Handvo Cups With Paneer Topping

Ingredients list for Handvo Cups With Paneer Topping

• 1 cup Rice
• 1/2 cup Split Pigeon Pea
• 1/4 cup Split green gram skinless (dhuli moong dal)
• 2 tablespoons Bengal gram (chana)
• 2 tablespoons Split black gram skinless (dhuli urad dal)
• 1/2 cup Yogurt
• 2 teaspoons Soda bicarbonate
• to taste Salt
• 4 teaspoons Sugar
• 2 teaspoons Red chilli powder
• 1/4 teaspoon Turmeric powder
• 4 tablespoons Oil
• 2 Whole dry red chillies
• 1 Bay leaf
• a pinch Asafoetida
• 1 teaspoon Mustard seeds
• 1 tablespoon Lemon juice
• 1 cup Paneer (cottage cheese) crumbled
• 1/2 cup Green chutney
• 1/2 cup Sev
• 1/4 cup Tamarind chutney

Method

1. 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.
2. Add salt, sugar, red chilli powder, turmeric powder to the batter and mix. Preheat oven to 200 °C. Heat oil in a pan, add dry red chillies, bay leaf, asafoetida and mustard seeds. Sprinkle remaining soda bicarbonate on batter and pour lemon juice on it.
3. 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 for twenty to twenty five minutes. Mix paneer and salt in a bowl. Demould the handvo. Put the paneer mixture in the dent at the top. Top it with green chutney, sev and imli chutney and serve.