Soaking Time: 5 hours.
Fermenting time: Overnight.
Preparation Time: 15 minutes.
Cooking Time: 30 minutes.
Serves :4 People.
Ingredient :
¼ cup toovar (arhar) dal
1 tbsp urad dal (split black lentils)
1 tbsp green moong dal (split green gram)
1 tbsp chana dal (split Bengal gram)
½ cup rice (chawal)
1 tbsp whole wheat (gehun) (optional)
¼ cup sour curds (khatta dahi)
¾ cup grated bottle gourd (doodhi / lauki)
3 tsp oil
2 tsp lemon juice A pinch of soda bi-carb
1½ tsp sugar
¼ tsp chilli powder
¼ tsp turmeric powder (haldi)
1 tsp ginger-green chilli paste Salt to taste
½ tsp mustard seeds (rai / sarson)
½ tsp sesame seeds (til)
½ tsp carom seeds (ajwain)
2 pinches asafoetida (hing) For serving Green chutney
Instructions :
1. Clean` wash and soak the dals` rice and whole wheat together in enough water for atleast 4 to 5 hours. Drain and keep aside.
2. Blend the dals` rice and whole wheat in a mixer to a smooth mixture using ½ cup water.
3. Transfer the mixture into a bowl` add the sour curds and mix well. Cover with a lid and keep aside to ferment overnight.
4. Add the bottle gourd` 1 tsp oil` lemon juice` soda bi-carb` sugar` chilli powder` turmeric powder` ginger-green chilli paste and salt and mix well. Keep aside.
5. Heat the remaining 1 tsp of oil in a non-stick kadhai and add the mustard seeds` sesame seeds` carom seeds and asafoetida and sauté on a medium flame for a few seconds.
6. Pour half the batter evenly to make a thick layer.
7. Cover with a lid and cook on a slow flame 5 to 7 minutes or till the base turns golden brown in colour and crisp.
8. Lift the handvo gently using a large flat spoon and turn it over to the other side.
9. Cover and cook on a slow flame for another 5 to 7 minutes or till it turns golden brown in colour.
10. Cool slightly and cut into square pieces.
11. Repeat the steps 5 to 10 to make one more handvo.
12. Serve immediately with green chutney. Mini handvo: For making mini handvos` divide the same mixture into 4 equal portions and pour each portion into a small non-stick kadhai or a pan and spread it evenly to make a thin layer. Cover and cook on a slow flame till both sides turn golden brown in colour and crisp. This allows more uniform and much quick For baked handvo: You can also cook the handvo in an oven. Simply pour the entire batter into a greased baking tray and bake in a pre-heated oven at 200ºC (400ºF) for 30 to 35 minutes or till the crust is golden brown in colour.