Ingredients:
1 cup rice
1/2 cup each of toor dal, masoor dal, moong dal and chana dal
1 cup curd
1 cup cut spinach
handful of methi (fenugreek) leaves
1 carrot shredded
1/2 cup green peas
1/2 cup bottlegourd shredded
2 green chillies
3 tsp lemon juice
1 tsp ginger-garlic paste
1/2 tsp turmeric
2 tsp Eno
3 tbsp oil

For tempering:
few curry leaves
sesame seeds
dry whole red chillies
mustard seeds
shredded coconut

Method:

  • Mix the dals and rice and soak them in a covered vessel overnight.
  • Drain the water, add curd, lemon and green chillies. Mix well and grind the mixture to a coarse paste.
  • Set it aside for 3 hours.
  • Add all the vegetables, salt, turmeric, ginger garlic paste and mix well.
  • Now just before preparation, add Eno and mix it vigorously. Now your Handvo mixture is ready.
  • Take a flat bottom deep non-stick pan .
  • Grease it on all sides with oil.
  • Pour the remaining oil and heat it. Add the tempering. When it starts spluttering, pour the handvo mixture in the pan.
  • Don’t mix it. Just cover it with a lid and cook it on a low flame for 15 mins.
  • Keep checking in-between to see it’s not getting burnt. You can prick a fork in the mixture and if the mixure doesn’t stick, it’s cooked.
  • Now you have to flip the side. Gently lift the handvo from both the sides and turn it over. You can use an extra plate or a tawa to help turn it over.
  • Cook the other side for another 15 minutes. Turn off the heat.
  • Let it rest for 15 minutes in the pan with the lid covered.
  • Ready to serve.

**

Shuchi Vaishnav Gandhi is a jewellery designer, lover of crafts and a big foodie. She lives in Bangalore with her husband and drew early culinary inspiration from her father, who was a great cook and always got the best out of her.  She loves to cook different cuisines and startedhttp://www.spicytangy.com in 2008 to overwhelming response. You can also mail her at shuchi@spicytangy.com