Wash and soak rice, chana dal, tuvar dal, moong dal and urad dal together in water for 7-8 hours or overnight. Then grind in mixer grinder with curd and enough water and make thick batter. Add salt and mix it. Cover with lid, keep in warm place and allow it to ferment for at least 7-8 hours.
After fermentation, add turmeric powder, red chilli powder, chilli ginger garlic paste sugar and mix well. Add grated lauki, boiled and crushed american corn seeds, boiled whole american corn seeds and chopped coriander leaves. Mix 2 teaspoon oil in coarse wheat flour and add into batter and mix well. Add more salt if required.
Grease alluminium cake mould or tin (8" inches) with oil. Dust flour all over it's surface. Preheat oven for 10 minutes.
Now add sodabicarb into batter and mix well. Pour batter into greased mould. In a tadka pan heat oil. Add mustard seeds. When crackles add asafoetida, sesame seeds and curry leaves. Pour this tadka over batter.
Put into preheated oven and bake for 45-50 minutes or until done at 180 ° c. Enjoy with oil, green chutney or Tomato ketchup. Note:- you should add vegetables like grated carrot, green peas, chopped spinach and chopped fenugreek leaves.
