Petitchef

Handvo

Starter
8 servings
30 min
25 min
Easy

Ingredients

Number of serving: 8
Rice ............. 1 cup

Chana dal ..... 1/4 cup

Toor dal ........ 1/4 cup

Urad dal ....... 1/4 cup

Ginger ........... 1 tbsp (grated)

Garlic ........... 1 tsp. (crushed)

Green Chillies .. 3-4 (crushed)

Cabbage .......... 1 cup (grated)

Normally we use bottle gourd but I like to use different vegetables for a change. Sometimes I use grated carrots or mixed grated veggies.

Ajwain/carom seeds... 1 tsp

Sugar ..................... 1 tbsp.

Salt ....................... to taste

Turmeric powder .... 1/4 tsp.

Eno fruit salt ........... 1 tsp.

Yogurt .................... 1 cup

Sesame/ til seeds .... 1 tbsp

Mustard seeds ........ 1 tbsp.

Asafoetida ................ 2 pinches

Red chilli powder ..... 1/4 tsp.

Oil .................. 3-4 tbsp.

Dessicated coconut .... 1 tbsp (to garnish)

Coriander leaves ........( to garnish)

Preparation

  • 1. Wash and soak all the dals for at least 6-7 hours or overnight.
    2. Grind them coarsely using the yogurt and leave the batter to ferment for 2-3 hours.( The consistency should be like idli batter)
    (you may use it immediately adding a little more quantity of eno)
    3. Mix in the crushed chillies, garlic, ginger, turmeric powder, salt, sugar, ajwain seeds, 1 tbsp.oil and cabbage/ doodhi/any grated vegetable.
    4. Just before you are ready for baking, add the eno and mix well.
    5. Grease a dish or tray for baking and pour the batter into it little below the brim.
    6. Bake in a pre-heated oven for 20-25 minutes. Alternately you can also do it in a deep, thick bottomed griddle (with cover)on a low flame. This may take less time.
    7. Remove from the oven and let it cool. Meanwhile heat one tablespoon oil and add the asafoetida, mustard seeds and slightly crushed sesame seeds. When the seeds splutter, switch off the gas and add the red chilli powder.( this gives a nice colour). Spread the tempering with a spoon on the prepared handvo.
    8. Cut into pieces and garnish with dessicated coconut and coriander leaves.Serve with mint chutney.





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