Handva

 By Prajakta Sarvaiya

Dals used: channa dal, Toor dal, Urad dal

Ingredients For Batter:

1 cup rice

½ cup Chana dal

¼ cup Toor dal

2 tbsp Urad dal

½ cup curd / yogurt

1 cup bottle gourd / lauki (grated)

½ cup cabbage (grated)

¼ cup carrot (grated)

coriander (finely chopped)

½ tsp ginger paste

1 green chilli (finely chopped)

½ tsp sugar

¼ tsp red chilli powder

¼ tsp turmeric / haldi

2 tsp oil

salt to taste

1 tsp eno / fruit salt

For tempering

2 tsp oil

¾ tsp mustard

½ tsp Cumin / jeera

1 tsp Sesame / til

few curry leaves

pinch Hing / asafoetida

Method

1. Soak 1 cup rice, ½ cup chana dal, ¼ cup Toor dal, 2 tbsp Urad dal for 3-4 hours.. 

2. Add ½ cup curd and blend to a slightly coarse paste. 

3. Add 1 cup grated bottle gourd, ½ cup grated cabbage, ¼ cup grated carrot and 3 tbsp coriander leaves. 

4. Add ginger paste, sugar, red chilli powder, turmeric and salt. 

5. Mix well making sure the batter is slightly thick like idli batter consistency.. 

6. Add 1 tsp Eno / fruit salt and mix gently..Cook on tawa on medium flame for 30min

Please note 

We can ferment the batter overnight and cook next day so Eno can be avoided and the Handva will be very light and fluffy