Gujarati Handvo

Ingredients

2 cups rice (chawal)
1 cup toovar (arhar) dal
1/4 cup urad dal (split black lentils)
1/4 cup moong dal (split green gram)
1/4 cup chana dal (split Bengal gram)
1/4 cup wheat (gehun) (optional)
1 cup sour curds (khatta dahi)
2 1/2 cups grated bottle gourd (doodhi / lauki)
4 tbsp oil
1/2 tbsp lemon juice
1 tsp soda- bi-carb
2 tbsp sugar
1 tsp chilli powder
1/2 tsp turmeric powder (haldi)
3 tbsp green chilli-ginger paste
salt to taste
For the tempering

2 tsp mustard seeds ( rai / sarson)
2 tsp sesame seeds (til)
2 tsp carom seeds (ajwain)
1/2 tsp asafoetida (hing)
4 tbsp oil

Method

Tips

1. The secret of this recipe is an having a thin layer of batter as compared to the traditional preparation in a deep vessel.
2. This allows more uniform and much quicker baking.
3. Wash and soak the rice and dals together for 4 to 5 hours. Drain and keep aside.
4. Grind to a paste, add the sour curds and allow to ferment overnight.
5. Add the grated pumpkin, 4 tablespoons of oil, lemon juice, soda bi-carb, sugar, chilli powder, turmeric powder, green chilli-ginger paste and salt and mix well.
6. Pour this batter into a greased tin or a thali.
7. Four the tempering, heat the oil and add the mustard seeds and fry until they crackle. Add the sesame seeds, ajwain and asafoetida and continue to fry. When the sesame seeds are golden in colour, pour this over the batter.
8. Bake in a preheated oven at 200 degree C (400 degree F) for 30 to 35 minutes till the crust is golden brown.

Recipe by Tarla Dalal

Video By http://showmethecurry.com/