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Handvo Recipe
Reported By kudakacharla On 30th Aug 2010  
Cuisine : Indian Special Course : Breakfast
Preparation Time : 45 minutes Festival Name : Gandhi Jayanti
Handvo Recipe Main Ingredients :
Rice Toovar Dal (Arhar) Urad Dal Split Green Gram (Green Moong Dal) Split Bengal Gram (Chana Dal) Wheat (optional) Sour Curd
Ingredients :
2 cups Rice
1 cup Toovar Dal (Arhar)
1/4 cup Urad Dal
1/4 cup Split Green Gram (Green Moong Dal)
1/4 cup Split Bengal Gram (Chana Dal)
1/4 cup Wheat (optional)
1 cup Sour Curd
2 cups White Pumkin (Lauki) (grated)
4 tbsp Oil
Juice of 1/2 Lemon
1 tsp Soda-bi-carb
2 tbsp Sugar
1 tsp Chilli Powder
1/2 tsp Turmeric Powder (Haldi)
3 tbsp Green Chilli-Ginger Paste
Salt (to taste)

For Tempering
2 tsp Mustard Seeds
2 tsp Sesame Seeds (Til)
2 tsp Carom Seeds (Ajwain)
1/2 tsp Asafetida (hing)
4 tbsp Oil
Directions :
Wash rice and all the lentils (dals). Soak them for around 4-5 hours. Now, drain the water and keep them aside.
Using the grinder, make a paste of the rice and lentils and pour sour curd into it. Mix well.
Keep the mixture overnight, to let it ferment.
Now, take a large bowl and put the oil in it. After it gets hot, add green chili-ginger paste and saute it for a few seconds.
Add wheat, grated pumpkin, soda bi-carb, chili powder, sugar, lemon juice, salt and turmeric powder to the pan and mix it well.
Take a greased thali and pour this batter in it.
Now, take a saucepan and heat 4 tbsp oil in it, to prepare tempering.
When the oil is hot, put mustard seeds in it and let them crackle.
Now, put asafetida, sesame seeds and ajwain and fry them for a few seconds.
When the sesame seeds turn brown, pour the mixture over the prepared batter.
Bake the dish in a preheated oven for 30 to 35 minutes at a temperature of 200 degree C (400 degree F).
When the crust turns brown, it means that your handvo is ready to eat.
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