INGREDIENTS
For the handvo
½ cup tur dal (soaked for a few hours), 1 cup rice (soaked for a few hours), 4 tbsp curd, ¾ cup grated bottle gourd, ½ cup grated cabbage, A few green peas, ½ tsp ginger, chopped, 2 green chillies, chopped, A pinch of turmeric powder, 1 tsp sesame seeds, Salt to taste
For the tempering
¼ tsp fruit salt, 2-3 drops lime juice, 1 tsp mustard seeds, 4-5 curry leaves, 1 tsp sesame seeds, 1 dry red chilli, One pinch asafoetida (hing)
METHOD
For the handvo
• In a bowl, mix tur dal with rice. To it, add 4 tbsp of curd and water, and stir well. This is your handvo.
• Cover it with a lid and set aside in a warm place to ferment overnight or 10-12 hours.
• Fold in the vegetables into the fermented mix.
• Then, add to it the ginger, green chillies, turmeric powder, sesame seeds and salt.
• Mix the batter well and add water to make it into a semi-thick consistency.
For the tempering
• Take half a cup of handvo batter into a separate bowl and add ¼ tsp of fruit salt to it.
• Then, add lemon juice and mix well and add it to the main batter. The handvo should have turned nice and fluffy by now.
• In a pan, take about one tbsp oil in a pan, and temper with mustard seeds, curry leaves, dry red chilli and asafoetida.
• Pour four tbsp of handvo mixture over the tempering. Let it cook on each side for five minutes with lid-on, on low heat.
• The handvo should turn golden brown in colour on each side and be properly cooked inside.
• Similarly, use the remaining batter to make more handvo. Serve hot.
