How to make Handvo -
Mixed dals and rice ground, mixed with yogurt and masalas, fermented and baked.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Rice (चावल), Split Pigeon Pea
Cuisine : Gujarati
Course : Snacks and Starters
यह रेसिपी हिंदी में पढ़ने के लिए Click Here
For more recipes related to Handvo checkout Bhel, Baby Uttapam, Bhel Puri, Masala Dosa . You can also find more Snacks and Starters recipes like Fafda - SK Khazana Non-Fried Dahi Wade Aloo Pyaaz Cheese Grilled Sandwich Sattu ki Kachori
Handvo Recipe Card
Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
Prep Time : 16-20 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Handvo Recipe
Rice 1 cup
Split Pigeon Pea 1/2 cup
Split green gram skinless (dhuli moong dal) 1/4 cup
Split Bengal gram (chana dal) 2 tablespoons
Whole black gram (sabut urad) 2 tablespoons
Sour yogurt 1/2 cup
Oil 5 tablespoons
Salt to taste
Sugar 2 tablespoons
Turmeric powder 1/2 teaspoon
Red chilli powder 2 tablespoons
Carrot grated 1 medium
Cabbage shredded 1/4 small
Bay leaves 2
Dried red chillies 2
Asafoetida a pinch
Cloves 2
Mustard seeds 2 tablespoons
Curry leaves 8-10
Soda bicarbonate 2 tablespoons
Lemon juice 1 tablespoon
Sesame seeds (til) 3 tablespoons
Method
Step 1
Soak the rice with all the dals in 5 cups of water for 2 hours. Drain. Grind the rice to a coarse paste and add enough water to make a batter of medium thick consistency.
Step 2
Mix in the yogurt. Cover the batter and leave to stand in a dark place for 2-3 hours to ferment.
Step 3
Preheat oven at 180° C. For the tempering heat oil in a non stick pan.
Step 4
Add salt, sugar, turmeric powder, red chilli powder, carrot, cabbage to the batter and mix well. Add bay leaves to the oil.
Step 5
Chop red chillies and add to the pan along with asafoetida, red chillies, cloves, mustard seeds and curry leaves. Add soda, lemon juice and the tempering to the batter and mix well.
Step 6
Pour the batter into greased spring form cake tin, sprinkle sesame seeds on top and bake in the preheated oven for 1 hour or till the crust is deep golden. Cut into wedges and serve.
Nutrition Info
Calories : 2577 Kcal
Carbohydrates : 77.5 gm
Protein : 321.5 gm
Fat : 108.1 gm
Other : Iron- 15.8
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
