Ingredients

• 2 cups - Rice
• 1 cup - Toovar Dal
• 1/4 cup - Urad Dal
• 1/4 cup - Split green gram
• 1/4 cup - Split bengal gram
• 1/4 cup - Wheat (optional)
• 1 cup - Sour curd
• 2.5 cups - White pumpkin, grated
• 4 tbsp - Oil
• Juice of 1/2 lemon
• 1 tsp - Soda-bi-carb
• 2 tbsp - Sugar
• 1 tsp - Chilli powder
• 1/2 tsp - Turmeric powder
• 3 tbsp - Green chilli-ginger paste
• Salt to taste
• For Tempering:
• 2 tsp - Mustard seeds
• 2 tsp - Sesame seeds
• 2 tsp - Carom seeds
• 1/2 tsp - Asafoetida
• 4 tbsp - Oil

How to Make Handvo

• Wash rice and all the lentils (dals).
• Soak them for around 4-5 hours.
• Now, drain the water and keep them aside.
• Using the grinder, make a paste of the rice and lentils, pour sour curd into it. Mix well.
• Keep the mixture overnight, to let it ferment.
• Now, take a large bowl and add the oil in it.
• After it gets hot, add green chilli-ginger paste and saute it for a few seconds.
• Add wheat, grated pumpkin, soda bi-crab, chilli powder, sugar, lemon juice, salt and turmeric powder to the pan and mix well.
• Take a greased thali and pour this batter into it.
• Now, take a saucepan and heat 4 tbsp oil, to prepare tempering.
• When the oil is hot, put mustard seeds in it and let them crackle.
• Now, put asafoetida, sesame seeds, ajwain and fry them for a few seconds.
• When the sesame seeds turn brown, pour the mixture over the prepared batter.
• Bake the dish in a preheated oven for 30 to 35 minutes at a temperature of 200 degree C (400 degree F).When the crust turns brown, it means your handvo is ready to eat.