Name: HANDVO recipe by Shobha Keshwani at BetterButter
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 10
Ingredients: Rice ............. 1 cup; Chana dal ..... 1/4 cup; Toor dal ........ 1/4 cup; Urad dal ....... 1/4 cup; Ginger ........... 1 tbsp (grated); Garlic ........... 1 tsp. (crushed); Green Chillies .. 3-4 (crushed); Cabbage .......... 1 cup (grated); Ajwain/carom seeds... 1 tsp; Sugar ..................... 1 tbsp.; Salt ....................... to taste; Turmeric powder .... 1/4 tsp.; Eno fruit salt ........... 1 tsp.; Yogurt .................... 1 cup; Sesame/ til seeds .... 1 tbsp; Mustard seeds ........ 1 tbsp.; Hing................ 2 pinches; Red chilli powder ..... 1/4 tsp; Oil .................. 3-4 tbsp.; Dessicated coconut .... 1 tbsp (to garnish); Coriander leaves ........( to garnish)

ABOUT HANDVO RECIPE

This is a very healthy and nutritious snack. I have baked it in the oven but you can even make it in a thick bottomed pan like a Pan Pizza and cut it into pieces.

Ingredients Serving: 10

Rice ............. 1 cup
Chana dal ..... 1/4 cup
Toor dal ........ 1/4 cup
Urad dal ....... 1/4 cup
Ginger ........... 1 tbsp (grated)
Garlic ........... 1 tsp. (crushed)
Green Chillies .. 3-4 (crushed)
Cabbage .......... 1 cup (grated)
Ajwain/carom seeds... 1 tsp
Sugar ..................... 1 tbsp.
Salt ....................... to taste
Turmeric powder .... 1/4 tsp.
Eno fruit salt ........... 1 tsp.
Yogurt .................... 1 cup
Sesame/ til seeds .... 1 tbsp
Mustard seeds ........ 1 tbsp.
Hing................ 2 pinches
Red chilli powder ..... 1/4 tsp
Oil .................. 3-4 tbsp.
Dessicated coconut .... 1 tbsp (to garnish)
Coriander leaves ........( to garnish)

Instructions

Wash and soak all the dals for at least 6-7 hours or overnight.
Grind them coarsely using the yogurt and leave the batter to ferment for 2-3 hours.( The consistency should be like idli batter)
Grind them coarsely using the yogurt and leave the batter to ferment for 2-3 hours.( The consistency should be like idli batter)
Just before you are ready for baking, add the eno and mix well.
Grease a dish or tray for baking and pour the batter into it little below the brim.
Bake in a pre-heated oven for 20-25 minutes. Alternately you can also do it in a deep, thick bottomed griddle (with cover)on a low flame. This may take less time.
Remove from the oven and let it cool. Meanwhile heat one tablespoon oil and add the asafoetida, mustard seeds and slightly crushed sesame seeds. When the seeds splutter, switch off the gas and add the red chilli powder.
Spread the tempering with a spoon on the prepared handvo.
Cut into pieces and garnish with dessicated coconut and coriander leaves. Serve with mint chutney.

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