HANDVO RECIPE | Gujarati Handvo on Tawa & Baked Handvo
Ingredients: RICE, CHANA DAL, TOOR DAL, URAD DAL, WATER · 60 min cook time · 350kcal · ~₩6,100
Ingredients
1cup RICE, 0.5cup CHANA DAL, 0.25cup TOOR DAL, 2tbsp URAD DAL, 1cup WATER, 0.5cup CURD (yogurt), 1cup, grated BOTTLE GOURD (lauki), 0.5cup, grated CABBAGE, 0.25cup, grated CARROT, 3tbsp, finely chopped CORIANDER, 0.5tsp GINGER PASTE, 1finely chopped GREEN CHILLI, 0.5tsp SUGAR, 0.25tsp CHILLI POWDER, 0.25tsp TURMERIC, 2tsp OIL, 0.75tsp SALT, 1tsp ENO (fruit salt), 3tsp OIL, 0.75tsp MUSTARD, 0.5tsp CUMIN (jeera), 1tsp SESAME (til), 1few CURRY LEAVES, 1pinch HING (asafoetida)
Instructions
1. In a large bowl, take 1 cup rice, 1/2 cup chana dal, 1/4 cup toor dal and 2 tbsp urad dal. Add water and soak for 4 hours.
2. Drain the water and transfer the soaked rice and dal to a mixer jar. Add 1/2 cup curd (yogurt) and blend smooth to a slightly coarse batter.
3. Transfer the rice and dal batter to a large bowl. Add 1 cup grated bottle gourd (lauki), 1/2 cup grated cabbage, 1/4 cup grated carrot, 3 tbsp finely chopped coriander, 1/2 tsp ginger paste, 1 finely chopped green chilli, 1/2 tsp sugar, 1/4 tsp chilli powder, 1/4 tsp turmeric, 2 tsp oil and 3/4 tsp salt. Mix well until all ingredients are combined.
4. Add 1 tsp Eno (fruit salt) to the batter and mix gently until the batter turns frothy.
5. Grease a cake mould with oil and transfer the handvo batter into it.
6. For tempering, heat 3 tsp oil in a small pan. Add 3/4 tsp mustard, 1/2 tsp cumin (jeera), 1 tsp sesame (til), a few curry leaves and a pinch of hing (asafoetida). Saute and splutter the tempering.
7. Pour the tempering over the handvo batter in the cake mould.
8. Preheat the oven to 180°C and bake for 30 minutes, or until a skewer inserted comes out clean.
9. Once baked, remove from the oven and unmould the handvo. Slice and serve.
10. Alternatively, to make handvo on tawa, heat 3 tsp oil in a pan. Add 1/2 tsp mustard, 1/2 tsp cumin (jeera), 1 tsp sesame (til), a few curry leaves and a pinch of hing (asafoetida). Saute and splutter the tempering. Spread the tempering evenly in the pan.
11. Pour 1.5 cups of handvo batter over the tempering and spread it evenly. Cover and simmer for 5 minutes.
12. Flip the handvo over, cover again and simmer for another 5 minutes until cooked completely and golden brown on both sides.
13. Serve the handvo hot.
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