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Preparation Time : 15
Cook Time : 20
Total Time : 35
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
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.
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.
Heat the remaining 2 tsp of oil in a non-stick kadhai and add the mustard seeds.
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.
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.
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.
Serve with chutney and chach.
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