Monday, January 30, 2017

Gujarati Handvo Recipe

Ingredients :
  • 1 cup rice 
  • 2 tbsp Bengal gram (chana dal)
  • 2 tbsp split black gram(urad dal)
  • 2 tbsp split pigeon pea lentils (tuvar dal)
  • 1/2 bottle gourd, grated 
  • 1 carrot, grated
  • 1/2 cup cauliflower, grated 
  • 2 tbsp curd 
  • 1 tsp baking powder 
  • 1/4 tsp turmeric powder 
  • 2 green chillies, finely chopped
  • 1 tbsp ginger, grated 
  • 1 tbsp sugar
  • 1/2 tsp red chilli powder
  • 1/4 tsp garam masala
  • 1/4 tsp asafoetida (Hing)
  • salt to taste 
  • 2 tbsp coriander leaves, finely chopped 
  • 2 tbsp lemon juice 
For seasoning-
  • 1 tbsp oil 
  • 1 tsp mustard seeds
  • a pinch of asafoetida 
  • few curry leaves 
  • 1 tsp grated ginger 
  • 2 tbsp sesame seeds 
Method :
In a big bowl take rice and all pulses (dal). Wash them. Soak for 6-8 hours or overnight in sufficient water. Drain the water and blend soaked rice and pulses into a fine paste. Transfer the paste into a big bowl. Let batter ferment for 7-8 hours. Add all the grated vegetables, green chillies, salt, sugar, coriander leaves, all spices, hing, curd, grated ginger, baking powder and lemon juice to the fermented handvo batter. Mix well.

Heat oil in the pan, add mustard seeds allow them to crackle. Add ginger, curry leaves, hing and sesame seeds and saute for few seconds. Add half of the seasoning into handvo mixture and mix properly. Now pour the batter into a thick layer, sprinkle few coriander leaves. Cover and cook on a low flame for 12-15 minutes. Now flip it over to other side and cook again on a low flame for 10 minutes. Remove and cut into any shape of your choice and serve hot with any sauce or chutney.

 step 1.

 step 2. 

 step 3. (After 8 hours handvo batter) 


 step 4.

 step 5. 

 step 6. 

 step 7. 

 step 8.

 step 9. 

 step 10. 

 step 11. 

 step 12. 

 step 13. 

 step 14. 

No comments:

Post a Comment