Poha Nachni Handvo

Preparation :15 mins
Cook :60 mins
Total Time :751 hours 15 minutes
Servings :Makes 6 handvos

Ingredients :

1 cup thick beaten rice (jada poha) , washed and drained
1/2 cup ragi (nachni / red millet) flour
1/2 cup curds (dahi)
1/2 cup grated bottle gourd (doodhi / lauki)
1/2 cup grated carrot
1/4 cup boiled green peas
2 tsp ginger-green chilli paste
1 tsp sugar
1/8 tsp turmeric powder (haldi)
1/8 tsp chilli powder
1/4 tsp salt
1 tsp oil
1 tsp mustard seeds ( rai / sarson)
2 tsp sesame seeds (til)
1/8 tsp asafoetida (hing)
1 tsp oil for greasing

Method :

Combine the curds and 1½ cups of water in a deep bowl and whisk well.
Add the poha, mix well and keep aside for 20 minutes.
Add the bottle gourd, carrot, green peas, ginger-green chilli paste, sugar, turmeric powder, chilli powder and salt and mix well. Keep aside.
Heat the oil in a small non-stick pan, add the mustard seeds, sesame seeds and asafoetida and sauté on a medium flame for 30 seconds.
Add this tempering to the poha- curd-vegetable mixture and mix well.
Add the nachni flour and mix well.
Divide the batter into 6 equal portions.
Heat a 100 mm. (4”) diameter non-stick pan and grease it with ¼ tsp of oil. Pour a portion of the batter on it and spread it evenly, cover with a lid and cook on a medium flame for 10 to 12 minutes or till both the sides turn golden brown in colour.
Repeat step 8 to make 5 more handvos.Cut each handvo into 4 equal portions and serve immediately.