Soaking Time: 4 hours
Fermenting Time: 8 hours
Preparation Time: 15 minutes
Cooking time: 30 to 40 minutes
- 1/4 cup toovar dal (arhar dal)
- 1 tablespoon urad dal (split black lentils)
- 1 tablespoon moong dal (split green gram)
- 1 tablespoon chana dal (split bengal gram)
- 1/2 cup rice
- 1/4 cup sour yogurt
- 1 cup grated doodhi
- 2 teaspoons lemon juice
- 1 teaspoon sugar
- A pinch of soda bi-carb
- 1/2 teaspoon red chiili powder
- 1/4 teaspoon turmeric powder
- 2 teaspoons ginger and chilli paste
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon sesame seeds
- 1/2 teaspoon carom seeds (ajwain)
- 1/4 teaspoon hing/asafoetida
- 3 tablespoons oil
- Salt to taste
- Clean, wash and soak the dals and rice together in enough water for at least 4 hours. Drain and keep the water aside. Blend the dal and rice together in a mixer to a smooth consistency. Use the kept water as needed.
- Transfer the batter into a bowl and add yogurt. Mix well and cover and keep aside to ferment overnight.
- When ready, add doodhi, 1 tablespoon oil, lemon juice, soda, sugar, ginger-chili paste, salt and mix well.
- Grease a baking pan with an oil spray or spread oil generously. Pour the handvo batter into the greased pan. Tap the tray as you pour as it will help spreading the batter evenly.
- Heat oil for seasoning in a small pan over medium heat. Add mustard seeds and hing. As the seeds crack, turn off the heat.
- Drizzle the seasoning over the handvo batter. Sprinkle sesame seeds as well. Cover the pan with aluminum foil and place on the middle rack of the oven. Bake in a 350 degrees preheated oven for at least 20 minutes.
- Remove the foil and bake for another 20 minutes or until top of the handvo is golden brown. To check if it has cooked through, insert a knife into the center of the handvo. When removed, it should come out clean.
- Let the handvo cool. Then, cut them into pieces. It is ready to serve with chutney and/or pickle.