Handvo

Ingredients

• 1 cup rice
• ½ cup gram flour (besan)
• ½ cup split skinless black gram (urad dal)
• Salt to taste
• 1 cup yogurt
• 1 large onion, grated
• ¼ cup grated cabbage
• ¼ cup grated bottle gourd
• 4 tablespoons oil
• 1 teaspoon mustard seeds
• 1 tablespoon roasted white sesame seeds
• 3 dried red chillies
• 1 teaspoon red chilli powder
• ¼ teaspoon turmeric powder
• A pinch of asafoetida (hing)
• 5-6 curry leaves
• 1 bay leaf
• 1 tablespoon ginger-green chilli paste
• ¼ teaspoon baking soda

Method

1. Coarsely grind together rice, gram flour and black gram and salt in a food processor. Add 1 cup warm water and yogurt and mix well to make the handvo batter. 
2. Add onion, cabbage, bottle gourd to the batter and mix well. Set aside. 
3. For the tempering, heat 2 tablespoons 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. 
4. Remove the tempering from heat and pour into the handvo batter. Add ginger-green chilli paste, salt and baking soda and mix well. 
5. Heat 1-2 tablespoons oil in another non-stick pan. Pour the batter into the pan, cover and cook for 15-20 minutes. 
6. Flip the handvo, cover and cook for another 10-15 minutes. 
7. Remove from heat and serve immediately.