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Main Ingredients | Rice, Split Pigeon Pea |
Cuisine | Fusion |
Course | Snacks and Starters |
Prep Time | 5-6 hour |
Cook time | 41-50 minutes |
Serve | 4 |
Taste | Tangy |
Level of Cooking | Moderate |
Others | Veg |
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
- 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.
- 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.
- 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.
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