How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
Split green gram skinless (dhuli moong dal) 1/4 cup
Split Bengal gram (chana dal) 2 tablespoons
Split black gram skinless (dhuli urad dal) 2 tablespoons
Sour yogurt 1/2 cup
Soda bicarbonate 2 teaspoons
Salt to taste
Sugar 4 teaspoons
Red chilli powder 2 teaspoons
Turmeric powder 1/4 teaspoon
Oil 4 tablespoons
Whole dry red chillies 2
Bay leaf 1
Asafoetida a pinch
Mustard seeds 1 teaspoon
Lemon juice 1 tablespoon
Soak rice with all dals in five cups of water for two hours. Drain. Grind to a coarse paste and add water to make a batter of medium thick consistency. Mix in yogurt and a teaspoon of soda bicarbonate.
Cover batter and keep in a dark place for two to three hours so that it ferments. Add salt, sugar, red chilli powder, turmeric powder to the batter and mix.
Preheat the oven to 200°C. Heat oil in a pan, add whole red chillies, bay leaf, asafoetida and mustard seeds. Sprinkle remaining soda bicarbonate on batter and pour lemon juice on it. Immediately pour hot tempering on this and whisk briskly.
Grease small moulds. Pour batter in each till half full. Put some water in a baking tray and place the moulds on it.
Cook in the preheated oven at 200°C for twenty to twenty five minutes. Demould the handvo. Serve with green chutney.
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient.
His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.