Savoury Lentil Handvo
By Nmami Agarwal
Traditional Gujarati dish Handvo is a very healthy made with lentils, rice and vegetables fermented batter mixed with spices. It is crisp outside and soft inside. It is full of proteins and is a nutrient-dense dish that’s eaten for breakfast or as a light snack.
Nutritional Benefits: Yellow moong dal is low in calories] & fat content apart from being extremely light on the stomach. It has anti-inflammatory properties that prevent the accumulation of gas and bloating unlike other pulses; so it is easy to digest. As it is abundant in protein, it boosts immunity, keeps bone and muscles strong as well as protects the liver against damage. It is low in glycemic index and effectively controls blood glucose, insulin and fat. On the other hand, vegetables provide a source of many nutrients including potassium, fibre, vitamin A and C.
Calories: 135 Kcal per handvo
- 1 tablespoon yellow moong dal
- ½ tablespoon split urad dal
- ½ tablespoon rice
- A pinch of turmeric
- About 1/2 inch piece ginger chopped
- 1-2 green chili
- A pinch asafoetida
- 50 ml yogurt
- 1 teaspoon grated Ghia
- 1 teaspoon grated carrots
- 3-4 chopped spinach leaves
- 1 teaspoon oil
- Salt to taste
- ¼ cup water
- 1 teaspoon oil
- ¼ teaspoon mustard seeds
- ¼ teaspoon cumin seed
- ½ teaspoon sesame seeds
- 4-5 curry leaves
- Wash and soak rice and lentils for at least 5-6 hours.
Discard water & leave the rice-lentil mix in a strainer for 4-5 minutes to drain.
Grind the rice and lentils to a coarse paste in a blender using about ¼ cup of water.
In a bowl, mix together ground paste with yoghurt and add water if required.
Ferment the batter for 6-8 hours or overnight.
Make a paste of green chilli and ginger; add to the batter.
Peel and grate all the vegetables mentioned in the ingredient list and add to batter.
Mix the turmeric, asafoetida and salt adjust seasoning.
Pour the batter in the frying pan; gently move the pan to spread the batter evenly.
Cover and cook on medium-low flame for 8-10 minutes or until the sides come off the rim of the pan.
With a spatula gently flip the handvo, cover and cook for another 10 minutes or until the bottom of it is cooked.
Turn off the heat; place the handvo on a plate.
In a pan take a teaspoon of oil and temper the mustard seeds, cumin seeds.
Once seeds splutter; add 4-5 curry leaves, and sesame seeds.
Place this evenly on handvo and serve with coriander chutney.
Over to You
Handvo greets you with an appetizing crispy outer surface and fulfils your satiety. So, try out this healthy, tasty and nutritious recipe with friends.
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