Rajasthani Handvo

Name: Rajasthani Handvo
Total time: 2700 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1/4 cup tuvar daal; 1 tbsp urad daal; 1 tbsp green moong daal; 1 tbsp chana daal; 1/2 cup rice; 1 tbsp whole wheat optional; 1/4 cup sour curds (khatta dahi); 3/4 cup grated bottle gourd (lauki); 3 tsp oil; 2 tsp lemon juice; 1 pinch soda; 1 1/2 tsp sugar; 1/4 tsp chilli powder; 1/4 tsp turmeric powder; 1 tsp ginger-green chilli paste; to taste salt; 1/2 tsp mustard seeds; 1/2 tsp sesame seeds; 1/2 tsp carom seeds (ajwain); 1/4 tsp asafoetida (hing); 1 medium Carrot grated optional; 1/4 small Cabbage shredded optional; as needed For Serving green chutney chach

Arachana Suraj Khandelwal @cook_13602627

Nagpur Maharashtra

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Arachana Suraj Khandelwal @cook_13602627

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Ingredients

45 mins

4 servings

1/4 cuptuvar daal
1 tbspurad daal
1 tbspgreen moong daal
1 tbspchana daal
1/2 cuprice
1 tbspwhole wheat optional
1/4 cupsour curds (khatta dahi)
3/4 cupgrated bottle gourd (lauki)
3 tspoil
2 tsplemon juice
1 pinchsoda
1 1/2 tspsugar
1/4 tspchilli powder
1/4 tspturmeric powder
1 tspginger-green chilli paste
to tastesalt
1/2 tspmustard seeds
1/2 tspsesame seeds
1/2 tspcarom seeds (ajwain)
1/4 tspasafoetida (hing)
1medium Carrot grated optional
1/4small Cabbage shredded optional
as neededFor Serving green chutney chach

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Steps

45 mins

1

Clean, wash and soak the daals, rice and whole wheat together in enough water for at least 4 to 5 hours. Drain and keep aside.
Blend the daals, rice and whole wheat in a mixer to a smooth mixture.
Transfer the mixture to a bowl, add the curd and mix well. Cover and keep aside to ferment overnight.
2

Add the bottle gourd, Carrot grated, Cabbage shredded, 1 tsp oil, lemon juice, soda, sugar, chilli powder, turmeric powder, ginger-green chilli paste and salt and mix well. Keep aside.
3

Heat the remaining 2 tsp of oil in a non-stick kadhai and add the mustard seeds.
4

When the seeds crackle, add the sesame seeds, carom seeds and asafoetida and saute on a medium flame for a few seconds.
Pour half the batter evenly to make a thick layer.
5

Cover and cook on a slow flame 9 minutes or till the base turns golden brown in colour and crisp.
Lift the handvo gently using 2 large flat spoons and turn it over to the other side.
6

Cover and cook on a slow flame for another 7 minutes or till it turns golden brown in colour.
Cool slightly and cut into square pieces.
7

Serve with chutney and chach.