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Cooking Time

Preparation Time : 480

Cook Time : 15

Total Time : 495


Serves 3

  • 1 cup rice

  • 1/2cup moong dal

  • 2 tablespoon tur dal

  • 1 tablespoon urad dal

  • Enough 2 glass ofwater for soking

  • 1/2 cupyougurt

  • 1/2teaspoon soda

  • For past 1 teaspoon ginger

  • 1 teaspoon garlic past

  • 1 tablespoon cut green chilli

  • 1 tablespoon water for grinding

  • Oil 1 tablespoon

  • 1/2tespoon mustard seed

  • 5 to 6 methi seeds

  • 1 cup greated bottel gourd

  • 1 teaspoon curry leaves

  • 1 pinch of asafoetida

  • 1/2tesspoon turmeric powder

  • 2 tablespoon seasame seeds

  • 5 tablespoon oil for greasing


  • 01

    Rinse rice and soak in around 1-cup water for 4-hours.

  • 02

    Rinse all dals (toor dal, chana dal and urad dal) and soak them in 1-cup water for 4-hours. (You can soak rice and all dals together. No need to soak them 

  • 03

    Drain excess water from rice and dals and transfer them to the jar of a blender. Add 1/2 cup yogurt and salt.

  • 04

    Blend until smooth consistency. If required, add 1-2 tablespoons water while grinding. Don’t add more water.

  • 05

    Transfer the batter to a medium size container. Cover it with a lid and keep in warm place to ferment for around 8-10 hours.

  • 06

    When you stir the fermented batter, you should see the tiny air bubbles because of the fermentation.

  • 07

    Add grated bottle gourd (lauki/doodhi), ginger-green chilli paste, 1-teaspoon oil and turmeric powder.

  • 08

    Mix well. Batter should have thick consistency. If it is watery, add 1-2 tablespoons sooji/rava to make it thick.

  • 09

    Add 1/2 teaspoon baking soda 

  • 10

    Heat 1-teaspoon oil in a small non-stick pan over medium flame. Add 1/4 teaspoon mustard seeds and when they begin to crackle, add 1/4 teaspoon cumin seeds, 1/2 teaspoon sesame seeds, a pinch of asafoetida and 2-3 curry leaves.

  • 11

    Pour approx. 1/2 cup batter (more or less) depending on the size of a pan and spread it evenly with spatula to make 1-inch thick handvo.

  • 12

    Cover the pan with a lid or a plate. Reduce flame to low and cook until top surface looks cooked as shown in the picture and bottom surface turns light brown (this will take around 4-5 minutes). Time required cook greatly depends on the thickness of handvo you are making.

  • 13

    Flip it gently with spatula and cover cook until another side turns golden brown, for around 3-4 minutes.

  • 14

    Transfer it to a plate. Follow the same process for remaining batter. Handvo is now ready for serving with tea or chutney as evening snack.



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