspoon tumeric
  • 2 teaspoons sesame seeds
  • 1 teaspoon mustard seeds
  • a pinch of asafetida
  • 2 whole red chillies optional
  • 1 spring curry leaves optional
  • salt to taste

Method
 

  1. In a large pan mix the flours and massage in 2 tablspoons of oil.
  2. Mix in the yogurt. Add water to make batter similar to the consistency of idli batter.
  3. Cover and allow the batter to ferment overnight or atleast 5-6 hours.
  4. After the batter has fermented give it a stir, add the carrots, corn, jaggery, salt, tumeric, ginger, chilli and peanuts.
  5. Take a 9 X 9 square or equivalent recteangle baking dish.
  6. Grease the bottom and sides of the bakign dish.
  7. Pour the batter in to the prepared bakign dish.
  8. In a shallow pan temper the remaining 2 tablespoons of oil with mustard seeds, red chillies, curry leaves (if using) and asafetida. Once the mustard has crackled, turn off the flame and add the sesame seeds
  9. Once they crackle pour the tempered oil over the batter.
  10. Bake in a preheated oven at 180 degrees untill the crust has browned and knife inserted in the center comes out clean.
  11. Cool it a little, cut in squares and serve with chai and chutney.