Handvo

Handvo

Ingredients

4 cups Rice (long grained)
1/2 cup Split Green Gram (Green Moong Dal)
1/2 cup Toovar Dal (Arhar)
1/2 cup Split Bengal Gram (Chana Dal)
1/2 cup Urad Dal
3 green chillies, finely chopped
1 tsp ginger paste
1 tsp garlic paste
1/2 tsp chilli powder
1/2 tsp turmeric powder
4 tbsp sugar
1 tsp lemon juice
2 cups grated pumpkin (lauki, bittergourd)
2 cups sour curd
1 tsp Soda-bi-carb
2 tbsp oil

For Tempering

2 tbsp cooking oil
A pinch of asofoetida
1 tsp carom seeds (ajwain)
1 tsp sesame seeds (white til)

Method

1. Wash the lentils and rice separately in 3-4 changing of water.
2. Soak them for about 2 hours.
3. Drain the water and keep aside.
4. Now combine all the lentils and rice into a grinder, make a fine paste by grinding well.
5. Pour sour curd in ground mixture and mix well.
6. Cover the mixture and keep for overnight for fermentation.
7. Heat 2 tbsp of oil in a pan and add ginger – garlic paste.
8. Saute for few seconds and add green chillies.
9. Mix the remaining ingredients and saute on medium high flame.
10. Grease a big round shaped baking dish with some oil and pour batter all over in it.
11. Heat a saucepan and add 2 tbsp of oil.
12. Put mustard seeds and let them crackle well.
13. Add remaining tempering ingredients and fry them for a few seconds.
14. pour the tempering over the prepared batter.
15. Preheat the oven at 350 degrees F and bake the dish for about 30 minutes.
16. When the crust seems brown, take it out from the oven.
17. Allow to cool for few minutes at a wire rack.
18. Cut into desired pieces and your handvo is ready to eat.