Ingredients Jump to Instructions ↓

  1. 1/4 cup toovar (arhar) dal

  2. 1 tbsp urad dal (split black lentils)

  3. 1 tbsp green moong dal (split green gram)

  4. 1 tbsp chana dal (split bengal gram)

  5. 1/2 cup rice (chawal)

  6. 1 tbsp whole wheat (gehun)

  7. 1/4 cup sour curds (khatta dahi)

  8. 3/4 cup grated bottle gourd (doodhi / lauki)

  9. 3 tsp oil

  10. 2 tsp lemon juice

  11. a pinch of soda bi-carb

  12. 1 1/2 tsp sugar

  13. 1/4 tsp chilli powder

  14. 1/4 tsp turmeric powder (haldi)

  15. 1 tsp ginger-green chilli paste

  16. salt to taste

  17. 1/2 tsp mustard seeds ( rai / sarson)

  18. 1/2 tsp sesame seeds (til)

  19. 1/2 tsp carom seeds (ajwain)

  20. 1/4 tsp asafoetida (hing)

  21. For Serving

  22. green chutney

  23. chaas

Instructions Jump to Ingredients ↑

  1. Clean, wash and soak the dals, rice and whole wheat together in enough water for atleast 4 to 5 hours. Drain and keep aside.

  2. Blend the dals, rice and whole wheat in a mixer to a smooth mixture.

  3. Transfer the mixture to a bowl, add the curds and mix well. Cover and keep aside to ferment overnight.

  4. Add the bottle gourd, 1 tsp oil, lemon juice, soda bi-carb, sugar, chilli powder, turmeric powder, ginger-green chilli paste and salt and mix well. Keep aside.

  5. Heat the remaining 2 tsp of oil in a non-stick kadhai and add the mustard seeds.

  6. When the seeds crackle, add the sesame seeds, carom seeds and asafoetida and sauté on a medium flame for a few seconds.

  7. Pour half the batter evenly to make a thick layer.

  8. Cover and cook on a slow flame for 7 to 8 minutes or till the base turns golden brown in colour and crisp.

  9. Lift the handvo gently using 2 large flat spoons and turn it over to the other side.

  10. Cover and cook on a slow flame for another 5 to 7 minutes or till it turns golden brown in colour.

  11. Cool slightly and cut into square pieces.

  12. Repeat the steps 7 to 11 to make one more handvo.

  13. Serve immediately.

  14. For making mini handvos, divide the same mixture into 4 equal portions and pour each portion into a small non-stick kadhai or a pan and spread it evenly to make a thin layer. Cover and cook on a slow flame till both sides turn golden brown in colour and crisp. This allows more uniform and much quick You can also cook the handvo in an oven. Simply pour the batter into a greased baking tray and bake in a pre-heated oven at 200ºc (400ºf) for 30 to 35 minutes or till the crust is golden brown in colour.


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