Handvo by Ashish Biswas

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
Heat oil in Small Pan  Add Asafoetida, Mustard Seeds, Curry Leaves and at the end Sesame Seeds and sauté for few seconds Pour batter and spread uniformly over Pan Cover and simmer for 5 mins till top layer dry Flip over gently and cook till brown both sides	Heat oil in Small Pan Add Asafoetida, Mustard Seeds, Curry Leaves and at the end Sesame Seeds and sauté for few seconds Pour into the batter and mix it well. Also keep little aside for seasoning.  Preheat the Oven at 180 Degree and bake for 30 Mins

 

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