Handvo

Cuisines

Best for

Recipe

Ingredients

	1 cup	Rice , raw
	1/2 cup	Chana dal
	1/2 cup	Toor Dal
	1/4 cup	Urad dal , split black gram
	1/4 cup	Moong Dal
	1 cup	Bottle Gourd , grated
	1 cup	Yogurt , plain
	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 Seed
	1 teaspoon	Cumin , seeds
	1 teaspoon	Sesame Seed
	1 pinch	Asafoetida
	—	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.