1/4 cup toovar dal
1 tbsp urad dal
1 tbsp green moong dal
1 tbsp chana dal
1/2 cup rice
1/4 cup sour curd
3 tsp oil
a pinch of soda
1/2 tsp sugar – optional
1/4 tsp chilli powder
1/4 tsp turmeric powder
1 tsp green chilli paste
salt to taste
1/2 tsp mustard seeds
1/2 tsp sesame seeds

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How to make handvo

. Clean, wash and soak the dals, rice together in enough water for atleast 4 to 5 hours. Drain and keep aside.
. Blend the dals, rice in a mixer to a smooth mixture.
. Transfer the mixture to a bowl, add the curds and mix well. Cover and keep aside to ferment overnight.
. Add the 1 tsp oil, soda,sugar, chilli powder, turmeric powder, green chilli paste and salt and mix well. Keep aside.
. Heat the remaining 2 tsp of oil in a non-stick kadhai and add the mustard seeds.
. When the seeds crackle, add the sesame seeds sauté on a medium flame for a few seconds.
. Pour half the batter evenly to make a thick layer.
. Cover and cook on a slow flame 10 minutes or till the base turns golden brown in colour and crisp.
. Lift the handvo gently using large flat spoon and turn it over to the other side.
. Cover and cook on a slow flame for another 8 minutes or till it turns golden brown in colour.
. Cool slightly and cut into pieces.
. Serve immediately.



250 gm bhindi (cut into long strip)
Oil for frying
½ tsp Turmeric powder
1 tsp Cumin coriander powder
2 tsp Red chilli powder
Pinch of Asafoetida
Salt to taste
2 tsp Sugar powder (optional)
½ tsp Chat masala
½ tsp Amchur powder
1 tsp Garam masala
1 tbsp Besan

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Kurkuri Bhindi

. Cut bhindi into a long strip and keep aside.
. Sprinkle all spices on it and mix with spoon.
. Now Sprinkle besan and mix well.
. Keep aside for 40-45 minutes.
. Heat oil in a pan and fry it.
. Fry till it appears crispy.
. Serve with kadhi and chapatti.

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