Directions

• First mix rice and all 3 lentils. One can also add some Masoor Dal . Wash throughly.
• Soak with enough water for atleast 4 to 5 hours.
• Later, drain the access water and transfer to mixer jar.
• Add 1/2 cup curd. Don’t use sour curd as after fermentation, it will be very sour and wont taste nice.
• Add very less water and grind thick with slightly coarse texture.
• Transfer in a wide bowl. Whisk well for a minute.
• cover and keep aside for fermentation for 6 to 8 hours or overnight. Keep in dry and warm place.
• After that time, you will notice batter will be light and nicely fermented though it may not rise too much.
• Mix well. If using , all the batter at a time, add veggies. Else keep some batter in refrigerator for later usage. Dont store batter after adding veggies and salt .
• Add veggies of your choice. I have added grated bottle gourd, grated Carrots, finely chopped cabbage, chopped coriander. Even you can add some spinach or fenugreek leaves and Green Peas too.
• Also add chilli ginger paste, salt, turmeric powder, red chilli powder and sugar and Oil. Sugar will give nice balance to spicy taste .
• Mix well. Keep aside for 10 minutes. Veggies will release water once mixed with batter and salt. So dont add any water in batter.
• If you find batter is very runny, add 1 or 2 tbsp Sooji in it.
• Now, add 1/2 tsp Eno / Fruit Salt, to batter. Also add 1 tbsp water on eno to activate it nicely.
• Give a good and quick stir.
• In a pan , heat 2 tbsp Oil.
• Add Mustard seeds, cumin seeds, curry leaves and sesame seeds. Add some hing and pour the batter . Spread evenly gently.
• Cover and cook for 8 to 10 minutes on slow flame. Cook till edges turns dark and crispy.
• Gently flip and again cover. Cook for more 5 to 6 minutes on slow flame.
• Cook till both the sides turns crispy.
• Switch off the flame and serve Handvo hot with coriander chutney. Even curd or curd based chutney tastes really good with Handvo.
• Enjoy Vegetable Handvo as a breakfast or Dinner.