Producer: Priyanka Das Editor: Mohit Bisht

Gujarati Moong Dal Handvo Recipe

Scribbled Underline

1 cup yellow moong dal 2 tbsp semolina 1/2 cup grated carrot 2 tbsp curd 1/2 tsp sugar 2 tsp ginger-green chilli paste 2 tbsp finely chopped coriander Salt to taste 2 tsp fruit salt 4 tsp oil 1 tsp mustard seeds 2 tsp sesame seeds 1/2 tsp asafoetida 

Ingredients

White Scribbled Underline

Clean, wash and soak the yellow moong dal in enough water in a deep bowl for 3 hours. Drain well and blend in a mixer to a smooth paste without using water.

Combine the moong dal paste, semolina, carrots, curds, sugar, ginger-green chilli paste, coriander and salt together in a deep bowl and mix well to make a batter.

Just before cooking, add the fruit salt and add 2 tbsp of water over it. When the bubbles form, mix gently.

Heat the oil in a non-stick kadhai and add the mustard seeds, add the sesame seeds and asafoetida and sauté on a medium flame for a few seconds.

Pour half of the batter over the tempering and spread it evenly to make a thick layer.

Cover with a lid and cook on a slow flame for 7 to 8 minutes or till the base turns crisp and golden brown in colour.

Flip the handva upside down using a flat spoon. Cook on a slow flame for another 5 minutes or till it turns golden brown in colour from the other side. Keep aside.

Remove on a clean, dry surface and cut into 4 equal pieces. Enjoy it with your choice of chutney.

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