Handvo

Ingredients list for Handvo

• 2 cups Rice
• 1/2 cup Green gram
• 1/2 cup Bengal gram (chana)
• 1/2 cup Black gram sattu
• 1 cup Yogurt
• 4 tablespoons Oil
• 1 tablespoon Ginger-green chilli paste
• to taste Salt
• 1 teaspoon Red chilli powder
• 1/4 teaspoon Turmeric powder
• 2 tablespoons Cabbage shredded
• 1 small Onion sliced thinly
• 2 tablespoons Bottle gourd (lauki/doodhi) grated
• 1 teaspoon Mustard seeds
• a pinch Asafoetida
• 5-6 Curry leaves chopped
• 1 teaspoon Sesame seeds (black)
• 2 Red chillies broken

Method

1. Coarsely grind rice and the dals.
   Take two cups of this powdered mixture in a bowl.
2. Add one cup of yogurt, two tablespoons oil and enough lukewarm water to make a thick batter.
3. Cover and let it ferment overnight.
4. Preheat the oven to 200°C.
   Add ginger-green chilli paste, red chilli powder, turmeric powder and salt and mix.
5. Add onion, bottle gourd and cabbage and mix.
6. Heat the remaining oil in a small pan.
   Add asafetida and mustard seeds.
7. When the seeds splutter add curry leaves, dried red chillies and sesame seeds.
8. Add this tempering to the batter and mix well.
9. Pour batter into the mould.
   Put some water in a baking tray and place the mould on it.
10. Cook in the preheated oven at 200°C for twenty to twenty five minutes.
11. Demould the handvo.
12. Serve with green chutney.