Handvo

Ingredients list for Handvo

• 1 cup Rice
• 1/2 cup Gram flour (besan)
• 1/2 cup Split black gram skinless (dhuli urad dal)
• to taste Salt
• 1 cup Yogurt
• 1 medium Onion ,grated
• 2 tablespoons Cabbage ,grated
• 2 tablespoons Bottle gourd (lauki/doodhi) ,grated
• 1 teaspoon Oil 1 tablespoon +
• 1 teaspoon Mustard seeds
• 1 teaspoon White sesame seeds
• 2-3 Dried red chillies ,broken
• 1/2 teaspoon Red chilli powder
• a pinch Turmeric powder
• a pinch Asafoetida
• 10-12 Curry leaves
• 1 Bay leaf
• 1/2 teaspoon Ginger-green chilli paste
• 1/2 teaspoon Baking soda

Method

1. Coarsely grind together rice, gram flour and black gram with salt in a food processor and transfer into a mixing bowl. Add 1 cup warm water and yogurt and mix well to make a smooth handwo batter. Cover the bowl and let it ferment overnight.
2. Add onion, cabbage and bottle gourd to the batter and mix well.
3. For the tempering, heat 1 tablespoon oil in a non-stick pan. Add mustard seeds, and when they begin to splutter, add sesame seeds, broken red chillies, red chilli powder, turmeric powder, asafoetida, curry leaves and bay leaf and sauté for 30 seconds.
4. Add this tempering to the handwo batter and mix well. Discard the bay leaf. Add ginger-green chilli paste, salt and baking soda and mix well.
5. Heat 1 teaspoon oil in another non-stick pan. Pour the batter into the pan, cover and cook for 15-20 minutes on medium heat.
6. Flip the handwo, cover and cook for another 10-15 minutes on medium heat.
7. Remove from heat, place the handvo on the chopping board and cut into any shape of your choice. Arrange the pieces on a serving platter and serve immediately.