RecipeBookRecipeBook

Pan Fried Handvo

Copy Icon
Twitter Icon
Pan Fried Handvo

Description

Cooking Time

Preparation Time :24 Hr 0 Min

Cook Time : 15 Min

Total Time : 24 Hr 15 Min

Ingredients

Serves : 4
  • 3/4 cup rice
  • 1/3 cup chana dal
  • 2 tbsp. tuvar dal
  • 2 tbsp. masoor dal
  • 2 tbsp. urad dal
  • 1/2 tsp. fenugreek seeds
  • 1/2 cup grated beetroot
  • 1/2 cup grated cucumber
  • 1/2 cup grated green papaya
  • 2 green chilies, chopped
  • 2-3 tbsp. chopped coriander leaves
  • 1 tsp. ginger, grated
  • 2-3 tbsp. grated fresh coconut
  • 1/2 tsp. turmeric powder
  • 1 tsp. salt or to taste
  • 1/2 tsp. red chili powder
  • 1 tsp. cumin powder
  • 1 tsp. coriander powder
  • 1 tsp. lime juice
  • 2 tbsp. oil
  • 1 tsp. mustard seeds
  • 1/2 tsp. cumin seeds
  • 1 tsp. sesame seeds
  • 1 sprig curry leaves
  • 1/4 tsp. asafoetida
  • 1 dry red chili
  • 1 tbsp. fresh grated coconut to garnish

Directions

  • Soak the rice, fenugreek seeds and the lentils overnight. Grind to a slightly coarse paste. Add rest of the ingredients and mix well.
  • Heat oil in a pan and temper with the dry red chilies, mustard seeds and cumin seeds. Saute for a few seconds.
  • Add the curry leaves, asafoetida and sesame seeds. Saute for a few seconds more. Pour 2-3 ladleful of the batter and cook, covered on a low flame for 3-4 minutes or till it is nicely browned.
  • Flip it over and cook the other side too till done. Transfer to a serving plate. Garnish with grated coconut and coriander leaves.
  • Cut as desired and serve with mint chutney for a tea-time snack, appetizer, brunch or breakfast. They can also be relished as an after-school snack or as a lunch box meal.
Bethica Das

Bethica Das

Follow

#Tags

Vegetarian