Handvo

Name: Handvo
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: For handvo batter:; 1 cup rice; 1/2 cup chana dal; 1/2 cup moong dal; 1/2 cup urad dal; 1/2 cup curd; 1 cup grated bottle gourd; 1/2 cup grated carrot; 1/4 cup green peas; 3 tbsp chopped coriander leaves; 1 inch ginger grated; 1-2 green chillies finely chopped; 1 tsp sugar; 1 tsp red chilli powder; 1/2 tsp turmeric powder; 2 tsp oil; To taste salt; 1 tsp Eno fruit salt; For tempering:; 2 tbsp oil; 1 tsp mustard seeds; 1 tsp cumin seeds; 1 tsp sesame seeds; 1 sprig curry leaves; 1 pinch asafoetida (hing)

Pratima Mohanty @cook_13984189

#GA4
#week4
Handvo is a delicious Gujarati dish made from rice, lentils and vegetables like bottle gourd, carrot, green peas, etc. It's a traditional Gujarati snack enjoyed with green chutney.

Pratima Mohanty @cook_13984189

#GA4
#week4
Handvo is a delicious Gujarati dish made from rice, lentils and vegetables like bottle gourd, carrot, green peas, etc. It's a traditional Gujarati snack enjoyed with green chutney.

Saved

Ingredients

30 minutes

4 servings

Forhandvo batter:
1 cuprice
1/2 cupchana dal
1/2 cupmoong dal
1/2 cupurad dal
1/2 cupcurd
1 cupgrated bottle gourd
1/2 cupgrated carrot
1/4 cupgreen peas
3 tbspchopped coriander leaves
1 inchginger grated
1-2green chillies finely chopped
1 tspsugar
1 tspred chilli powder
1/2 tspturmeric powder
2 tspoil
To tastesalt
1 tspEno fruit salt
For tempering:
2 tbspoil
1 tspmustard seeds
1 tspcumin seeds
1 tspsesame seeds
1 sprigcurry leaves
1 pinchasafoetida (hing)

Saved

Steps

30 minutes

1

To begin with clean, wash and soak rice, chana dal, moong dal and urad dal together for 4-5 hours. Then drain and transfer them to a blender.
2

Blend the rice and dals to a smooth but slightly coarse batter using water as required. Add curd and blend one more time. Transfer the batter to a bowl. Cover and keep aside to ferment for 8-10 hours or overnight.
3

Then add grated bottle gourd, grated carrot, green peas, chopped coriander leaves, grated ginger, chopped green chillies, sugar, red chilli powder, turmeric powder, oil and salt to the fermented batter.
4

Heat 1 tbsp oil in a a non-stick pan. Add mustard seeds, cumin seeds, sesame seeds, asofoetida (hing), curry leaves and saute on a medium flame for few seconds. Then turn the flame to low, take out half of the tempering and add to the batter. Mix everything well with the batter. Finally add Eno fruit salt and mix well.
5

Now spread the remaining tempering all over the pan. Pour half of the batter evenly over it to make a thick layer. Cover with a lid and cook on a low flame for 5-7 minutes or till the base turns golden brown.
6

Lift the handvo gently using a wide spatula and turn it over to the other side. Cover and cook on a low flame for another 5-7 minutes or till completely done.
7

Once done, remove it to a plate. Follow the process to make one more handvo with rest of the batter.
8

Cool slightly and cut in any shape you like. Serve warm with green chutney.