Authentic Gujarati Mixed Veg HandvoVeg

1

Combine the rice, split chickpeas (chana dal), split pigeon peas (tur dal), split white lentils (urad dal), and fenugreek seeds.

2

Wash the mixture thoroughly under running water.

3

Soak the mixture for six hours until the grains and lentils are plump.

4

Grind the mixture into a smooth batter and allow it to ferment in a warm place for another six hours.

1

Once fermented, mix in the curd (dahi).

2

Add the coriander and cumin seed powder, garam masala, sugar, carom seeds (ajwain), asafoetida (hing), red chilli powder, turmeric powder, and salt.

3

Stir in a little refined or peanut oil.

4

Add the chopped cabbage, carrots, and capsicum to the batter and mix well.

5

Fold in the fruit salt just before you are ready to cook to ensure the batter remains light and airy.

1

Heat oil in a pan or kadhai.

2

Add mustard seeds and cumin seeds to the hot oil. Once they start spluttering, pour the batter into the pan.

3

Spread the batter evenly to create a thick, cake-like layer.

4

Cover the pan and cook on low flame for about 10 minutes, allowing it to steam and bake.

1

Once the bottom has crisped and released from the pan, brush the top with a teaspoon of oil and sprinkle with a little extra red chilli powder.

2

Place a large plate over the pan, carefully invert it, and then slide the Handvo back into the pan to cook the other side.

3

Cover and cook on low flame for another 10 to 18 minutes, depending on the intensity of the flame, until both sides are golden brown and crisp.

4

Once fully cooked, transfer to a serving platter and enjoy.