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Moong Dal Handvo

Ingredients

  • 1 cup moong dal soaked in hot water for 2 hours and drained
  • 1/4 cup french beans chopped and boiled
  • 1/4 carrot chopped and boiled
  • 1/4 cup green peas chopped and boiled
  • 1/4 cup corn boiled
  • 2 tbsp semolina
  • 2 tbsp besan
  • 2 tbsp coriander chopped
  • 1 tsp green chilli paste
  • 2 tsp ginger garlic paste
  • 1 tsp salt
  • 1 1/2 tsp fruit salt
  • 2 tbsp oil
  • 2 tsp mustard seeds
  • 1/2 tsp carom seeds
  • 1 sprig curry leaves
  • 2 whole Kashmiri red chillies broken into pieces
  • 2 tsp sesame seeds
  • 1/2 tsp asafoetida

Instructions

  1. Blend the moong dal to a coarse paste using ½ cup of water.
  2. Transfer the mixture into a deep bowl, add semolina, besan, coriander, chilli paste, ginger garlic paste, salt and ¼ cup of water and mix well.
  3. Just before making the handvo, add the fruit salt and 2 tsp of water evenly over it and mix gently.
  4. Heat 1 tbsp of oil in a 5” non-stick pan and add 1 tsp mustard seeds, ¼ tsp carom seeds, 1 Kashmiri red chilli, 1/2 sprig curry leaves, 1 tsp sesame seeds, ¼ tsp asafoetida and sauté on a medium flame for a few seconds.
  5. Pour ½ the batter over it and spread it evenly.
  6. Cover it with a lid and cook on a medium flame for 10 minutes or till the base turns golden brown in colour and crisp.
  7. Lift the handvo gently using 2 large flat spoons and turn it over to the other side.
  8. Cover and cook on a medium flame for another 7 to 8 minutes or till it turns golden brown in colour.
  9. Cool slightly and cut into equal pieces.
  10. Repeat the steps for the remaining half of the mixture to make 1 more handvo.
  11. Serve immediately with green chutney.