Soak all the dhalls and rice for 4 to 5 hours, drain and wet grind to a
thick paste. Now add sour curds, salt and a little water and allow to
ferment overnight. Keep in a warm place to allow proper fermentation. Adding
a piece of stale bread would ensure proper fermentation. Next stage is
preparation of julienning of either carrots or bottle gourd (one cup), drain
excess water from gourd and set aside. Grate ginger, cut chillies very fine,
slice onion and capsicum in thin slices and set aside. When the fermentation
is over, add all the grated, sliced and julienned vegetables and spices like
chillies , ginger,capsicum etc to the fermented dough. Also add chilli and
turmeric powders and sugar.
Mix soda bi- carb in a spoon of oil and make milky solution and add it to
the dough.Mix thoroughly. If you add a little sour curds again at this stage
it will be great..
Now prepare a non stick pan or a big kadai. add oil and all the tempering
spices (except sesame seeds). Set the flame on medium. When mustard starts
to crackle, immediately add sesame seeds, they will immediately start
crackling. Now pour all the Handvo dough in the pan/kadai and set it to a
low flame .Cover with a lid. Or if you are using a Microwave, put it in pre
heated oven at about 175 to 200 centigrade.
Late it bake for about 15 to 20 minutes in a non stick pan. Check if the
under crust is brown .If brown, turn the Cake and let the other side cook in
the non stick pan (inverting and removing the cake without breaking is very
essential) .If you are using an oven, when you see the upper crust brown,
turn the other side and let the underside brown also. Some people do not let
the underside brown if they are using an oven, this leaves inside uncooked.
A fine aroma will prevede when the baking oven or the lid is opened.
The Handvo is ready. Let it cool for about ten minutes. Make cake like and
cake sized pieces and serve steaming hot with chutney or sauce or with
Ingredients: boiled rice (parboiled) - 1 cup
channa dhall - 1/4 cup
black gram dhall - 3 tbsp
red gram dhall - 3 tbsp
green gram dhall - 3 tbsp
rava (optional) - 2 tbsp
sour curds - 1 cup
julienned bottle gourd/carrots - 1/2 cup
onion (thin long sliced 1 no.)
capsicum - 1 small
green chillies (finely cut) - 4 to 5 nos.
grated ginger 1.5 "
chilli powder - 1 spoon
turmeric powder - 1/4 spoon
sugar - 1 tbsp
soda bi-carb - 1/2 spoon
salt to taste