How to make Handvo -

Mixed dals and rice ground, mixed with yogurt and masalas, fermented and baked.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Rice (चावल), Split Pigeon Pea

Cuisine : Gujarati

Course : Snacks and Starters

यह रेसिपी हिंदी में पढ़ने के लिए Click Here

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For more recipes related to Handvo checkout Baby Uttapam, Masala Dosa, Neer Dosa, Noodle Cakes with Sliced Chicken . You can also find more Snacks and Starters recipes like Fig Chutney Bruschetta, Kande Pohe, Onion Rings, Apple Burgers.

Handvo

Handvo Recipe Card

Print

Hindi: chawal
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.

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Tangy

Ingredients for Handvo Recipe

  • Rice 1 cup

  • Split Pigeon Pea 1/2 cup

  • Split green gram skinless (dhuli moong dal) 1/4 cup

  • Split Bengal gram (chana dal) 2 tablespoons

  • Whole black gram (sabut urad) 2 tablespoons

  • Sour yogurt 1/2 cup

  • Oil 5 tablespoons

  • Salt to taste

  • Sugar 2 tablespoons

  • Turmeric powder 1/2 teaspoon

  • Red chilli powder 2 tablespoons

  • Carrot grated 1 medium

  • Cabbage shredded 1/4 small

  • Bay leaves 2

  • Dried red chillies 2

  • Asafoetida a pinch

  • Cloves 2

  • Mustard seeds 2 tablespoons

  • Curry leaves 8-10

  • Soda bicarbonate 2 tablespoons

  • Lemon juice 1 tablespoon

  • Sesame seeds (til) 3 tablespoons

Method

Step 1

Soak the rice with all the dals in 5 cups of water for 2 hours. Drain. Grind the rice to a coarse paste and add enough water to make a batter of medium thick consistency.

Step 2

Mix in the yogurt. Cover the batter and leave to stand in a dark place for 2-3 hours to ferment.

Step 3

Preheat oven at 180° C. For the tempering heat oil in a non stick pan.

Step 4

Add salt, sugar, turmeric powder, red chilli powder, carrot, cabbage to the batter and mix well. Add bay leaves to the oil.

Step 5

Chop red chillies and add to the pan along with asafoetida, red chillies, cloves, mustard seeds and curry leaves. Add soda, lemon juice and the tempering to the batter and mix well.

Step 6

Pour the batter into greased spring form cake tin, sprinkle sesame seeds on top and bake in the preheated oven for 1 hour or till the crust is deep golden. Cut into wedges and serve.

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MasterChef Sanjeev Kapoor

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.