Handvo
a healthy and delicious Gujarati breakfast dish.
Ingredients
- 1 cup 1 cup rice (chawal)
- ½ cup split Bengal gram (chana dal)
- ¼ cup split green gram (moong dal)
- 1 tbsp split black gram (udad daal)
- 1/3 cup curds (dahi)
- 1 tbsp ginger green chilly paste (adrak hari mirch paste)
- 1 tsp 1 tsp turmeric powder (haldi)
- 1 tsp red chilly powder (laal mirch powder)
- 2 tsp sugar (cheeni)
- 1 tbsp oil (tel)
- tbsp lemon juice (nimbu ka ras)
- ¾ cup grated carrot (gajar)
- ½ cup grated bottle gourd (lauki/doodhi)
- ½ cup chopped coriander leaves (hara dhaniya)
- 1 tsp eno fruit salt
- salt as per taste (namak)
Ingredients for the tempering of one handvo (The above ingredients will make 2 handvos)
- 2 to 3 tbsp oil (tel)
- 1 tsp mustard seeds (rai / sarso)
- ½ tsp carom seeds (ajwain)
- 2 tsp sesame seeds (til)
- ½ tsp asafoetida (hing)
Instructions
- Wash and soak rice, chana dal, moong dal, udad dal in water for 5 to 6 hours.
- Drain the water. Blend the rice and lentils alongwith curds to a smooth paste.
- Transfer the batter to a vessel and keep it for fermenting for 7 to 8 hours.
- To the fermented batter, add ginger-green chillies paste, turmeric powder, red chilly powder, sugar, salt, oil, lemon juice and mix well.
- Next, add grated carrots, grated bottle gourd, chopped coriander leaves and mix well.
- Now, add eno and give a quick mix.
- Heat a non-stick pan. Add 2 to 3 tbsp oil.
- Add mustard seeds, carom seeds, asafoetida and sesame seeds.
- Saute for few seconds.
- Pour half the batter to make a thick layer.Spread it evenly.
- Cover with a lid and cook on a slow flame for 8 to 10 minutes or till the base turns crisp.
- Lift the handvo gently using a flat ladle and flip it.
- Cook on the other side for few minutes.
- Cool slightly and cut into desired shapes.
- Repeat the same with the remaining batter to make another handvo.
- Serve the handvo with green chutney and tomato sauce.