Handwa

Ingredients

• 3 Small Cups Rice – Not Basmati (India Gate)
• 1 Small Cup Chana Dal
• 1/2 Small Cup Toor Dal
• 1/2 Small Cup Moong Dal
• 1/2 Small Cup Urad Dal
• 1 Tsp Fenugreek Seeds
• 100 g Grated Lauki – Bottle Gourd
• 1 Grated Carrots
• 3 Tbsp Cabbage
• 4 Spring Onions
• 1 Tbsp Green Chilli and Ginger Paste
• 2 Tbsp Roasted and Crushed Peanuts
• 10 – 12 Curry Leaves
• A Pinch Asafoetida – Hing (MTR)
• 1 Tbsp Coriander Leaves
• 2 Tbsp Sesame Seeds
• 1 Tsp Fennel Seeds
• 1/4 Tsp Red Chili Powder
• 1/2 Tsp Turmeric Powder
• 1 Tsp Powdered Sugar
• 3 Tbsp Cooking Oil (Safola)
• A Pinch Baking Soda
• Salt: As Per Taste (Tata Lite)
• Few Drops Of Lemon Juice

Preparation

Prep: 20 minutes
Cooking: 20 minutes

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1. In a vessel, take 3 cups of Rice (not basmati), 1 cup Chana dal, ½ cup Moong dal, ½ cup Toor dal, ½ cup Urad Dal and 1 tsp Fenugreek seeds.
2. Wash them well together and keep it aside to soak for 4 hours.
3. After that, grind the soaked lentils in a mixer jar with 2 tbsp curd, to bring the consistency slightly thicker than Idli batter. (Use up to 2 tsp water if necessary).
4. Transfer the paste in a vessel and keep it aside for 6-7 hours or overnight for fermentation.
5. To this batter, add grated Lauki (Bottle Gourd) and carrots, chopped cabbage, spring onions, ginger and green chilli paste, roasted and crushed peanuts, curry leaves, chopped coriander, 1 tsp sesame seeds and fennel seeds, asafoetida, red chilli powder, turmeric powder, powdered sugar, salt, ½ tbsp cooking oil, baking soda and few drops of lemon juices.
6. Mix all the ingredients thoroughly well.
7. In a pan or Kadhai, add 2 tbsp of cooking oil, ½ tsp each of mustard seeds and sesame seeds, few curry leaves.
8. To this tadka, add the vegetable batter and spread it evenly. Cover it with a lid and cook on medium flame for 7-8 minutes on each side.
9. Serve it hot in pizza slices with a chutney of your choice.

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