Handvo

Ingredients                    

• 1 cup rice, soaked for 30 minutes and drained                    
• ½ cup split pigeon peas (toovar dal), soaked for 30 minutes and drained    
• ¼ cup split skinless green gram (dhuli moong dal), soaked for 30 minutes and drained
• 2 tablespoons split Bengal gram (chana dal), soaked for 30 minutes and drained        
• 2 tablespoons split skinless black gram (dhuli urad dal), soaked for 30 minutes and drained  
• ½ cup sour yogurt                    
• Salt to taste                         
• 4 teaspoons sugar                        
• 2 teaspoons red chilli powder                
• ½ teaspoon turmeric powder    
• 1 medium carrot, peeled and grated
• ½ cup boiled green peas            
• 3 tablespoons oil + for greasing
• 2 teaspoons mustard seeds                    
• A pinch of asafoetida                     
• 2 dried red chillies
• 2 cloves                
• 1 bay leaf    
• 1 teaspoon white sesame seeds
• ½ teaspoon baking soda
• Green chutney for serving                

Method 

1. Transfer rice into a grinder jar, add split pigeon peas, split green gram, split Bengal gram, split black gram and 1 cup water and grind to a coarse batter.
2. Transfer the batter into a bowl, add yogurt and mix well. Cover with a lid and set aside to ferment for 8-10 hours.
3. Preheat the oven to 180º C.
4. Add salt, sugar, chilli powder, turmeric powder, carrot and green peas and mix well.
5. For tempering heat oil in a non-stick pan, add mustard seeds and once they start to splutter, add asafoetida, dried red chillies, cloves, bay leaf and white sesame seeds and sauté for 30 seconds.
6. Add this tempering to the batter and mix well. Add baking soda and mix well. 
7. Transfer the batter into a greased aluminium baking tin, keep it in the preheated oven and bake for 25-30 minutes. 
8. Allow to cool slightly and cut into squares. Arrange them on a serving platter and serve with green chutney.