Today’s dish belongs to Gujarati culture, from where I belong to. It is sweet-sour in taste and usually munched with Indian tea. To save time, most of the people make it using flour mixture, which is readily available in the grocery store. But, I observed that this dish tastes better when prepared with whole pulses than flour. Even nutrition wise, this option is better.
Prep time: 20 min
Cook time: 15 min
1 cup Chana dal(Split Bengal gram)
1 cup Rice
1/2 cup Moong dal(Split yellow lentils)
1/2 cup Toor dal(Split pigeon peas)
1/2 cup Urad dal(Split de-husked black gram lentils)
1/2 cup green Moong dal(Split green gram lentils)
1&1/2 cup curd
8-10 crushed cloves garlic
1 crushed green chili(Can be added as per your taste)
1/2 teaspoon Asafetida
2 teaspoon Turmeric powder
2 teaspoon Chili powder
1&1/2 teaspoon Dhaniya(coriander) powder
1 teaspoon Pickle Sambhar(optional)
1 medium-sized Bottle Gourd
2 teaspoon of jaggery
1/2 piece lemon
Salt to taste
Preparation should be started before one day as this recipe requires 12-15 hr resting period for fermentation.
Take all types of pulses in a container, wash them properly and soak in warm water for 2-3 hrs.
After 3 hrs, drain water and grind pulses into a grinder to make a smooth batter. Grinding should be done in batches by adding around 2 teaspoons of curd in each round.
If curd is left, add in the batter, mix it well and let it rest for 12-15 hrs.
After resting period, grate the bottle gourd and add it in the batter.
Then add all spices that are turmeric, chili, coriander powder, asafetida, sesame seeds, garlic cloves, green chili, jaggery, salt to taste and mix it well.
If you feel that batter has not become sour, you can add more curd or squeeze 1/2-1 piece of lemon juice to it. It tastes better when there is the perfect balance of sweetness and sourness.
Take a pan, put some oil into it, add mustard seeds, sesame seeds, curry leaves and let it splutter.
Add around 1-1/2 ladle of batter to it, spread it round to cover the surface of a pan. It should be thick. Finally, add sesame seeds over it and cover the lid.
Let it cook for 5-7 min at medium flame. Check for the brown crust at the bottom and once it is done, it can be easily flipped.
So, flip it and again cook for 10 mins. Cooking time may vary, so to check whether it is done or not, insert a knife into it. If it comes clear, that means Handvo is done.
Use rest of the batter in the same way to make more such round pancakes.