Moong Daal Handvo

Name: Moong Daal Handvo
Total time: 600 s
Yield: 2 servings
Cuisine: Indian
Ingredients: For the Handvo Batter; 2cup Yellow Moong Dal (soaked for 3- 4 hours and drained); 2 tablespoons Semolina (Rava / Sooji):; 1 tablespoon Gram Flour (Besan); 2 tablespoons Curd (Yogurt):; 1teaspoon Ginger-Garlic Paste; 1 inch ginger; 3-4 garlic cloves; 2 Green Chillies, finely chopped; 1/2 cup grated bottle gourd (lauki/dudhi); 1/4 cup grated onion; onion grated; 2 tbsp coriander leaves finely chopped; 1/2 tsp turmeric powder; 1 tsp salt; 1 tsp sugar; 1 tsp Baking soda; 1-2 cup water (for grinding and adjusting consistency); For tempering; 2 tbsp oil or ghee; 1 tsp mustard seeds; 2 teaspoon Sesame seeds; 10 curry leaves Curry; Pinch asafoetida

Monika Jain @monika_jain

#CA26

Monika Jain @monika_jain

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Ingredients

10 mins

2 servings

For the Handvo Batter
2cupYellow Moong Dal (soaked for 3- 4 hours and drained)
2 tablespoonsSemolina (Rava / Sooji):
1 tablespoon GramFlour (Besan)
2 tablespoonsCurd (Yogurt):
1teaspoonGinger-Garlic Paste
1 inchginger
3-4garlic cloves
2Green Chillies, finely chopped
1/2 cupgrated bottle gourd (lauki/dudhi)
1/4 cupgrated onion
onion grated
2 tbspcoriander leaves finely chopped
1/2 tspturmeric powder
1 tspsalt
1 tspsugar
1 tspBaking soda
1-2 cupwater (for grinding and adjusting consistency)
For tempering
2 tbspoil or ghee
1 tspmustard seeds
2 teaspoonSesame seeds
10curry leaves Curry
Pinchasafoetida

Saved

Steps

10 mins

1

Prepare the batter
2

Drain the soaked moong dal and add it
to a blender along with the ginger
garlic, and green chillies.
• Blend into a coarse, thick paste without
using much water
3

Transfer the paste into a large mixing
bowl. Add the semolina, gram flour
curd.
4

Grated vegetables, coriander, salt,
sugar, and turmeric.
• Mix well and let the batter rest for 15 minutes.
5

Add the leavening agent
◦ Just before cooking, sprinkle the baking soda along with 2 teaspoons of water
over the batter.
• Mix gently in one direction until frothy.
6

Cook the handvo
• Heat 2 tablespoons of oil in a non-stick
pan (kadai or skillet) over medium heat.
• Add mustard seeds, sesame seeds
curry leaves, and asafoetida. Sauté for a
few seconds until they crackle
7

Pour the batter over the tempering and
spread it out into an even, thick layer
• Cover with a lid and cook on a low flame
for 10-12 minutes until the bottom is
crisp and golden brown.
8

Flip carefully using two spatulas, cover
again, and cook for another 7-8
minutes. @ Instagram.tarladala
9

Let it cool slightly,
• Serve hot with green coriander chutney or tomato ketchup.