Ingredients:

• 1 cup – boiled Rice
• 1/4 cup – Channa dal
• 3 tbsp – black gram dal
• 3 tbsp – red gram dal
• 3 tbsp – green gram dal
• 2 tbsp – rava (optional)
• 1 cup – sour curds
• 1/2 cup – julienned bottle gourd/carrots
• 1 – Onion (thin long sliced)
• 1 – small Capsicum
• 4 to 5 – Green chillies (finely cut)
• 1.5 inch – grated Ginger
• 1 tsp – chilli powder
• 1/4 tsp – Turmeric powder
• 1 tbsp – Sugar
• 1/2 tsp – soda bicarb
• Salt to taste
• Ingredients for tempering:
• 50 to 60 ml – oil
• 1 tbsp – sesame seeds
• 1 tsp – Mustard Seeds
• 1 sprig – Curry leaves (optional)
• 1/2 tsp – Asafoetida

Method:

1. Soak all the dals and rice for 4 to 5 hours, drain and grind to a thick paste.
2. Add sour curds, salt and a little water and allow to ferment overnight.
3. Julienne the carrots or bottle gourd (if you are using bottle gourd, drain excess water) and set aside.
4. Grate ginger, cut chillies very fine, slice onion and capsicum in thin slices and set aside.
5. After fermentation, add all the grated, sliced and julienned vegetables and spices like chillies, ginger, capsicum, etc., to the fermented dough.
6. Also add chilli, turmeric powders and sugar.
7. Mix soda bicarb in a tsp of oil and add to the dough. Mix thoroughly.
8. Heat a non-stick pan, add oil and all the tempering spices (except sesame seeds).
9. Saute on medium heat. Once mustard seeds crackle, add sesame seeds.
10. Next pour all the handvo dough into the pan and cook on low heat, covered, until done. Serve with chutney.

Recipe courtesy of Jyoti Vora