Ingredients
- Rice: 1 cup
- Chana dal (split Bengal gram): ½ cup
- Urad dal (split black gram): ¼ cup
- Toor dal (pigeon peas): ¼ cup
- Bottle gourd (lauki): 1 cup, grated
- Green chilies: 2-3, finely chopped
- Ginger: 1-inch piece, grated
- Curd: ½ cup
- Turmeric powder: ¼ teaspoon
- Red chili powder: ½ teaspoon
- Baking soda: ½ teaspoon
- Sesame seeds: 2 tablespoons
- Mustard seeds: 1 teaspoon
- Curry leaves: 8-10
- Hing (asafoetida): a pinch
- Oil: 2 tablespoons (for batter) + 2 tablespoons (for tempering)
- Salt: to taste
Preparation
Wash rice and dals, and soak them together for 6-8 hours or overnight.
Drain the soaked mixture and grind it into a slightly coarse batter using minimal water.
Add curd, grated bottle gourd, green chilies, ginger, turmeric powder, red chili powder, and salt to the batter. Mix well.
Let the batter ferment for 4-6 hours in a warm place.
When ready to cook, add baking soda to the batter and mix gently.
Heat a deep pan or a handvo pot. Grease it with a little oil.
Prepare the tempering by heating oil in a small pan. Add mustard seeds, sesame seeds, curry leaves, and a pinch of hing. Pour this tempering into the batter and mix.
Pour the batter into the greased pan, spreading it evenly. Cover with a lid.
Cook on low-medium heat for 10-15 minutes or until the bottom turns golden brown. Flip and cook the other side for 8-10 minutes.
Alternatively, bake the handvo in a preheated oven at 180°C (350°F) for 30-40 minutes until golden brown on top.
Once cooked, let it cool slightly before cutting into pieces.
Serving size: Makes 4-5 servings
Notes
- You can add other grated vegetables like carrot, cabbage, or zucchini for variation.
- Adjust the spice level by varying the quantity of green chilies and red chili powder.
- Serve with green chutney, tamarind chutney, or a dollop of plain yogurt.
