Vegetable Handvo

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Vegetable Handvo

Description

Cooking Time

Preparation Time :30 Min

Cook Time : 40 Min

Total Time : 1 Hr 10 Min

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

  • Wipe the rice, toovar dal, urad dal, moong dal, gram dal, and wheat with wet cloth mix and grind dry coarsely.
  • Alternatively soak the cereals and pulses overnight in plenty of water and grind in a mixer the next day.
  • Add the sour curds and hot water and make into a thick mixture..
  • Cover and leave to ferment for atleast 6 to 7 hours.
  • Now add 4 tbdp oil, lemon juice, soda bi carb, sugar, chilli powder, turmeric powder and salt and mix well.
  • Spread this batter in a greased tin or metal plate with low rim.
  • 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.
  • Bake in a hot oven at 450°F for 30 to 35 minutes or till the crust is brown in colour.
  • For stuffing:- heat oil add saunf and khus khus.
  • Fry half of the chopped onions, add ginger, garlic and chilli paste and spices.
  • Add potatoes, salt a few coriander leaves and peanuts.
  • Cut the handvo horizontally with a thin thread or knife.
  • Apply chutney and sauce on both sides. Press the potatoes mixture on one side.
  • Sprinkle a little onion, sev and coriander leaves.
  • Cover with the the other half of the cake. Apply chutney and sauce.
  • Garnish with coriander leaves, onions and sev.
  • Cut a handvo into triangles. Serve hot.