INGREDIENTS:
- Rice – 1 Cup
- Moong Dal – ½ Cup & Tuvar Dal ¼ Cup
- Udad Dal – 1 tbs
- Curd – ½ Cup
- Bottle Guard Grated – 1 Cup (can add more vegetables like Peas, Carrot & Cabbage)
- Ginger 1 Inch
- Green Chilli 1 or 2
- Coriander & Curry Leaves finally chopped
- Mustard, Fenugreek & Sesame Seeds – ½ tsp each
- Baking Soda – ¼ tsp
- Asafoetida / Hing 2 pinches
- Sesame Seeds 1 tsp
- Turmeric Powder, Salt & Oil
- Lemon 1 Nos
INSTRUCTIONS
Step 1:
- Wash and soak the rice and all the dals together in enough water for 3-4 hours
- Drain the extra water and add the rice and dals to a mixer grinder/ blender for fine smooth paste
- Add Curd & Salt and blend again then keep the batter to ferment for 4-6 hours. (Add water if required)
Step 2:
- Add Grated Bottle Guard, turmeric powder, ginger & chilli paste into the fermented batter.
- Add other vegetables (if want) & Mix well to maintain thick consistency. (Add Sooji if batter is watery)
- Add baking soda along with lemon juice in it. Mix vigorously and keep aside
Step 3:
Handvo in PAN | Baked Handvo |
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Tips:
- Prepare thick batter as post adding vegetables it will be watery
- Ferment batter overnight for better result or add baking soda / Eno
- Fenugreek leaves will add more flavour
- Prepare slightly thin Handvo if making in Pan