Handvo is the most famous Gujarati delicacy, traditional made with rice and combination of Indian lentils, and the best ingredient is grated white pumpkin, that brings a huge taste in this Festival Recipe. Make it in your own kitchen and enjoy on this Ganesh Chaturthi.
Yield: 8 servings
- 4 cups Rice (long grained)
- 1/2 cup Split Green Gram (Green Moong Dal)
- 1/2 cup Toovar Dal (Arhar)
- 1/2 cup Split Bengal Gram (Chana Dal)
- 1/2 cup Urad Dal
- 3 green chillies, finely chopped
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1/2 tsp chilli powder
- 1/2 tsp turmeric powder
- 4 tbsp sugar
- 1 tsp lemon juice
- 2 cups grated pumpkin (lauki, bittergourd)
- 2 cups sour curd
- 1 tsp Soda-bi-carb
- 2 tbsp oil
For Tempering you will require:
- 2 tbsp cooking oil
- A pinch of asofoetida
- 1 tsp carom seeds (ajwain)
- 1 tsp sesame seeds (white til)
How to make Handvo:
- Wash the lentils and rice separately in 3-4 changing of water.
- Soak them for about 2 hours.
- Drain the water and keep aside.
- Now combine all the lentils and rice into a grinder, make a fine paste by grinding well.
- Pour sour curd in ground mixture and mix well.
- Cover the mixture and keep for overnight for fermentation.
- Heat 2 tbsp of oil in a pan and add ginger – garlic paste.
- Saute for few seconds and add green chillies.
- Mix the remaining ingredients and saute on medium high flame.
- Grease a big round shaped baking dish with some oil and pour batter all over in it.
- Heat a saucepan and add 2 tbsp of oil.
- Put mustard seeds and let them crackle well.
- Add remaining tempering ingredients and fry them for a few seconds.
- pour the tempering over the prepared batter.
- Preheat the oven at 350 degrees F and bake the dish for about 30 minutes.
- When the crust seems brown, take it out from the oven.
- Allow to cool for few minutes at a wire rack.
- Cut into desired pieces and your handvo is ready to eat.