Vegetable Handvo

Instructions

1. 1

   Soak and Grind the Batter

   • Rinse the rice, chana dal, toor dal, and urad dal thoroughly under running water.
   • Soak them together in a large bowl with enough water to cover by 2 inches. Let it soak for at least 6 hours or overnight.
   • Drain the water completely. Transfer the soaked mixture to a high-speed blender.
   • Add the sour curd and grind to a thick, coarse batter, similar to the texture of fine semolina. Add a few tablespoons of water only if absolutely necessary to help with grinding.
2. 2

   Ferment the Batter

   • Pour the batter into a large container, ensuring it's only half-full to allow space for it to rise.
   • Cover with a lid (not airtight) and place in a warm, dark place to ferment for 8-10 hours, or until it has risen and has a slightly sour aroma.
   • After fermentation, gently stir the batter.
3. 3

   Add Vegetables and Seasonings

   • To the fermented batter, add the grated bottle gourd (after squeezing out excess water), grated carrot, ginger paste, and green chilli paste.
   • Add the turmeric powder, red chilli powder, sugar, salt, and lemon juice.
   • Mix everything gently but thoroughly until well combined.
4. 4

   Prepare the Tempering (Tadka)

   • Heat 3 tbsp of oil in a small pan over medium heat.
   • Once the oil is hot, add the mustard seeds and let them splutter.
   • Add the sesame seeds, asafoetida, and curry leaves. Sauté for 30 seconds until the sesame seeds turn golden and fragrant. Turn off the heat.
5. 5

   Combine and Cook the Handvo

   • Pour about two-thirds of the prepared tempering into the handvo batter and mix well.
   • Just before cooking, add the Eno fruit salt to the batter and mix gently for about 10-15 seconds. The batter will become light and frothy.
   • Immediately heat a heavy-bottomed, non-stick pan or kadai on low heat. Add the remaining one-third of the tempering and swirl to coat the bottom of the pan.
   • Pour the batter into the pan, spreading it evenly to about 1-inch thickness.
   • Cover with a lid and cook on very low heat for 15-20 minutes, until the bottom is deep golden brown and crispy.
6. 6

   Flip and Finish Cooking

   • To flip, place a flat plate over the pan and carefully invert the pan so the handvo transfers to the plate.
   • Slide the handvo back into the pan, uncooked side down.
   • Cover and cook again on low heat for another 15-20 minutes until the second side is also golden brown and a skewer inserted into the center comes out clean.
7. 7

   Rest and Serve

   • Once cooked, transfer the handvo to a cutting board and let it rest for 5-10 minutes. This makes it easier to slice.
   • Cut into wedges or squares and serve hot with green chutney, sweet tamarind chutney, or a cup of tea.