Mixed Dal Handvo

Author Ruchika Chitrabhanu

Prep time

15 Min

Cook time

20 Min

Total time

35 Min

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Mixed Dal Handvo

This delicious recipe is rich in protein

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Ingredients

For the batter

• 1/2 cup toor dal (split pigeon peas)
• ½ cup green moong dal with skin (split green gram lentil with skin)
• ¼ cup chana dal (yellow split peas or split chickpeas)
• 1/2 cup urad dal (split and dehusked black gram lentil)
• ¾ cup rice
• Salt to taste
• 1 tsp of sugar (optional)
• ½ tsp soda bi carbonate
• ½ tsp amchur powder
• 1 whole red chili (optional)
• 1/4 cup thick vegan sour curd (optional)
• Water as needed

For the tempering

• Oil for tempering
• 1/2 teaspoon mustard seeds (rai)
• 1/2 teaspoon cumin seeds (jeera)
• 1/4 teaspoon asafetida (hing)
• 1 teaspoon sesame seeds (til) (optional)
• 1/4 teaspoon chili powder
• Few dried curry leaves (optional)

Instructions

1. In a deep bowl, add all the dals. Rinse 3-4 times and soak for 4-5 hours (Soak early morning).
2. Wash and soak the rice separately.
3. After 5 hours, drain all the water from the dals and rice.
4. Mix the rice and dal. Divide the mixture into 2 equal portions.
5. Take one portion in a blender jar and grind with no or very little water. Add the whole red chili if you like it spicy. The mixture should be coarse, not a smooth paste. Repeat for the second portion.
6. Mix the 2 portions. Heat the vegan curd for a couple of minutes, cool, and add to the batter. Add 1-2 tbsp of water if needed. The batter should be thick, not watery. Set it aside in a warm place covered with a cloth. Allow it to sit for 3-4 hours.
7. Later, mix the batter by hand to release the air.
8. Just before cooking, take a cup of the batter in a separate vessel. Add salt, amchur, 1 tsp oil, sugar, and soda bi carbonate, and mix well.
9. In a deep vessel (kadai), prepare the tempering. Add 2-3 tsp oil and when it is warm, add the mustard and cumin seeds. When it splutters, add the hing and sesame seeds. Immediately add the red chili powder, mix well, and before it burns, add 1 cup of the batter.
10. Let the batter take the shape of the deep vessel (kadai) and tap it so that the batter spreads evenly. Lower the flame, cover the kadai, and let it cook for 10-12 minutes, checking optionally that the bottom is not getting burnt.
11. Once it is brown and crisp from the bottom and dry from the top, flip the handvo and let it cook on the other side till it is crisp. Cover the kadai.
12. Check with the tip of the knife if it is coming out clear or some batter is sticking on it. If it is clear, then the handvo is ready. If it is sticky, let it cook for a couple of minutes.
13. Once cooked, remove and cut the handwa into pieces. Serve with coconut chutney or kadhi.
14. Option for the oven: Pour the batter into a greased tray, prepare the tempering, and pour on top. Bake at 300 degrees Fahrenheit for 40 minutes covered lightly with foil. Insert a toothpick or a knife in the center to check if it’s cooked thoroughly. If the toothpick comes out clean, it’s ready to broil.
15. Uncover and broil for a crisp layer for 2 minutes or until golden brown color is achieved.

Notes

This is a wholesome meal and can be had with coconut chutney or sambar.

I have learned this recipe from my mom, and it is my comfort food.

Disclaimer: Some or all allergens may not be listed

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