For the
green layer:
1-cup millet flour (baajri)
1-cup grated bottle gourd
1/2-cup spinach (spinach)
1/2-cup leafy fenugreek
1/4-cup chopped French
beans 1/4-cup peas
2 tbsp. Green chili- paste
Salt
2-tsp. Sugar 1 tsp.
paste
350 grams plain yogurt
Shift the millet flour.
Beat the plain yogurt and mix to form vada like batter. Leave the batter for
6-8 hour.
Mix bottle gourd, chopped
spinach and leafy fenugreek peas. Mix French beans, crushed peas -chili paste,
paste, sugar and salt. Mix well.
For the yellow layer:
1-cup maize flour
1/4-cup chopped cabbage
1/4-cup diced tomato
1/4-cup grated raplate
2 tbsp. Green chili- paste
Salt
2-tsp. Sugar 1/4 tsp.
Turmeric powder
1 tsp. Paste 350 grams
plain yogurt
Shift the maize flour. Beat
the plain yogurt and mix to form vada like batter. Leave the batter for 6-8
hours.
Mix chopped cabbage, grated
raplate, turmeric powder, chili- paste, paste, sugar and salt, mix well.
For the baghar:
2 tbsp. Oil 1tbsp.
Mustard seeds
2-3 cloves 2 cinnamon
2-tsp. Sesame seeds
Curry leaf
1/2-tsp. Asafetida
For the decoration:
1/2-cup leaves of cilantro
�-cup cashew-nut pieces
3 tbsp. Sesame seeds
PREPARATION:
Heat oil, and add mustard
seeds, when they crackle add cumin seeds, cloves, cinnamon, curry leaf,
asafetida and sesame seeds. Divide into two. Pour one portion in the millet
batter and the second part in the maize batter.
Take oil in a non- stick
pan and heat. Pour the green millet batter. After 5 minutes pour the maize
batter. Spread sesame seeds, cashew-nut and cilantro leaves on the top. Cover
with the lid and allow the lower part to become brown. When it is brown upside
down the handwa. Cook till brown. Serve warm.
the green and the yellow
color looks beautiful and is also tasty.
