Mixed dal Handvo Recipe
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Mixed dal Handvo is a delicious savory cake made of lentils and different spices. This is a traditional Gujarati snack. This is a spicy lentil cake made with rice, different lentils and spices. Handvo is crisp outside and soft inside. Try this traditional snack recipe at your home.
Ingredients
- 1/2 cuprice (chawal)
- 1/4 cuptoovar (arhar) dal
- 1 tbspurad dal (split black lentils)
- 1 tbspgreen moong dal (split green gram)
- 1 tbspchana dal (split bengal gram)
- 1 tbspwhole wheat (gehun) (optional)
- 1/4 cupsour curd (khatta dahi)
- 3/4 cupgrated bottle gourd (doodhi / lauki)
- 1 tspoil
- 2 tsplemon juice
- a pinchof baking soda
- 1 1/2 tspsugar
- 1/4 tspchili powder
- 1/4 tspturmeric powder (haldi)
- 1 tspginger-green chili paste
- saltto taste
- 2 tspoil
- 1/2 tspmustard seeds (rai / sarson)
- 1/2 tspsesame seeds (til)
- 1/2 tspcarom seeds (ajwain)
- 1/4 tspasafoetida (hing)
Directions
- In a bowl soak the rice and dals in enough water for 4 to 5 hours and after 5 hours drain the water for it and keep it aside.
- In a blender add the soaked rice-dal mixture and blend it to a smooth paste and transfer the mixture to a bowl and add curd and mix it well and cover with a lid and keep it aside to ferment overnight or for 8-10 hours.
- After it gets fermented, add grated bottle gourd, oil, lemon juice, baking soda, sugar, chili powder, turmeric powder, ginger-green chili paste and salt and mix it well and keep it aside.
- Heat the oil in a non-stick kadhai and add the mustard seeds and as it crackles, add the sesame seeds, carom seeds, and asafoetida and fry on a medium flame for a few seconds and stir continuously.
- Pour half the batter evenly in the kadhai and make a thick layer.
- Cover with a lid and cook on a low flame for 7 to 8 minutes or cook till the base turns golden brown in color and crisp.
- Lift the Handvo gently with 2 large flat spoons and turn it over to the other side and again cover with a lid and cook on a low flame for 5 to 7 minutes or till it turns golden brown in color.
- Cool it slightly and cut into square pieces and serve it with green chutney.
Meghna Nath
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