GUJARATI TAWA HANDWA

Ingredients

Main Ingredients
1 cup raw rice
1/2 cup toor dal
1/2 cup green mung
1/2 cup bengal gram
1/4 cup white whole urad
2 green chillies
1 tablespoon chopped ginger
1 cup yogurt
1/2 teaspoon turmeric powder
2-1/2 teaspoons enos fruit salt
2 cups grated bottle gourd
oil for cooking
salt to taste
Ingredients for the seasoning of each tawa
handvo
1/2 teaspoon mustard seeds
1/2 teaspoon sesame seeds
1 teaspoon curry leaves, finely chopped
1/4 teaspoon asafoetida powder
1/4 teaspoon red chilli powder
1 tablespoon oil
Alternative vegetables: All the ingredients below
are used raw and will get cooked in the pan
along with the batter. The vegetables will be a
little crunchy making it truly delicious.
1 cup finely diced beans and carrots
1 cup sweet corn
1 cup finely chopped onions and cabbage
1 cup finely diced broccoli

Directions for Gujarati Tawa Handvo Recipe

1. To begin making the Tawa Handvo recipe
we first need to wash and soak the rice and
lentils together in 3 cups of water for 4 to 5
hours.
2. Grind the rice, lentils, green chillies, ginger
and salt along with the soaked water and
yogurt to make a thick batter that is slightly
coarse. The coarseness should feel like fine
semolina.
3. The consistency of the batter should be
such that when you use a ladle to pour it
should fall in dollops. Stir in the salt and
allow the mixture to ferment for 8 hours.
4. Once fermented you will notice the dough
has risen. Gently stir in a tablespoon of oil
to the batter. If your batter for some reason
did not rise; stir 2 teaspoons of enos fruit
salt into the batter and you will notice the
air bubbles start popping out from the
batter. Finally stir in the grated bottle gourd
and turmeric. (This is the time you would
stir in the other vegetables you would use)
5. Heat one tablespoon of oil in a nonstick
skillet (8 inches diameter) on medium high
heat; add the mustard seeds, sesame seeds
and curry leaves; allow them to crackle.
Turn the heat to low and sprinkle the red
chilli powder and asafoedita into the oil.
6. Pour two ladles of batter into the pan and
gently spread the batter evenly onto the
pan. As you spread the batter the seasoning
mixture will spread to the side; allow the
seasoning to rest in places where it has
spread as this gives a special crunchiness
to the sides of the Handvo.
7. Turn the heat low, drizzle a teaspoon of oil
around the batter and cover the pan.
Simmer for 3-4 minutes until the top feels
cooked and steamed.
8. Once you notice the top is cooked and there
is no trace of raw batter, gently flip the
Handvo with the help of a broad flat spatula
to the opposite side and turn the heat to
medium high.
9. Allow it to turn golden brown and crisp. Flip
over once again and allow the other side to
brown and crisp slightly. Continue making
similar cakes with the rest of the batter and
serve hot.
10. Serve Tawa Handvo lentil skillet pancakes
along with Gor Keri pickle or with Gor
(jaggery) and homemade butter for
breakfast or a weeknight dinne