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Rajasthani Handvo
Rajasthani Handvo

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The ingredients needed to prepare Rajasthani Handvo:
  1. Get 1/4 cup tuvar daal
  2. Provide 1 tbsp urad daal
  3. Provide 1 tbsp green moong daal
  4. Use 1 tbsp chana daal
  5. Provide 1/2 cup rice
  6. Get 1 tbsp whole wheat optional
  7. You need 1/4 cup sour curds (khatta dahi)
  8. Provide 3/4 cup grated bottle gourd (lauki)
  9. Provide 3 tsp oil
  10. You need 2 tsp lemon juice
  11. Take 1 pinch soda
  12. Get 1 1/2 tsp sugar
  13. Take 1/4 tsp chilli powder
  14. Take 1/4 tsp turmeric powder
  15. Use 1 tsp ginger-green chilli paste
  16. You need to taste salt
  17. Use 1/2 tsp mustard seeds
  18. Use 1/2 tsp sesame seeds
  19. Get 1/2 tsp carom seeds (ajwain)
  20. Use 1/4 tsp asafoetida (hing)
  21. Use 1 medium Carrot grated optional
  22. Prepare 1/4 small Cabbage shredded optional
  23. Provide as needed For Serving green chutney chach
Instructions to make Rajasthani Handvo:
  1. Clean, wash and soak the daals, rice and whole wheat together in enough water for at least 4 to 5 hours. Drain and keep aside. - Blend the daals, rice and whole wheat in a mixer to a smooth mixture. - Transfer the mixture to a bowl, add the curd and mix well. Cover and keep aside to ferment overnight.
  2. Add the bottle gourd, Carrot grated, Cabbage shredded, 1 tsp oil, lemon juice, soda, sugar, chilli powder, turmeric powder, ginger-green chilli paste and salt and mix well. Keep aside.
  3. Heat the remaining 2 tsp of oil in a non-stick kadhai and add the mustard seeds.
  4. When the seeds crackle, add the sesame seeds, carom seeds and asafoetida and saute on a medium flame for a few seconds. - Pour half the batter evenly to make a thick layer.
  5. Cover and cook on a slow flame 9 minutes or till the base turns golden brown in colour and crisp. - Lift the handvo gently using 2 large flat spoons and turn it over to the other side.
  6. Cover and cook on a slow flame for another 7 minutes or till it turns golden brown in colour. - Cool slightly and cut into square pieces.
  7. Serve with chutney and chach.

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