HANDVO-A Protein-rich Healthy snack

Dear friends, today I am going to show you one more authentic dish from Gujrath named HANDVO.

HANDVO is a protein-rich snack that can be made for breakfast, in a lunchbox, or at any party. It needs pre-planning.

In almost all parts of INDIA, this is made in different combinations of lentils. You might have seen it in one of my blogs namely ADAI DOSA.

In the same way in Gujrath, its a very common dish.

For making HANDVO you need to soak 5 types of dals ,grind them and ferment.Then you have to add vegetables , like bottle goaurd, carrots, capsicum, cabbage, green chilies and fresh coriander leaves.Few spices and herbs are also added .

Now with this mixed dal and vegetable batter,you have to cook in small kadai or pan-cake making pan. HANDVO, LOOKS LIKE MINI DOSA, or mini pizza ,CRISP FROM OUTSIDE ,SOFT AND FLUFFY FROM INSIDE.

You can eat it as it is or with podina or tamrind chutney. We are using Rice and 5 types of dals, so it makes a very high protein dish. Vegetables make it still healthier by adding essential fibers, vitamins and minerals. We use minimal fat and so is safe to eat. In total you make a yummy and attractive snack to attack.

Now I shall show you the step by step method of making this beautiful snack HANDVO;-

Making this dish can be divided into these steps:-

Washing and soaking of rice and dals.
Grinding and fermenting.
Adding vegetables , spices and herbs of your choice
Making of the batter mix.
Garnishing the batter.
Cooking of Handvo.
finally serving with chutney.

1)Washing and soaking of rice and dals.

Rice-1 and 1/2 cup (any variety)
Chana dal-1/2 cup
Toor dal-1/4 cup
Urad dal-1/4 cup
Moong dal-1/4 cup
Masoor dal-1/4 cup

Wash all dals together and rice separately.

Soak them in 2 bowls, with enough water. let it soak for 6-7 hours.

2)Grinding and fermenting process:-

After soaking, once again wash and pass through a sieve to remove extra water.

Now Rice and Dals are ready for grinding.

Take a grinding jar and put dal and rice together. Divide them into 2 or 3 portions according to your jar’s capacity to grind.

ADD 1/2 CUP OF CURDS +LUKE WARM WATER 1 TO 1 AND 1/2 CUP OR AS REQUIRED FOR MAKING A THICK BATTER .(divide the curds and water in whole batter while grinding -twice or thrice)

Do the same with all the soaked dal and rice, and keep it in a large bowl so that it has space to ferment and rise.

Now beat the batter with a spoon or whisk to make it lighter by incorporating air in the batter.

cover with a lid and keep for fermentation.

3)Adding vegetables ,spices and herbs of your choice.

you can add any vegetables of your choice which doesnt have too much of water in it.

Here I have taken the following vegetables.
Bottle gaurd grated- 1 cup (LAUKI)
cabbage shredded -1 cup
Capsicum finely chopped-1 cup
Carrot grated-1 cup
Fresh coriander leaves finely cut-1/2 cup
Green chilies (less hot) finely cut-1/2 cup
ginger and garlic paste -1 teaspoon each
Black pepper powder-1 teaspoon
Hing-1/2 teaspoon
turmeric-3/4 teaspoon
sugar-1 teaspoon
salt-1 teaspoon
ENO FRUIT SALT-2 TEASPOON IN TOTAL.
sesame seeds -1 tablespoon
Oil-2-3 tablespoons
mustard seeds-1 small teaspoon
fresh curry leaves-15-20 in numbers.

4)Making of the batter mix:-

Firstly , see whether the batter is fermented, if not can wait for 2-3 hours more.

batter should be light when taken on spoon.

Mix once again with a whisk or spoon for 2-3 minutes.
Now is the time to mix the vegetables, spices and herbs.
( do not add mustard, hing ,curry leaves, ENO fruitsalt ,sesame seeds and oil)

mix all again with salt, sugar and coriander leaves.

Now give it a good mix and the batter should be like a thick flowing IDLY BATTER.

5)Garnishing the batter:-

Take a tadka pan, heat and add 1 table spoon of oil.
when oil gets heated, add mustard seeds.
When done add fresh curry leaves.
put off the flame and add hing.

pour the garnish on the batter. mix well.

BATTER IS READY.

Cooking of Handvo:-

Now is the time to add ENO FRUIT SALT.
Take a small portion of batter say about 3-4 laddles in a small bowl.
keep the small kadai,or a pan cake maker on medium flame to heat before mixing ENO SALT.

MIX 3/4 TEASPOON OF ENO SALT AND 1 TEASPOON OF OIL OR WATER ON IT AND MIX LIGHT HANDEDLY.

Put 1 teaspoon oil on the heated kadhai and little sesame seeds.put about 2 laddle of batter and put little oil on it and sprinkle little sesame on it.