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.



1/2 cup moong dal washed and split
1/2 cup rice
1/2 cup green beans cut into about 1/2 inch pieces
1 potato medium size washed peeled and small cubed this will make about 1/2 cup of cubed potatoes
1 teaspoon salt
1/4 teaspoon turmeric (haldi)
1 tablespoon clarified butter (ghe)
3 cups water for cooking
2 tablespoons clarified butter (ghe)
1/2 teaspoon cumin seeds (jeera)
1/2 teaspoon mustard seeds (rai)
1/8 teaspoon asafetida (hing)
1-1/2 cups tomatoes finely chopped
1 green chili finely chopped adjust to taste
1/4 teaspoon red chili powder (lal mirch)
1/2 teaspoon salt
2 teaspoon ginger finely shredded
2 tablespoon cilantro finely chopped
¼ teaspoon garam masala


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How to make masala khichdi

. Wash rice and moong dal changing water 3 to 4 times, drain the water.
. Use the pressure cooker to save time. In preassure cooker add rice, beans, potatoes, salt, turmeric, clarified butter, and 3 cups of water.
. Close the pressure cooker and seal the exhaust, or put the weight. Cook over high heat.
. After the pressure cooker start steaming lower the heat to medium and cook for about 4 minutes.
. Turn off the heat and wait until steam has stopped before opening the cooker.
. Mix the khichdi well, dal and rice should be very soft, little mushy.
. Heat the clarified butter in other saucepan over medium heat, Test the oil by adding one cumin seed to the oil; if it cracks right away oil is ready.
. Add the cumin seeds, black mustard seeds, and asafetida as seeds crack add tomatoes, green chili, ginger, salt and red pepper stir.
. Let tomatoes cook over medium heat until they are tender and mushy. This should take about 6 to 7 minutes. Lower the heat to low. Add cilantro and garam masala, stir for a minutes.
. Add cooked rice, mix gently, and add hot water slowly as needed. Consistency of the khichdi should be like runny dough.
. Serve khichdi hot, and serve the khichdi with pickle, yogurt and papdam.




½ cup moong dal (yellow dal), split and husked
½ cup rice, you can add any rice, regular short or medium grained rice or even basmati
1 small to medium sized onion/pyaaz, finely chopped
1 medium sized tomato/tamatar, chopped
½ inch ginger/adrak, finely chopped or grated
1 small green mirch/hari mirch, chopped
¾ tsp cumin seeds/jeera
¼ tsp turmeric powder/haldi
pinch of asafoetida/hing
3.5 cups water – for a more thin consistency, add 4 to 4.5 cups water
1.5 tbsp oil or ghee
salt as required

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How to make khichdi

. Rinse and wash moong lentils and rice together. soak both of them for 30 minutes in water,
. Heat 2 tbsp ghee or oil in pressure cooker. add cumin. when cumin splutters then add onions.
. Saute onions till translucent. no need to make onions light brown or golden brown.
. Once the onions becomes translucent, then add tomatoes, green chilli and ginger.
. Stir and add turmeric powder and asafoetida. saute till the tomatoes softens.
. Drain the rice and moong lentils and add them to the pressure cooker.
. Stir for a minute. pour with water and season with salt.
. Close the lid tightly and pressure cook the khichdi on a high flame for 6-7 whistles.
. If the khichdi becomes too thick, then add some water and stir well.
. Keep on sim or low flame to simmer the khichdi till you get the right consistency.
. The consistency can be adjusted as per your choice by adding less or more water. some people prefer thick and some thin consistency.
. Once the khichdi is cooked then top it with ghee while serving. optional step.
. Serve moong dal khichdi with curd/yogurt and accompanying salad.

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