મિક્સ દાળ હાંડવો | Mixed Dal Handvo

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.