Ingredients with Measurements:
- 1 cup rice
- 1/2 cup chana dal (split Bengal gram)
- 1/4 cup urad dal (split black gram)
- 1/4 cup toor dal (split pigeon peas)
- 1/4 cup grated bottle gourd
- 1/4 cup grated carrot
- 1/4 cup grated zucchini
- 1/4 cup yogurt
- 1/4 cup oil
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp green chili paste
- 1 tsp sugar
- 1 tsp salt
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp sesame seeds
- 1 tsp baking soda
- 1 tbsp lemon juice
- Coriander leaves for garnish
Special equipment needed:
- Handvo pan or a deep non-stick pan
- Blender or food processor
Step-by-step instructions:
1. Wash and soak rice, chana dal, urad dal, and toor dal in water for 4-5 hours.
2. Drain the water and grind the soaked ingredients into a smooth batter using a blender or food processor.
3. Add grated bottle gourd, carrot, zucchini, yogurt, oil, ginger paste, garlic paste, green chili paste, sugar, salt, turmeric powder, red chili powder, cumin seeds, mustard seeds, sesame seeds, baking soda, and lemon juice to the batter. Mix well.
4. Preheat the handvo pan or non-stick pan on medium heat.
5. Pour the batter into the pan and spread it evenly.
6. Cover the pan with a lid and cook on low heat for 10-12 minutes.
7. Flip the handvo using a spatula and cook for another 10-12 minutes on low heat.
8. Garnish with coriander leaves and serve hot.
- Time:
Preparation time: 5 hours (including soaking time)
- Cooking time: 20-25 minutes
Temperature:
- Medium heat for preheating the pan
- Low heat for cooking the handvo
Serving size:
- 4-5 people
Nutritional information:
- Calories: 250 per serving
- Fat: 10g
- Carbohydrates: 35g
- Protein: 8g
- Fiber: 5g
Substitutions for ingredients:
- You can use any vegetables of your choice instead of bottle gourd, carrot, and zucchini.
- You can use buttermilk instead of yogurt.
- You can use any oil of your choice instead of oil.
Variations:
- You can add grated cheese on top of the handvo for a cheesy flavor.
- You can add chopped onions and tomatoes for a tangy flavor.
- You can add chopped spinach or fenugreek leaves for a healthy twist.
Tips and tricks:
- Make sure to soak the ingredients for at least 4-5 hours to get a smooth batter.
- Use a non-stick pan or a well-seasoned handvo pan to avoid sticking.
- Cook the handvo on low heat to get a crispy texture.
- You can also bake the handvo in a preheated oven at 350°F for 20-25 minutes.
Storage instructions:
- You can store the leftover handvo in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- You can reheat the handvo in a preheated oven at 350°F for 5-10 minutes or in a microwave for 1-2 minutes.
Presentation ideas:
- Cut the handvo into small pieces and serve as an appetizer.
- Serve with green chutney or tomato ketchup.
Garnishes:
- Coriander leaves
Pairings:
- Masala chai or coffee
Suggested side dishes:
- Yogurt raita
- Pickle
- Papad
Troubleshooting advice:
- If the handvo is sticking to the pan, add some oil around the edges and flip it carefully.
- If the handvo is not cooked properly, cover the pan with a lid and cook for a few more minutes.
Food safety advice:
- Make sure to wash the ingredients properly before soaking.
- Use fresh ingredients to avoid spoilage.
Food history:
- Handvo is a traditional Gujarati snack made with rice and lentils. It is a popular dish in the western part of India.
Flavor profiles:
- Spicy, tangy, and crispy
Serving suggestions:
- Serve hot as a snack or breakfast.
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Region: Indian