Pan Fried Handvo

Name: Pan Fried Handvo
Total time: 1200 s
Yield: 3-4 servings
Cuisine: Indian
Ingredients: 3/4 cup rice; 1/3 cup chana dal; 2 tbsp. tuvar dal; 2 tbsp. masoor dal; 2 tbsp. urad dal; 1/2 tsp. fenugreek seeds; 1/2 cup grated beetroot; 1/2 cup grated cucumber; 1/2 cup grated green papaya; handful coriander leaves, chopped; 2 green chilies, chopped; 1 tsp. ginger, grated; 2-3 tbsp. fresh grated coconut; to taste salt; 1/2 tsp. turmeric powder; 1/2 tsp. red chilli powder; 1 tsp. cumin powder; 1 tsp. coriander powder; 1/2 juice of lime; Tempering -; 2 tbsp. oil; 1 tsp. mustard seeds; 1/2 tsp. cumin seeds; 1 tsp. sesame seeds; 1 sprig curry leaves; 1/4 tsp. asafoetida; 1 dry red chilli; 1 tbsp. fresh grated coconut to garnish; 1 tbsp. chopped coriander leaves to garnish

Bethica Das @kitchen_flavours

Sharjah (UAE)

#starters - This is the pan fried version of Handvo, which is a traditional Gujarati snack. It is generally cooked with a rice-lentil combo with various grated veggies added to it. So if you are craving for some healthy and nutritious snack, go ahead and dish out this simple delicacy.

Bethica Das @kitchen_flavours

Saved

Ingredients

20 minutes

3-4 servings

3/4 cuprice
1/3 cupchana dal
2 tbsp.tuvar dal
2 tbsp.masoor dal
2 tbsp.urad dal
1/2 tsp.fenugreek seeds
1/2 cupgrated beetroot
1/2 cupgrated cucumber
1/2 cupgrated green papaya
handfulcoriander leaves, chopped
2green chilies, chopped
1 tsp.ginger, grated
2-3 tbsp.fresh grated coconut
to tastesalt
1/2 tsp.turmeric powder
1/2 tsp.red chilli powder
1 tsp.cumin powder
1 tsp.coriander powder
1/2juice of lime
Tempering -
2 tbsp.oil
1 tsp.mustard seeds
1/2 tsp.cumin seeds
1 tsp.sesame seeds
1 sprigcurry leaves
1/4 tsp.asafoetida
1dry red chilli
1 tbsp.fresh grated coconut to garnish
1 tbsp.chopped coriander leaves to garnish

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Steps

20 minutes

1

Soak the rice, fenugreek seeds and the lentils overnight. Grind to a slightly coarse paste. Add rest of the ingredients and mix well.
2

Heat oil in a pan and temper with the dry red chilies, mustard
seeds and cumin seeds. Saute for a few seconds. Add the curry
leaves, asafoetida & sesame seeds. Saute for few seconds more.
3

Pour 2-3 ladleful of the batter and cook, covered on a low
flame for 3-4 minutes or till it is nicely browned.
4

Flip it over and cook the other side too till done.
5

Cut into desired shapes and serve with mint chutney or coconut chutney.