Gujarati Vegetable Handvo
Serves two Ingredients: 1/2 cup rice 1/4 cup chana dal (split chickpeas) 1/4 cup urad dal (split black gram) 1/2 cup grated bottle gourd (dudhi/lauki) 1/4 cup grated carrot 1/4 cup corn 1/2 tsp grated ginger 1 green chili, finely chopped 1/4 tsp turmeric powder Salt to taste 1/4 tsp baking soda 1/2 tsp lemon juice 2 tbsp oil 1 tsp mustard seeds 1 tsp sesame seeds A pinch of asafoetida (hing)
Nutrient details
Fats : 6.2
Protein : 17.0
Fibre : 8.3
Carbs : 8.3
Ingredients for this Recipe
Raw rice
1/2 cup
Chana dal
1/4 cup
Urad dal
1/4 cup
Dudhi, grated
1/2 cup
Carrot, grated
1/4 cup
Sweet corn
1/4 cup
Ginger green chilli paste
1/2 tsp
Salt to taste
0
Baking soda
1/4 tsp
Lemon juice
1/2 tsp
Oil
2 tbsp
Mustard seeds
1/2 tsp
Sesame seeds
1/2 tsp
Asafoetida
1 pinch
Preparation
1. Wash and soak rice, chana dal, and urad dal in water for at least 4 hours.
2. Drain the water and grind the rice and dal mixture to a fine batter consistency. Keep it aside to ferment for 4-5 hours or overnight.
3. Add grated bottle gourd, carrot, corn, ginger green chilli paste, turmeric powder, and salt to the batter. Mix well.
4. Add baking soda and lemon juice to the batter and mix well.
5. Heat oil in a pan and add mustard seeds. Let them splutter.
6. Add sesame seeds and asafoetida and sauté for a few seconds.
7. Pour the batter into the pan and spread it evenly.
8. Cover the pan and let it cook on low heat for 10-15 minutes, or until the bottom is cooked and golden brown.
9. Flip the handvo and cook for another 5-7 minutes on low heat.
10. Cut the handvo into small pieces and serve hot with mint chutney.