Handvo Recipe: To make Handvo, the famous food of Gujarat, take the help of this recipe, know here...

A mixture of lentils is used to make Handvo. It is also eaten by making it for breakfast. Handvo is a healthy food dish. If you have not yet made this recipe at home, then you can easily prepare it with the help of our mentioned method.

Ingredients for making Handvo
Rice - 1 cup
Chana dal - 1/2 cup
Toor dal - 1/4 cup
Urad Dal - 2 tbsp
Curd - 1/2 cup
Cabbage grated - 1/2 cup
Carrot grated - 1/4 cup
Lauki Grate - 1 cup
Ginger paste - 1/2 tsp
Green chili chopped - 1
Green coriander leaves - 2-3 tbsp
Turmeric - 1/4 tsp
Rai - 3/4 tsp
Cumin - 1/2 tsp
Sesame - 1 tsp
Curry leaves – 10-12
Asafoetida - 1 pinch
Red chili powder - 1/4 tsp
Fruit salt - 1 tsp
Oil - 4 tbsp
Salt - as per taste

How to make Handvo
To make Handvo, first clean and wash one rice, gram dal, urad dal, and toor dal with water two or three times. After this, put it all in a vessel and keep it soaked. After soaking for 4 hours, remove the excess water and put it all in the mixer jar. Add half a cup of curd to it and blend it to make a smooth and thick paste. After this put the prepared batter in a big bowl.

After pouring the batter into the bowl, cover it and keep it overnight so that it can be fermented properly. If you want, you can also use fruit salt or eno for this. After this, add green chili, red chili powder, turmeric, sugar, ginger paste, and salt to taste and mix it well. Add 2 tsp oil to it and mix it. The consistency of the batter should be like idli batter.

Now put 3 tsp oil in a pan and heat it on medium flame. After the oil is hot, prepare the tempering by adding cumin, mustard seeds, sesame seeds, asafoetida, and curry leaves. After a few seconds, add one and a half cups of handvo batter and spread it evenly. Now cover the pan and cook the top layer of handvo till it dries. After that flip it over and fry it. Roast it till the handvo is completely cooked. Similarly, prepare handvo from all the batter. After that serve with green chutney.