Gujarati Traditional Handvo
Soaking:5-6 Hours
Preparation Time: 15 mins
Fermenting Time: 8 Hours
Cooking Time: 20
Ingredients
1/2 cup rice
1/4 cup toovardal
1 tbsp urad dal
1 tbsp green moong dal
1 tbsp chana dal
1/4 cup sour curds
3/4 cup grated bottle gourd
1 tsp oil
2 tsp lemon juice
1/4 tsp baking soda
1 1/2 tsp sugar
1/4 tsp chilli powder
1/4 tsp turmeric powder
1 tsp ginger-green chilli paste
salt to taste
2 tsp oil
1/2 tsp mustard seeds
1/2 tsp sesame seeds
1/2 tsp carom seeds
1/4 tsp asafoetida
Method:
Wash and soak the rice and dals together in enough water for atleast 5 to 6 hours. Drain and keep aside.
Blend in a mixer till smooth, add the curds and mix well. Cover and keep aside to ferment overnight.
Add the doodhi, oil, lemon juice, baking soda, sugar, chilli powder, turmeric powder, ginger-green chilli paste and salt and mix well. Keep aside.
Heat the oil in a non-stick kadhai and add the mustard seeds.
When the seeds crackle, add the sesame seeds, carom seeds and asafoetida and sauté on a medium flame for a seconds, while stirring continuously.
Pour half the batter evenly to make a thick layer.
Cover and cook on a slow flame for 7 to 8 minutes or till the base turns golden brown in colour and crisp.
Lift the handvo gently and turn it over to the other side.
Cover and cook on a slow flame for another 5 minutes or till it turns golden brown in colour.
healthy gujrati handvo is ready to serve
Serve immediately.
No comments:
Post a Comment