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