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Before you jump to Rajasthani Handvo recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Thing To Follow.
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We hope you got benefit from reading it, now let’s go back to rajasthani handvo recipe. To cook rajasthani handvo you need 23 ingredients and 7 steps. Here is how you do it.
The ingredients needed to prepare Rajasthani Handvo:
- Get 1/4 cup tuvar daal
- Prepare 1 tbsp urad daal
- You need 1 tbsp green moong daal
- Get 1 tbsp chana daal
- Provide 1/2 cup rice
- Take 1 tbsp whole wheat optional
- Use 1/4 cup sour curds (khatta dahi)
- Get 3/4 cup grated bottle gourd (lauki)
- Take 3 tsp oil
- Provide 2 tsp lemon juice
- Provide 1 pinch soda
- Get 1 1/2 tsp sugar
- Take 1/4 tsp chilli powder
- Use 1/4 tsp turmeric powder
- Take 1 tsp ginger-green chilli paste
- You need to taste salt
- Provide 1/2 tsp mustard seeds
- Use 1/2 tsp sesame seeds
- Provide 1/2 tsp carom seeds (ajwain)
- You need 1/4 tsp asafoetida (hing)
- Prepare 1 medium Carrot grated optional
- Use 1/4 small Cabbage shredded optional
- Take as needed For Serving green chutney chach
Steps to make Rajasthani Handvo:
- Clean, wash and soak the daals, rice and whole wheat together in enough water for at least 4 to 5 hours. Drain and keep aside. - Blend the daals, rice and whole wheat in a mixer to a smooth mixture. - Transfer the mixture to a bowl, add the curd and mix well. Cover and keep aside to ferment overnight.
- Add the bottle gourd, Carrot grated, Cabbage shredded, 1 tsp oil, lemon juice, soda, sugar, chilli powder, turmeric powder, ginger-green chilli paste and salt and mix well. Keep aside.
- Heat the remaining 2 tsp of oil in a non-stick kadhai and add the mustard seeds.
- When the seeds crackle, add the sesame seeds, carom seeds and asafoetida and saute on a medium flame for a few seconds. - Pour half the batter evenly to make a thick layer.
- Cover and cook on a slow flame 9 minutes or till the base turns golden brown in colour and crisp. - Lift the handvo gently using 2 large flat spoons and turn it over to the other side.
- Cover and cook on a slow flame for another 7 minutes or till it turns golden brown in colour. - Cool slightly and cut into square pieces.
- Serve with chutney and chach.
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