Handvo

Cuisines

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Recipe

Ingredients

1 cup	rice
1/2 cup	chana dal (split chickpeas)
1/2 cup	toor dal (pigeon peas)
1/4 cup	urad dal (split black gram)
1/4 cup	moong dal (split green gram)
1 cup	grated bottle gourd (dudhi/lauki)
1 cup	plain yogurt
2 tablespoons	ginger-green chili paste
1 teaspoon	turmeric powder
1 teaspoon	red chili powder
1 teaspoon	baking soda
2 tablespoons	sugar
2 tablespoons	lemon juice
2 tablespoons	oil
1 teaspoon	mustard seeds
1 teaspoon	cumin seeds
1 teaspoon	sesame seeds
1 pinch	asafoetida (hing)
—	salt to taste

Instructions

1. 1 Wash and soak the rice, chana dal, toor dal, urad dal, and moong dal together in water for at least 4 hours.
2. 2 Drain the soaked mixture and grind it into a coarse batter using a little water.
3. 3 In a large bowl, combine the batter with grated bottle gourd, yogurt, ginger-green chili paste, turmeric powder, red chili powder, sugar, lemon juice, and salt.
4. 4 Mix well and let it ferment for 6-8 hours or overnight.
5. 5 Once fermented, add baking soda to the batter and mix well.
6. 6 Heat oil in a pan and add mustard seeds, cumin seeds, sesame seeds, and asafoetida. Allow them to splutter.
7. 7 Pour the tempering into the batter and mix well.
8. 8 Preheat a non-stick pan or a handvo cooker and grease it lightly with oil.
9. 9 Pour the batter into the pan, cover it, and cook on low heat for about 20-25 minutes or until the bottom is golden brown.
10. 10 Flip the handvo carefully and cook the other side for another 10-15 minutes until it is cooked through.
11. 11 Remove from the pan, cut into pieces, and serve warm.