Close Button

Vegetable Handvo

Vegetable Handvo

Cooking Time

Preparation Time : 30

Cook Time : 40

Total Time : 70

Ingredients

Serves 6

  • 2 cup rice

  • 1 cup toover dal

  • 1/4 cup urad dal

  • 1/4 cup moong dal

  • 1/4 cup gram dal

  • 1/4 cup wheat (optional)

  • 1 cup sour curd

  • 2 tdp salt as per taste

  • 1 tsp soda bi carb

  • 4-5tsp sugar

  • 1/2 tsp haldi powder

  • 1 tsp red chilli powder

  • For the filling :- 200 gm potaToes boiled and mashed

  • 5 onions chopped

  • 1/4 cup green chutney

  • 1/4 cup tomato sauce

  • 3 tbsp peanuts roasted

  • 1/2 cup sev

  • 2 tbsp coriander leaves

  • 1 tbsp red chilli powder

  • 2 tbsp ginger garlic and chilli paste

  • 1 tbsp amchur powder

  • 1 tbsp coriander powder

  • 1/2 tsp garam masala

  • 1 tbsp khus khus

  • 1 tbsp saunf

  • 2 tbsp oil

  • 1 tsp salt as per required

  • For tempering:- 4-5 tbsp oil

  • 2 tsp mustard seeds

  • 2 tsp sesame seeds

  • 1/2 tsp asafoetida

Directions

  • 01

    Wipe the rice, toovar dal, urad dal, moong dal, gram dal, and wheat with wet cloth mix and grind dry coarsely.

  • 02

    Alternatively soak the cereals and pulses overnight in plenty of water and grind in a mixer the next day.

  • 03

    Add the sour curds and hot water and make into a thick mixture..

  • 04

    Cover and leave to ferment for atleast 6 to 7 hours.

  • 05

    Now add 4 tbdp oil, lemon juice, soda bi carb, sugar, chilli powder, turmeric powder and salt and mix well.

  • 06

    Spread this batter in a greased tin or metal plate with low rim.

  • 07

    For tempering heat oil in a pan and add the mustard seeds. After 1 minute add the sesame seeds and asafoetida. When brown in colour spread this oil over the batter.

  • 08

    Bake in a hot oven at 450°F for 30 to 35 minutes or till the crust is brown in colour.

  • 09

    For stuffing:- heat oil add saunf and khus khus.

  • 10

    Fry half of the chopped onions, add ginger, garlic and chilli paste and spices.

  • 11

    Add potatoes, salt a few coriander leaves and peanuts.

  • 12

    Cut the handvo horizontally with a thin thread or knife.

  • 13

    Apply chutney and sauce on both sides. Press the potatoes mixture on one side.

  • 14

    Sprinkle a little onion, sev and coriander leaves.

  • 15

    Cover with the the other half of the cake. Apply chutney and sauce.

  • 16

    Garnish with coriander leaves, onions and sev.

  • 17

    Cut a handvo into triangles. Serve hot.

Review

0

Please Login to comment

Link copied