Gujarati Tawa Handvo Recipe - Healthy Pan Fried Lentil Cake

Name: Gujarati Tawa Handvo Recipe - Healthy Pan Fried Lentil Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Indian
Ingredients: 1 cup Rice (1 cup Rice (raw rice)); ½ cup Split Pigeon Peas (1/2 cup Arhar dal (Split Toor Dal)); ½ cup Green Moong Dal (1/2 cup Green Moong Dal (Whole)); ½ cup Chana Dal (1/2 cup Chana dal (Bengal Gram Dal)); ¼ cup White Urad Dal (1/4 cup White Urad Dal (Whole)); 2 pieces Green Chili (2 Green Chillies); 1 tbsp Ginger (1 tablespoon Ginger chopped); 1 cup Yogurt (1 cup Curd (Dahi / Yogurt)); 2 tsp Fruit Salt (2-1/2 teaspoons Enos Fruit Salt — up to 0.5); ½ tsp Ground Turmeric (1/2 teaspoon Turmeric powder (Haldi)); 2 cup Bottle Gourd (2 cups Bottle gourd (lauki) grated); 0 tbsp Vegetable Oil (Oil to cooking + 1 tablespoon Oil); 0 pieces Table Salt (Salt to taste); ½ tsp Mustard Seeds (1/2 teaspoon Mustard seeds (Rai/ Kadugu)); ½ tsp Sesame Seeds (1/2 teaspoon Sesame seeds (Til seeds)); 1 tsp Curry leaves (1 teaspoon Curry leaves finely chopped); ¼ tsp Asafoetida (1/4 teaspoon Asafoetida (hing)); ¼ tsp Red Chili Powder (1/4 teaspoon Red Chilli powder); ½ cup Green Beans (1/2 cup Green beans (French Beans) finely chopped); ½ cup Carrot (1/2 cup Carrots (Gajjar) finely chopped); ½ cup Yellow Onion (1/2 cup Onions finely chopped)

Gujarati Tawa Handvo Recipe - Healthy Pan Fried Lentil Cake - Snack Recipes (Indian)

50 minIndian

Servings4

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Vegetarian
Pescatarian
Halal
Egg Free

Ingredients

For 4 servings

Rice1 cup · 1 cup Rice (raw rice)
Split Pigeon Peas½ cup · 1/2 cup Arhar dal (Split Toor Dal)
Green Moong Dal½ cup · 1/2 cup Green Moong Dal (Whole)
Chana Dal½ cup · 1/2 cup Chana dal (Bengal Gram Dal)
White Urad Dal¼ cup · 1/4 cup White Urad Dal (Whole)
Green Chili2 pieces · 2 Green Chillies
Ginger1 tbsp · 1 tablespoon Ginger chopped
Yogurt1 cup · 1 cup Curd (Dahi / Yogurt)
Fruit Salt2 tsp · 2-1/2 teaspoons Enos Fruit Salt — up to 0.5
Ground Turmeric½ tsp · 1/2 teaspoon Turmeric powder (Haldi)
Bottle Gourd2 cup · 2 cups Bottle gourd (lauki) grated
Vegetable Oil0 tbsp · Oil to cooking + 1 tablespoon Oil
Table Salt0 pieces · Salt to taste
Mustard Seeds½ tsp · 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
Sesame Seeds½ tsp · 1/2 teaspoon Sesame seeds (Til seeds)
Curry leaves1 tsp · 1 teaspoon Curry leaves finely chopped
Asafoetida¼ tsp · 1/4 teaspoon Asafoetida (hing)
Red Chili Powder¼ tsp · 1/4 teaspoon Red Chilli powder
Green Beans½ cup · 1/2 cup Green beans (French Beans) finely chopped
Carrot½ cup · 1/2 cup Carrots (Gajjar) finely chopped
Yellow Onion½ cup · 1/2 cup Onions finely chopped

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Steps

1To begin making the Tawa Handvo recipe we first need to wash and soak the rice and lentils together in 3 cups of water for 4 to 5 hours.
2Grind the rice, lentils, green chillies, ginger and salt along with the soaked water and yogurt to make a thick batter that is slightly coarse. The coarseness should feel like fine semolina.
3The consistency of the batter should be such that when you use a ladle to pour it should fall in dollops. Stir in the salt and allow the mixture to ferment for 8 hours.
4Once fermented you will notice the dough has risen. Gently stir in a tablespoon of oil to the batter. If your batter for some reason did not rise; stir 2 teaspoons of enos fruit salt into the batter and you will notice the air bubbles start popping out from the batter. Finally stir in the grated bottle gourd and turmeric. (This is the time you would stir in the other vegetables you would use)
5Heat one tablespoon of oil in a nonstick skillet (8 inches diameter) on medium high heat; add the mustard seeds, sesame seeds and curry leaves; allow them to crackle. Turn the heat to low and sprinkle the red chilli powder and asafoedita into the oil.
6Pour two ladles of batter into the pan and gently spread the batter evenly onto the pan. As you spread the batter the seasoning mixture will spread to the side; allow the seasoning to rest in places where it has spread as this gives a special crunchiness to the sides of the Handvo.
7Turn the heat low, drizzle a teaspoon of oil around the batter and cover the pan. Simmer for 3-4 minutes until the top feels cooked and steamed.
8Once you notice the top is cooked and there is no trace of raw batter, gently flip the Handvo with the help of a broad flat spatula to the opposite side and turn the heat to medium high.
9Allow it to turn golden brown and crisp. Flip over once again and allow the other side to brown and crisp slightly. Continue making similar cakes with the rest of the batter and serve hot.
10Serve Tawa Handvo lentil skillet pancakes along with Gor Keri pickle or with Gor (jaggery) and homemade butter for breakfast or a weeknight dinner.