Mixed Vegetable Handvo Recipe - Savory Rice & Lentil Cake

Name: Mixed Vegetable Handvo Recipe - Savory Rice & Lentil Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Cuisine: Indian
Ingredients: ½ cup Basmati Rice (1/2 cup Basmati rice coarsely ground (similar to coarse semolina)); ¼ cup White Urad Dal (1/4 cup White Urad Dal (Whole) coarsely ground); ¼ cup Green Moong Dal (1/4 cup Green Moong Dal (Split) coarsely ground); ¼ cup Chana Dal (1/4 cup Chana dal (Bengal Gram Dal) coarsely ground); ½ cup Yogurt (1/2 cup Curd (Dahi / Yogurt)); 1 cup Bottle Gourd (1 cup Bottle gourd (lauki) shredded); ½ cup Carrot (1/2 cup Carrots (Gajjar) shredded); 1 piece Yellow Onion (1 Onion finely chopped); 1 tsp Fruit Salt (1 teaspoon Enos Fruit Salt); 1 tbsp Lemon Juice (1 tablespoon Lemon juice); 1 tsp Caster Sugar (1 teaspoon Caster Sugar); ¼ tsp Red Chili Powder (1/4 teaspoon Red Chilli powder); ½ tsp Ground Turmeric (1/2 teaspoon Turmeric powder (Haldi)); 2 pieces Green Chili (2 Green Chillies ground to paste (I used 2 large ones)); 2 tsp Ginger Garlic Paste (2 teaspoons Ginger Garlic Paste); 0 pieces Table Salt (Salt to taste); 2 tsp Vegetable Oil (2 teaspoons Oil); 1 tsp Mustard Seeds (1 teaspoon Mustard seeds (Rai/ Kadugu)); 10 pieces Curry leaves (10 Curry leaves broken); 3 pieces Dried Red Chili (3 Dry Red Chillies tore them and take out the seeds); ½ tsp Black Sesame Seeds (1/2 teaspoon Black sesame seeds extra for sprinkling); ½ tsp Sesame Seeds (1/2 teaspoon Sesame seeds (Til seeds) extra for sprinkling)

Mixed Vegetable Handvo Recipe - Savory Rice & Lentil Cake - Snack Recipes (Indian)

50 minIndian

Servings6

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Vegetarian
Gluten Free
Pescatarian
Halal
Egg Free

Ingredients

For 6 servings

Basmati Rice½ cup · 1/2 cup Basmati rice coarsely ground (similar to coarse semolina)
White Urad Dal¼ cup · 1/4 cup White Urad Dal (Whole) coarsely ground
Green Moong Dal¼ cup · 1/4 cup Green Moong Dal (Split) coarsely ground
Chana Dal¼ cup · 1/4 cup Chana dal (Bengal Gram Dal) coarsely ground
Yogurt½ cup · 1/2 cup Curd (Dahi / Yogurt)
Bottle Gourd1 cup · 1 cup Bottle gourd (lauki) shredded
Carrot½ cup · 1/2 cup Carrots (Gajjar) shredded
Yellow Onion1 piece · 1 Onion finely chopped
Fruit Salt1 tsp · 1 teaspoon Enos Fruit Salt
Lemon Juice1 tbsp · 1 tablespoon Lemon juice
Caster Sugar1 tsp · 1 teaspoon Caster Sugar
Red Chili Powder¼ tsp · 1/4 teaspoon Red Chilli powder
Ground Turmeric½ tsp · 1/2 teaspoon Turmeric powder (Haldi)
Green Chili2 pieces · 2 Green Chillies ground to paste (I used 2 large ones)
Ginger Garlic Paste2 tsp · 2 teaspoons Ginger Garlic Paste
Table Salt0 pieces · Salt to taste
Vegetable Oil2 tsp · 2 teaspoons Oil
Mustard Seeds1 tsp · 1 teaspoon Mustard seeds (Rai/ Kadugu)
Curry leaves10 pieces · 10 Curry leaves broken
Dried Red Chili3 pieces · 3 Dry Red Chillies tore them and take out the seeds
Black Sesame Seeds½ tsp · 1/2 teaspoon Black sesame seeds extra for sprinkling
Sesame Seeds½ tsp · 1/2 teaspoon Sesame seeds (Til seeds) extra for sprinkling

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Steps

1To begin making the Vegetable Handvo recipe, soak the coarsely ground rice and lentils overnight using yogurt (curd/ dahi) in a bowl.
2Add some warm water (1 tablespoon at a time) to bring the batter to a very thick consistency.
3Ferment the batter overnight or for 10-12 hours. Once it is fermented, add shredded veggies in the morning along with chopped onion, lemon juice, sugar, red chili powder, turmeric powder, salt and ginger garlic green chili paste. Mix well.
4Mix Enos fruit salt with 1 tablespoon of water and add to the batter. Bring the batter to a thick consistency using a little water.
5Heat oil in a heavy bottomed pan on low heat and add mustard seeds and red chilies. Fry them till they attain a deep color and a smoky flavor.
6Next, add in the sesame seeds. Add curry leaves and once everything starts crackling, remove from the heat and add it to the batter.
7To make handvo, grease a medium sized non stick pan with a little oil. Heat it and pour in the batter. Sprinkle the black and white sesame seeds, cover the pan and reduce the heat.
8Cook for approximately 10 minutes. When cooked, it will leave sides. Turn it over and cook for another 5 minutes.
9Remove from the pan and slightly cool the handvo. It is ready to be served.
10Vegetable Handvo Recipe is easy to make and you can also pack it in your and your kid's lunch box with Dhaniya Pudina Chutney or Lahsuni Pudina Chutney.