New Update
| Main ingredients | Rice, Split skinless green gram (dhuli moong dal), Split skinless black gram (dhuli urad dal), Split Bengal gram (chana dal), Bottle gourd, Carrot, Button mushrooms, Corn kernels, Cabbage, Yellow zucchini, Green zucchini, Red chilli powder, Turmeric powder, Ginger-green chilli paste, Salt, Fruit salt, Oil |
| Cuisine | Gujarati |
| Course | Snack |
| Prep time | 4-5 hours |
| Cook time | 50-55 minutes |
| Serve | |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 1 cup rice, soaked for 3-4 hours and drained
- ¼ cup split skinless green gram (dhuli moong dal), soaked for 3-4 hours and drained
- ¼ cup split skinless black gram (dhuli urad dal), soaked for 3-4 hours and drained
- ¼ cup split Bengal gram (chana dal), soaked for 3-4 hours and drained
- ¼ cup grated bottle gourd
- 2-3 tablespoons grated carrots
- 5-6 button mushrooms, chopped
- ¼ cup boiled and crushed corn kernels
- 2-3 tablespoons chopped cabbage
- 2 tablespoons chopped yellow zucchini
- 2 tablespoons chopped green zucchini
- ½ teaspoon red chilli powder
- ¼ teaspoon turmeric powder
- 1½ tablespoons ginger-green chilli paste
- Salt to taste
- 1 teaspoon fruit salt
- Oil for cooking
- Saffron mayo as required
- Date and tamarind chutney as required
- Chutney mayo as required
- Cherry tomato quarters for garnish
- Red radish slices for garnish
- Edible flowers for garnish
- Microgreens for garnish
Method
- Preheat oven to 180° C.
- Transfer rice into a grinder jar, add split skinless green gram, split skinless black gram, split Bengal gram and 1¼ cups water and grind to a coarse batter.
- Transfer the ground batter into a bowl, add bottle gourd, carrots, mushrooms, corn, cabbage, yellow zucchini, green zucchini, red chilli powder, turmeric powder, ginger-green chilli paste and salt and mix well. Add fruit salt and mix well.
- Transfer the mixture into a greased and lined baking tray and tap the tray lightly so that the batter spreads evenly. Place the tray in the preheated oven and bake for 40-45 minutes.
- Bring the tray out of the oven and set aside to cool.
- Remove the butter paper and cut the handvo into rectangles.
- Heat some oil on a non-stick tawa. Place the handvo rectangles on it and shallow-fry for 2-3 minutes. Flip and shallow-fry for 2-3 minutes more.
- Arrange them on a serving plate, pipe some saffron mayo, date and tamarind chutney and chutney mayo on top of each rectangle.
- Garnish with cherry tomatoes, red radish slices, edible flowers and micro greens and serve.
Advertisment
