‘Handvo’ the name itself describes its traditional connection. It’s a famous Gujarati flavorsome cake. The crispy flavours coming out of flours are made of rice, corn and Chana Dal.
- 2- Cups (chawal) Rice
- ¼- Cups split black lentils (urad Dal)
- ¼- Cups split green gram (moong dal)
- ¼- Cups wheat (optional)
- ¼- Cups split Bengal gram (chana dal)
- 1 cup sour curd
- 1- Cups arhar (toovar Dal)
- 2½- Cups shredded bottle gourd
- 4- tbsps oil
- 1 tsp- soda
- ½- tbsps lemon juice
- 2 tbsp- sugar
- 1 tsp- chilli powder
- 3 tbsp- green chilli
- 1/2 tsp- turmeric powder
- Ginger paste
- Salt to taste
For The Temper
- 2 tsp- mustard seeds
- 2 tsp- carom seeds
- 2 tsp- sesame seeds
- 1/2 tsp- asafoetida
- 4 tbsp oil
- Clean and drench the dals and rice together for about 4-5 hours. Trench it and keep aside.
- Grate it to make a paste then add curd.
- Keep it for fermenting all night.
- Mix the grated pumpkin, some oil, lemon juice, sugar, soda, turmeric and chilli powder, green chilli and ginger paste and salt.
- Dispense the batter on a greasy plate or thali.
- For tempering, crackle some mustard seeds in the heated oil in a pan.
- Put some asafoetida, sesame seeds and ajwain to fry.
- As soon as sesame seeds turn golden in colour, dispense this on the batter.
- Cook in the preheated oven at the temperature of 200 degree C for about 30-35 minutes until the outer layer gets golden brown.
The crispy crunchy Handvo is ready to delight your family. Sure, you’ll not leave a single piece once you have it. Surprise your friends and kids by preparing this traditional enjoyable dish this weekend.