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Savory Handvo with Mustard Tempering
Prep Time: 15 mins
Fermentation Time (optional): 4–6 hrs (for traditional flavor)
Cook Time: 30–35 mins
Serves: 4
Ingredients
For the Handvo Batter:
1 cup rice
½ cup chana dal (split Bengal gram)
¼ cup toor dal (split pigeon peas)
¼ cup urad dal (split black gram)
½ cup curd (yogurt)
Salt to taste
½ tsp turmeric
1 tsp green chili-ginger paste
1 cup grated bottle gourd (lauki/doodhi), squeezed slightly
2 tbsp grated carrot (optional)
1 tsp sugar (optional)
½ tsp baking soda or 1 tsp Eno fruit salt (just before cooking)
For the Tempering (Tadka):
2 tbsp oil
1 tsp mustard seeds
1 tsp sesame seeds (white)
1 tsp cumin seeds
A pinch of asafoetida (hing)
Curry leaves – 8 to 10
1–2 dried red chilies (optional)
Instructions
Step 1: Soak & Grind
Wash and soak rice and all dals together for 4–6 hours.
Drain and grind into a coarse paste using minimal water.
Mix in curd, salt, turmeric, chili-ginger paste, and let it ferment overnight or for 4–6 hours (optional for better flavor).
Step 2: Prepare Batter
After fermentation, add grated bottle gourd, grated carrot, and sugar (if using).
Just before cooking, add baking soda or Eno and mix gently. The batter should be thick but pourable.
Step 3: Tempering
In a small pan, heat oil and add mustard seeds.
When they splutter, add cumin, sesame seeds, curry leaves, red chilies, and asafoetida.
Pour this tempering over the batter and mix lightly (or you can pour over after transferring batter to pan).
Step 4: Cook Handvo
Heat 1 tbsp oil in a non-stick pan or heavy-bottomed kadhai.
Pour batter, spread evenly, cover, and cook on low-medium heat for 10–12 mins.
Flip carefully or transfer to oven and bake for 15–20 mins at 180°C (if using oven) until golden brown and cooked.
Step 5: Serve
Let it cool slightly. Cut into squares or wedges.
Serve hot with green chutney or sweet mango pickle.
Tips:
You can make mini handvo in a nonstick appe pan for a bite-sized version.
Adjust spice levels to your taste.
Add chopped methi or spinach for variation.
Source : Oh Women
