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HANDVA

GUJURAT'S DELICACY :- NUTRITIOUS RECEPIE FOR BREAKFAST
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Serves

4 Servings

Cooking Time

8 HOURS 40 MINUTES

Meal Type

BREAKFAST

INGREDIENTS

  • 1 CUP TOOR DAL
  • 1 TBSP URAD DAAL
  • 1TBSP GREEN MOONG DAAL
  • 1TBSP CHANA DAAL
  • HALF CUP DAHI
  • HALF CUP RICE
  • 1 CUP GRATED BOTTLE GOURD
  • HALF CUP GRATED CARROT
  • 1-2 GREEN CHILLI
  • 1 TSP GINGER PASTE
  • 1TSP RED CHILLI
  • SALT - ACCORDING TO TASTE
  • HALF TSP HALDI
  • 1 TSP RAI /MUSTARD SEEDS
  • OIL
  • CURRY LEAVES

PREPARATION

  1. 1

    SOAK LENTILS AND RICE FOR 4-5 HOURS .
  2. 2

    2)GRIND LENTILS AND RICE TO SMOOTH PASTE .
  3. 3

    3)ADD THE MIXTURE TO A BOWL .
  4. 4

    ADD CURD AND SALT......LEAVE THE BATTER FOR 8-9 HOURS FOR FERMENTATION .
  5. 5

    5)IF YOU DON'T WISH TO FERMENT BATTER , SIMPLY ADD ENO AND AND FOLLOW THE REST PROCESS.
  6. 6

    6)AFTER FERMENTATION ,GENTLY MIX THE BATTER .
  7. 7

    7)ADD BOTTLE GOURD, CARROT, CORN , GREEN CHILLI, RED CHILLI , HALDI ,SALT (LITTLE BIT ) .
  8. 8

    STIR THE BATTER .
  9. 9

    9)TAKE A FLAT PAN , TURN THE STOVE ON WITH LOW TO MEDIUM FLAME...
  10. 10

    10)BRUSH IT WITH OIL , ADD MUSTARD SEEDS , CURRY LEAVES SESAME SEEDS .
  11. 11

    11)WHEN STARTS TO CRACKLE ADD A SPOONFUL OF BATTER .
  12. 12

    12)GENTLY SPREADS , NOT TOO THIN .
  13. 13

    13)COVER IT WITH LID , COOK UNTIL TURNS GOLDEN BROWN COLOR ......FLIP IT OVER AND COOK TILL BOTH SIDES GETS GOLDEN BROWN COLOR .....
  14. 14

    14)SERVE WITH CORIANDER CHUTNEY.
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