Handvo (Indian Lentil Cake)

Written By Lucy Pinder on Monday, September 7, 2009 | 11:10 PM


Ingredients:
1 cup rice
1/2 cup each of toor dar, masoor dal, moong dal and chana dal
1 cup curd
1 cup cut spinach
handfull methi (fenugreek) leaves
1 carrot shredded
1/2 cup green peas
1/2 cup bottleguard 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 fine 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 as shown below.
  • 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 mins. Turn off the heat.
  • Let it rest for 15 mins in the pan with the lid covered.
  • Ready to serve.


Serving Suggestions:
Serve with pickly or chutney.

Tip:
You can add any vegetable of your choice.
If you don't have some of the dals, substitute it with dal of your choice.

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