Handvo

About Handvo

Ingredients

• Mixture of pigeon peas, split skinless black grams, split skinless green grams, split Bengal grams, rice, soaked for 4 hours and drained 250 gms
• Yogurt 1 cup
• Baking powder 1 tsp
• Red chilli powder ½ tsp
• Turmeric powder 1 tsp
• Lemon juice ½ tbsp
• Medium carrot, boiled and chopped 1
• Green peas, boiled 2 tbsps
• Sugar 2 tbsps
• 1 1 tsp
• Oil to grease
• Tempering
• Oil 4 tbsps
• Dried red chilli, broken 1
• Asafoetida ½ tsp
• Mustard seeds 1 tsp
• White sesame seeds (white til) 1 tbsp
• Curry leaves 12 to 15

How to Make Handvo (Stepwise Photos)

Method

1. Preheat the oven to 180º C. Grease a baking tin and line it with butter paper.
2. Put pigeon peas, black grams, green grams, Bengal grams and rice into a blender jar, add a little water and grind to coarse paste.
3. Transfer the paste into a mixing bowl, add yogurt, baking soda, red chilli powder, turmeric powder and lemon juice and mix well.
4. Add carrot, green peas, sugar and salt and mix well.
5. Pour the mixture into the prepared baking tin. Keep the tin in the preheated tin and bake for 45 minutes.
6. Take the tin out of the oven and cool. Demould onto a plate and cut into thick slices. Arrange the slices on a serving platter.
7. To make the tempering, heat oil in a small non-stick pan, add broken red chilli, asafoetida, mustard seeds, white sesame seeds and curry leaves and saute till fragrant. Pour the tempering over the slices and serve.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps