Egg Handvo

Instructions

1. 1

   Soak, Grind, and Ferment the Batter

   • Combine the parboiled rice, chana dal, toor dal, and urad dal in a large bowl. Wash them under running water 3-4 times until the water runs clear.
   • Soak the mixture in ample water for at least 4-6 hours.
   • Drain the water completely. Transfer the soaked mixture to a grinder. Add about 1/2 cup of water and grind to a thick, coarse batter, similar to the consistency of idli batter. Add a little more water only if necessary.
   • Transfer the batter to a large container, cover it with a lid, and place it in a warm spot to ferment for 8-10 hours or overnight. The batter will rise slightly and develop a pleasant sour aroma.
2. 2

   Prepare the Handvo Mixture

   • Once fermented, transfer the batter to a large mixing bowl. Add the grated bottle gourd, curd, ginger paste, green chilies, turmeric powder, red chili powder, coriander powder, sugar, and salt. Mix well to combine everything.
   • In a separate small bowl, crack the 4 eggs and whisk them vigorously for about 2 minutes until they are light and frothy.
   • Gently fold the whisked eggs and 2 tablespoons of oil into the handvo batter. Be careful not to overmix; you want to keep the air in the eggs.
   • Just before you are ready to cook, sprinkle the Eno fruit salt over the batter and stir gently for a few seconds until it becomes bubbly and light.
3. 3

   Cook the Handvo

   • Heat a heavy-bottomed, non-stick pan (about 8-9 inches wide) with a tight-fitting lid over medium-low heat.
   • Add half of the remaining oil (1.5 tbsp). Once warm, add half the mustard seeds and cumin seeds. When they begin to splutter, add half the asafoetida, curry leaves, and sesame seeds.
   • Immediately pour half of the prepared batter into the pan, spreading it evenly to form a thick cake.
   • Cover the pan with the lid and cook on a low flame for 12-15 minutes. The top should look set and the edges should start pulling away from the pan.
   • Carefully flip the handvo using a wide spatula. Drizzle the remaining 1.5 tbsp of oil around the edges.
   • Cover again and cook for another 10-12 minutes on low heat until the other side is golden brown and a skewer inserted into the center comes out clean.
   • Repeat the process with the remaining batter and tempering ingredients to make a second handvo.
4. 4

   Rest and Serve

   • Carefully slide the cooked handvo onto a cutting board or plate. Let it rest for 5-10 minutes before slicing. This helps it set and makes for cleaner cuts.
   • Cut the handvo into wedges or squares.
   • Garnish with freshly chopped coriander leaves and serve hot with green chutney, tamarind chutney, or tomato ketchup.