Handvo Recipe - Crispy Lentil & Vegetable Snack

By Swasthi's Recipes · 240 min

Ingredients

Instructions

1. Rinse rice and lentils several times, drain, then soak in enough water for 3 to 4 hours.
2. Drain and grind the rice, lentils, yogurt and ½ cup of water to a smooth but slightly coarse, thick batter (idli batter consistency), adding water sparingly.
3. Cover and ferment overnight, or skip fermenting and use baking soda or eno instead.
4. Grate the vegetables and chop the greens. If baking, preheat the oven to 180°C (350°F) for at least 15 minutes.
5. Add the vegetables, salt, turmeric, ginger paste, hing, green chili, red chili powder and sugar to the batter and stir well. Taste and adjust seasoning.
6. Heat oil in a 6 to 7 inch skillet over low heat. Add mustard and cumin seeds; when they splutter, add curry leaves and fry until crisp.
7. Add sesame seeds and spread them over the pan. If baking, set aside half of this tempering.
8. Mix baking soda into the batter and pour lemon juice over it; the batter will froth, so mix well. Pour the batter into the hot skillet and gently spread the top evenly. If baking, sprinkle the reserved tempering over the top.
9. To bake: turn off the stove, move the skillet to the oven and bake 35 to 40 minutes for a 6 to 7 inch skillet, until a tester comes out clean. Broil 2 minutes for a golden top if wanted.
10. To cook on the stovetop: cover and cook on low heat about 5 to 7 minutes until the top is almost dry and the bottom is golden brown. Flip gently, cook the other side until crisp and golden, then flip again and cook on medium heat until crusty.
11. Repeat with the remaining batter. Cool on a wire rack before cutting.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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