Gujarati Handvo

"Handvo" is a traditional Gujarati snack made with number of lentils and rice. You can't find them easily in restaurants. It's a healthy homemade snack usually taken for breakfast. Although you find lot of  readymade handvo mix in the supermarkets, I never tried one. Coz making handvo at home from scratch is very much easier and nothing can taste as good as homemade. 

I and my friend were recollecting our days at Surat couple of weeks ago. We were drooling over some of the gujarati foods during our talk. What else can make a discussion more nostalgic?? Can't stop ourselves talking about our favourite few like Khaman, Dhokla, Idhra, Khandvi, Handvo etc.. These are very few of gujarati delicacies. Gujarat is more famous for its breakfast and snacks. While on chat she asked me "why don't you post one of these??".. Yeah That's true. Shame on me!! It totally got skipped out of my mind and being blogger since 5 months now how could I miss out such goodies..

Hmm.. I promised her I would soon post few of them. So here I am with one of the healthy & delicious gujarati snack "Handvo". I'll make sure I post rest of the luscious & yummy food from Surat asap. Hope you guys enjoy this classic and elegant snack along with us :).

Ingredients:

Rice 60 gm Urad dal (Split blackgram) 60 gm Mung dal (Split Greengram) 60 gm Besan (Gram Flour) 4 Tbsp Bottle gourd (Grated) 200 gm Curd/ Yogurt 200 ml Asafoetida a pinch Green chilli 2 nos Ginger 30 gm  Garlic 3 Cloves Coriander leaves 3-4 stems Salt as req Baking soda 1 Tsp For tempering: Oil 2 Tbsp Mustard seeds ½ Tsp   Sesame seeds (White) 1 Tbsp Dried red chilli 4 nos

Method :
1. Soak rice and all dals together for about 5- 6 hrs. 2. Grind them together along with besan, curd, asafoetida and salt in a blender. The consistency     of the batter should be like of dosa batter. Not too watery or too thick. 3. Keep the batter overnight for fermentation or keep it for 6-8 hrs before cooking. 4. Make a coarse paste of ginger, garlic and green chilli. Add the grated bottle gourd, chopped     coriander leaves and ginger garlic paste to the batter after fermentation and mix well. Add the     baking soda and give a quick stir. 5. Heat oil in a heavy bottom pan. When hot add mustard seeds, sesame seeds and red chilli.     Allow the mustard and sesame seed to splutter. 6. Now pour the whole batter to the pan without disturbing the tadka. 7. Cook on low flame by covering with a lid for approx 6 mins. 8. Check for doneness in the bottom and flip it carefully and cook the other side for about 5 mins     without lid. 9. Garnish with coriander leaves and serve warm with some ketchup or green chutney. Notes: 1. Usually channa dal is used in place of besan. Due to unavailability I started using besan. Using     channa dal adds more texture to the handvo. So if you like to use channa dal  (60 gm) soak them     along with other lentils & rice and follow the same instruction except adding besan. 2. I found the grated bottle gourd to be more watery. So I always squeeze them and remove excess     water and use the water while grinding.   3. You can serve by cutting them like squares or like pies.