Handvo

Ingredients list for Handvo

• 1 cup Rice
• 1/2 cup Split Pigeon Pea
• 1/4 cup Split green gram skinless (dhuli moong dal)
• 2 tablespoons Split Bengal gram (chana dal)
• 2 tablespoons Whole black gram (sabut urad)
• 1/2 cup Sour yogurt
• 5 tablespoons Oil
• to taste Salt
• 2 tablespoons Sugar
• 1/2 teaspoon Turmeric powder
• 2 tablespoons Red chilli powder
• 1 medium Carrot grated
• 1/4 small Cabbage shredded
• 2 Bay leaves
• 2 Dried red chillies
• a pinch Asafoetida
• 2 Cloves
• 2 tablespoons Mustard seeds
• 8-10 Curry leaves
• 2 tablespoons Soda bicarbonate
• 1 tablespoon Lemon juice
• 3 tablespoons Sesame seeds (til)

Method

1. Soak the rice with all the dals in 5 cups of water for 2 hours. Drain.
   Grind the rice to a coarse paste and add enough water to make a batter of medium thick consistency.
2. Mix in the yogurt.
   Cover the batter and leave to stand in a dark place for 2-3 hours to ferment.
3. Preheat oven at 180° C.
   For the tempering heat oil in a non stick pan.
4. Add salt, sugar, turmeric powder, red chilli powder, carrot, cabbage to the batter and mix well.
   Add bay leaves to the oil.
5. Chop red chillies and add to the pan along with asafoetida, red chillies, cloves, mustard seeds and curry leaves.
   Add soda, lemon juice and the tempering to the batter and mix well.
6. Pour the batter into greased spring form cake tin, sprinkle sesame seeds on top and bake in the preheated oven for 1 hour or till the crust is deep golden.
   Cut into wedges and serve.

Nutrition Info