Name: Handvo recipe by Anju Bhagnari at BetterButter
Prep time: 900 min
Cook time: 15 min
Total time: 915 min
Yield: 4
Ingredients: 1 cup rice; ¼ cup yellow moong dal; ¼ cup masoor dal; ¼ cup chana dal; ¼ cup urad dal; ¼ cup tur dal; ¼ cup instant oats; ½ cup sour curd; ½ teaspoon baking soda; 2-3 cloves garlic, crushed; ¼ cup fine rava; Salt to taste; ½ cup Assorted vegetables like grated lauki, boiled peas, finely chopped onion, carrots etc (As per taste ); Green coriander leaves- 1/4 cup; 8 to 10 curry leaves; ½ teaspoon red chilli powder; 1 teaspoon mustard seeds; 2 tablespoon oil; 1 tablespoon white sesame seeds; Water, as needed

Ingredients Serving: 4

1 cup rice
¼ cup yellow moong dal
¼ cup masoor dal
¼ cup chana dal
¼ cup urad dal
¼ cup tur dal
¼ cup instant oats
½ cup sour curd
½ teaspoon baking soda
2-3 cloves garlic, crushed
¼ cup fine rava
Salt to taste
½ cup Assorted vegetables like grated lauki, boiled peas, finely chopped onion, carrots etc (As per taste )
Green coriander leaves- 1/4 cup
8 to 10 curry leaves
½ teaspoon red chilli powder
1 teaspoon mustard seeds
2 tablespoon oil
1 tablespoon white sesame seeds
Water, as needed

Instructions

Wash and soak the rice and all dals for 5 hours
Grind the rice bit coarsely using as little water as possible.
Grind all the dals and the oats very finely using very little water.
Mix them up together.
Add the sour curd and whisk very well.
Add water to make idli-like batter consistency.
Store in a warm place overnight to ferment.
Next morning, the batter will be nicely fermented.
Add the vegetables and whisk gently.
Heat up one tablespoon of oil and temper the mustard seeds, garlic, sesame seeds, curry leaves.
Add the red chilli powder.
Quickly add half the quantity to the batter and keep the rest to pour on top of the ready handvo later on.
Whisk the batter very gently
Grease a cake tin with little oil.
Pour in the batter.
Pour the remaining tempering on the top.
Bake in a preheated oven for about 15-20 minutes or till done (both rods on to get a crunchy top )
Garnish with green coriander leaves ( Finely chopped )
Serve with green spicy mint chutney.

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