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Rajasthani Handavo

 Rajasthani Handavo

Cooking Time

Preparation Time : 15

Cook Time : 20

Total Time : 35


Serves 6

  • 1/4 cup tuvar daal

  • 1 tbsp urad daal

  • 1 tbsp green moong daal

  • 1 tbsp chana daal

  • 1/2 cup rice

  • 1 tbsp whole wheat optional

  • 1/4 cup sour curds (khatta dahi)

  • 3/4 cup grated bottle gourd (lauki)

  • 3 tsp oil

  • 2 tsp lemon juice

  • 1 pinch soda

  • 1 1/2 tsp sugar

  • 1/4 tsp chilli powder

  • 1/4 tsp turmeric powder

  • 1 tsp ginger-green chilli paste

  • 1/8 to taste salt

  • 1/2 tsp mustard seeds

  • 1/2 tsp sesame seeds

  • 1/2 tsp carom seeds (ajwain)

  • 1/4 tsp asafoetida (hing)

  • 1 medium Carrot grated optional

  • 1/4 small Cabbage shredded optional

  • 2tbs as needed For Serving green chutney chach


  • 01

    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.

  • 02

    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.

  • 03

    Heat the remaining 2 tsp of oil in a non-stick kadhai and add the mustard seeds.

  • 04

    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.

  • 05

    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.

  • 06

    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.

  • 07

    Serve with chutney and chach.



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