Handvo… a delicious and healthy one pot meal!
This dish is not quick or particularly easy.
It requires a good amount of prep work and cook time .
This Dish is however a gorgeous and healthy option as a one pot meal that tastes wonderful.
This vibrant vegetarian stuffing recipe features healthy bottle gourd, carrots and corn kernels.
Fermented rice and pulses batter with spices adds lots of flavour.
1 cup rice
1/2cup chana dal ( gram dal)
1/4 cup toor dal
1 tbs urad dal
1 cup curd
1/2 cup grated bottle gourd
1/2 cup grated carrot
1/2 cup corn kernels
1 tbs ginger garlic chilli paste
Handful of chopped coriander leaves
1/2 tsp turmeric
1 tsp chilli powder
1 tsp coriander cumin powder
1/2 tsp garam masala
Salt to taste
1/4 tsp eno salt
1/2 lime juice
2-3 tbs oil
1 tsp sesame seeds
1/2 tsp mustard seeds
1/4 tsp cumin seeds
Pinch of asafoetida
Few curry leaves
To prepare this healthy dish, soak rice n dals for minimum 7-8 hrs. N then wash n drain the water n grind it with curd to a slightly coarse consistency, similar to idli batter.
Once the batter is ready, transfer to a broad vessel and ferment for atleast 6-7 hrs.
I prefer to keep it over night n prepare this dish as a healthy filling breakfast or for brunch.
So once the fermented batter is ready, add all the spices mentioned above and stir gently.
Later add all the veggies including ginger garlic paste n salt n sugar.
Once its well combined add eno salt in the centre n add lime juice on TOP of it and let the eno salt turn into a foamy (broth) texture.
Gently stir and keep the mixture aside.
Meanwhile, take a heavy bottomed broad pan and heat it.
Once it’s hot add the oil and add all the ingredient for tempering one by one. Once the mustard n cumin seeds starts to splutter transfer the batter to around 2 inches thickness and spread evenly all over.
Once it’s settled cover it with a lid and slow cook for 15 to 17 mins. on Low to medium heat.
Once it’s fully cooked take one flat plate n gently flip to the other side.
Drain the excess oil in the same pan and add 1/2 tsp sesame seeds to crackle and flip the other side of the handvo and allow it to cook for 5-6 mins on slow heat.
Now remove from the pan and garnish with some fresh coriander leaves and serve this crispy corn handvo with mint chutney and some tomato ketchup.
Equipments required to prepare this dish.
Heavy duty grinder to grind the rice n pulses to make the batter.
Small jar grinder for making ginger garlic paste
Heavy bottomed preferably nonstick pan to cook handvo on stovetop.
You can also use cake tin for preparing handvo as a baking dish at 180’C as a more healthier version.
I personally prefer to cook on stovetop.