Mixed Dal Handvo

Soaking Time: 5 hours
Preparation Time: 15 mins
Fermenting time: 8 hours
Cooking Time: 30 mins
Makes 4 servings
Ingredients

• 1/4 cup toovar (arhar) dal
• 1 tbsp urad dal (split black lentils)
• 1 tbsp green moong dal (split green gram)
• 1 tbsp chana dal (split bengal gram)
• 1/2 cup rice (chawal)
• 1 tbsp whole wheat (gehun) (optional)
• 1/4 cup sour curds (khatta dahi)
• 3/4 cup grated bottle gourd (doodhi / lauki)
• 3 tsp oil
• 2 tsp lemon juice
• a pinch ofsoda bi-carb
• 1 1/2 tsp sugar
• 1/4 tsp chilli powder
• 1/4 tsp turmeric powder (haldi)
• 1 tsp ginger-green chilli paste
• salt to taste
• 1/2 tsp mustard seeds ( rai / sarson)
• 1/2 tsp sesame seeds (til)
• 1/2 tsp carom seeds (ajwain)
• 1/4 tsp asafoetida (hing)

For Serving

• green chutney
• chaas

Method

1. Clean, wash and soak the dals, rice and whole wheat together in enough water for atleast 4 to 5 hours. Drain and keep aside.
2. Blend the dals, rice and whole wheat in a mixer to a smooth mixture.
3. Transfer the mixture to a bowl, add the curds and mix well. Cover and keep aside to ferment overnight.
4. Add the bottle gourd, 1 tsp oil, lemon juice, soda bi-carb, sugar, chilli powder, turmeric powder, ginger-green chilli paste and salt and mix well. Keep aside.
5. Heat the remaining 2 tsp of oil in a non-stick kadhai and add the mustard seeds.
6. When the seeds crackle, add the sesame seeds, carom seeds and asafoetida and sauté on a medium flame for a few seconds.
7. Pour half the batter evenly to make a thick layer.
8. Cover and cook on a slow flame for 7 to 8 minutes or till the base turns golden brown in colour and crisp.
9. Lift the handvo gently using 2 large flat spoons and turn it over to the other side.
10. Cover and cook on a slow flame for another 5 to 7 minutes or till it turns golden brown in colour.
11. Cool slightly and cut into square pieces.
12. Repeat the steps 7 to 11 to make one more handvo.
13. Serve immediately.