Ingredients

• 1 cup - boiled rice
• 1/4 cup - channa dal
• 3 tbsp - black gram dal
• 3 tbsp - red gram dal
• 3 tbsp - green gram dal
• 2 tbsp - rava (optional)
• 1 cup - sour curds
• 1/2 cup - julienned bottle gourd/carrots
• 1 - onion (thin long sliced)
• 1 - small capsicum
• 4 to 5 - green chillies (finely cut)
• 1.5 inch - grated ginger
• 1 tsp - chilli powder
• 1/4 tsp - turmeric powder
• 1 tbsp - sugar
• 1/2 tsp - soda bicarb
• Salt to taste
• Ingredients for tempering:
• 50 to 60 ml - oil
• 1 tbsp - sesame seeds
• 1 tsp - mustard seeds
• 1 sprig - curry leaves (optional)
• 1/2 tsp - asafoetida

How to Make Handavo

• Soak all the dals and rice for 4 to 5 hours, drain and grind to a thick paste.
• Add sour curds, salt and a little water and allow to ferment overnight.
• Julienne the carrots or bottle gourd (if you are using bottle gourd, drain excess water) and set aside.
• Grate ginger, cut chillies very fine, slice onion and capsicum in thin slices and set aside.
• After fermentation, add all the grated, sliced and julienned vegetables and spices like chillies, ginger, capsicum, etc., to the fermented dough.
• Also add chilli, turmeric powders and sugar.
• Mix soda bicarb in a tsp of oil and add to the dough. Mix thoroughly.
• Heat a non-stick pan, add oil and all the tempering spices (except sesame seeds).
• Saute on medium heat. Once mustard seeds crackle, add sesame seeds.
• Next pour all the handvo dough into the pan and cook on low heat, covered, until done. Serve with chutney.