Imagine sinking your teeth into a slice of Handvo, a delightful Indian rice and lentil cake that's bursting with flavor and packed with nutrients! This savory treat is not only a feast for the taste buds but also a perfect way to impress your family and friends at your next gathering. With its golden-brown crust and soft, spiced interior, Handvo is the ultimate comfort food that brings warmth and joy to any meal. Are you ready to elevate your culinary skills and dive into this unique recipe? Let’s get started on making this delicious dish that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Indian
Serves: 6 servings
Ingredients
- 1 cup rice
- 1 cup lentils (split urad or chana)
- 1 cup yogurt
- 1 teaspoon turmeric powder
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2 green chilies, chopped
- 2 tablespoons oil
- Salt to taste
- Fresh coriander leaves for garnish
Instructions
- Rinse the rice and lentils separately under cold water until the water runs clear. Soak them together in water for 4-6 hours or overnight to soften.
- Drain the soaked rice and lentils completely and transfer to a blender. Add yogurt and blend into a smooth, thick batter with a consistency similar to pancake mix. Let the batter ferment at room temperature for 6-8 hours.
- After fermentation, add turmeric powder and salt to the batter. Mix well to incorporate evenly.
- Preheat a non-stick or cast-iron pan with a lid. Grease the pan with oil to prevent sticking.
- Heat 2 tablespoons of oil in a small pan. Add mustard seeds and let them splutter. Then add cumin seeds and chopped green chilies. Sauté for 30 seconds.
- Pour the tempering into the fermented batter and mix gently to distribute the spices.
- Pour the batter into the preheated pan, spreading it evenly. Cover with a lid and cook on low-medium heat for 25-30 minutes.
- Check the Handvo by inserting a knife or toothpick in the center. If it comes out clean, the cake is cooked.
- Flip the Handvo carefully and cook the other side for 5-7 minutes to achieve a golden-brown crispy exterior.
- Remove from heat, let it cool for 5 minutes, then slice into wedges.
- Garnish with fresh chopped coriander leaves and serve hot with green chutney or yogurt.
Tips
- Soaking is Key: For the best texture, soak your rice and lentils for at least 4-6 hours or overnight. This will help them soften and blend into a smooth batter.
- Fermentation Matters: Allowing the batter to ferment for 6-8 hours not only enhances the flavor but also improves the texture of your Handvo, making it light and fluffy.
- Perfect Tempering: Don’t skip the tempering step! The mustard and cumin seeds provide a burst of flavor that elevates the dish. Make sure to sauté them just until they start to splutter for maximum aroma.
- Cooking Technique: Cook on low-medium heat to ensure the Handvo cooks evenly throughout. Covering the pan helps trap steam, aiding in the cooking process.
- Check for Doneness: Use a knife or toothpick to check if the Handvo is fully cooked. If it comes out clean, you’re good to go!
- Serving Suggestions: Serve your Handvo hot with a side of green chutney or yogurt for a refreshing contrast that complements the spices beautifully.
Nutrition Facts
Calories: 139kcal
Carbohydrates: 16g
Protein: 5g
Fat: g
Saturated Fat: g
Cholesterol: 5mg
