- 1 cup rice
- 1/2 cup each of toor dar, masoor dal, moong dal and chana dal
- 1 cup curd
- 1 cup cut spinachhandfull methi (fenugreek) leaves
- 1 carrot shredded
- 1/2 cup green peas
- 1/2 cup bottleguard shredded
- 2 green chillies
- 3 tsp lemon juice
- 1 tsp ginger-garlic paste
- 1/2 tsp turmeric
- 2 tsp Eno
- 3 tbsp oil
For tempering
few curry leavessesame seedsdry whole red chilliesmustard seedsshredded coconut
Method
- Mix the dals and rice and soak them in a covered vessel overnight.
- Drain the water, add curd, lemon and green chillies.
- Mix well and grind the mixture to a fine paste.
- Set it aside for 3 hours.
- Add all the vegetables, salt, turmeric, ginger garlic paste and mix well.
- Now just before preparation, add Eno and mix it vigorously.
- Now your Handvo mixture is ready.
- Take a flat bottom deep non-stick pan as shown below.
- Grease it on all sides with oil.
- Pour the remaining oil and heat it.
- Add the tempering.
- When it starts spluttering, pour the handvo mixture in the pan.
- Don't mix it.
- Just cover it with a lid and cook it on a low flame for 15 mins.
- Keep checking in-between to see it's not getting burnt.
- You can prick a fork in the mixture and if the mixure doesn't stick, it's cooked.
- Now you have to flip the side.
- Gently lift the Handvo from both the sides and turn it over.
- You can use an extra plate or a tawa to help turn it over.
- Cook the other side for another 15 mins.
- Turn off the heat.
- Let it rest for 15 mins in the pan with the lid covered.
- Ready to serve.
Serving Suggestions
Serve with pickly or chutney.
Tip
You can add any vegetable of your choice.If you don't have some of the dals, substitute it with dal of your choice.
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