Tuesday, September 6, 2016

Protein Packed Mixed Dal Handvo

Yum

How to make Gujarati Mixed Dal Handvo Recipe at www.oneteaspoonoflife.com

I had been waiting for this long weekend for ages and it has gone in a poof.. Somehow, all my long weekends seem busier than my regular 2 day weekends. Any of you out there with me on this one?

So, what did you do this Ganesh Chaturthi? I hope you all had a wonderful Chaturthi.

I spent my days cleaning the house before the festival and then just cooking, cooking and more cooking. Whew! Does life get busy around festivals!

How to make Gujarati Mixed Dal Handvo Recipe at www.oneteaspoonoflife.com

I made these super delicious Steamed Modaks. I love them sooo much more than the fried ones. I think I ate more than all others combined. 

To add to this Raj has a potluck in office and he wanted to take these Almond Chocolate Brownies. Thanks to my small oven, we had to keep baking it batches and it kept us in the house watching the oven for a long time.

But the festivities are done, the sweets have taken a toll on my weight for sure. It's now time to get back to something nutritious and healthy. These Protein Packed Mixed Dal Handvo or Handva as it is sometimes called, was just the thing I had in mind for Tuesday breakfast. 

How to make Gujarati Mixed Dal Handvo Recipe at www.oneteaspoonoflife.com

To tell you the truth, I wasn't convinced about Handvo when I watched it on TV. I wondered if it could taste so good as the show presenter was saying. Then, I tried it at home, following this recipe from Tarla Dalal and I must say, those guys on TV weren't lying, it is absolutely delicious. And healthy too... Now I can have my cake and eat it too!!

Handvo is a pan fried savory Gujarati cake made using a fermented batter of mixed dals or lentils and rice. Along with the dals, you can add grated vegetables like carrot or bottle gourd. I've always made it with bottle gourd or lauki and I really like the fact that it keeps the Handvo nice and moist. I've also added a few spices like coriander and cumin, and I highly recommend you to add them as well. 

To make Mixed Dal Handvo, we need to firstly soak the dals and rice for 6-8 hours. Then grind it into a thick cake like batter. Add some sour curd or yogurt and allow it to ferment for 3-4 hours or overnight. Then add the grated bottle gourd, spices, baking soda and pan fry it. You can fry it in a kadhai or in a pan as I did. You can also bake it in the oven. 

How to make Gujarati Mixed Dal Handvo Recipe at www.oneteaspoonoflife.com

The Handvo has a simple tempering of mustard seeds, carom seeds, asafoetida and sesame seeds that gives the Handvo its crispy and flavorful crust. 

If you liked this, you may also like:

  • Kothimbir Vadi - Pan fried coriander and chickpea flour (besan) savory cake.
  • Adai - Dosa or crepe made from mixed dals (lentils)
  • Instant Cucumber Dhokla - Steamed Gujarati snack made using chickpea flour or besan and cucumber.




Protein Packed Mixed Dal Handvo

How to make Gujarati Mixed Dal Handvo Recipe at www.oneteaspoonoflife.com
Mixed Dal Handvo is a Gujarati savory cake made with rice, various dals and bottle gourd.

Recipe Type:  Snacks / Breakfast
Cuisine:            Gujarati
Prep Time:     10hours
Cook time:     45 minutes
Yield:                Serves 4

Ingredients:


1/2 cup Rice
1/4 cup Toor Dal (Pigeon Pea Lentils)
1 Tbsp Urad Dal (Split black gram)
1 Tbsp Chana Dal (Split Bengal gram)
1 Tbsp Moong Dal (Split green gram)
2 Tbsp Yogurt or Curd
1 cup grated Bottle Gourd or Lauki
1 tsp Lime juice
1 tsp Coriander Powder
1/4 tsp Cumin Powder
1/2 tsp Turmeric Powder
1/2 tsp Red Chilli Powder
1 tsp Ginger-Green Chilli paste
1/4 tsp Jaggery powder or Sugar
1 Tbsp Coriander Leaves (finely chopped)
A pinch of Baking Soda
4-5 tsp Oil
1/2 tsp Mustard seeds
1/2 tsp Sesame seeds
1 tsp Carom seeds or Ajwain
2 pinches Asafoetida or Hing
Salt to taste
Water as required

Method:


Wash and soak the rice and all the dals 6-8 hours.
Drain the water and grind it with a little water until smooth. The consistency should be similar to idli batter or cake batter.
Add the curd and allow it to ferment in a warm place for 3-4 hours or overnight.
Add the grated bottle gourd, lime juice, coriander powder, cumin powder, red chilli powder, turmeric powder, ginger-green chilli paste, jaggery powder, coriander leaves, 1 tsp Oil and salt and mix well.
Add the baking soda and 1 Tbsp of water and mix well and keep aside for 15-20 minutes.
Now heat 1-2 tsp Oil in a kadhai or a frying pan. Once the oil is hot, add half the mustard seeds.
Once they have spluttered, add half the sesame seeds, carom seeds and a pinch of hing.
Immediately pour in half the handvo batter. Cover and cook on low heat for 10-12 minutes until the base of the handvo turns crisp and golden brown.
Now gently with the help of 2 spatulas or spoons, flip the handvo. Cook until the other side is crisp and golden brown. Spoon in 1 tsp of Oil if required.
Cook the other half of the batter the same way.
Cut into cubes and serve hot with mint coriander chutney.


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