Pan Fried Handvo - Gujarati Snack

           Handvo is a traditional Gujarati snack that can be had as an appetizer, tea-time snack or for breakfast. It can be cooked through various methods - by baking, steaming or pan frying. So this is the latter method. 

          It is generally cooked with a rice-lentil combo with various grated veggies added to it. So if you are craving for some healthy and nutritious snack, go ahead and dish out this simple delicacy by following a step by step pictorial recipe to prepare it. 

• 3/4 cup rice
• 1/3 cup chana dal
• 2 tbsp. tuvar dal
• 2 tbsp. masoor dal
• 2 tbsp. urad dal
• 1/2 tsp. fenugreek seeds
• 1/2 cup grated beetroot
• 1/2 cup grated cucumber
• 1/2 cup grated green papaya
• handful of coriander leaves, chopped
• 2 green chilies, chopped
• 1 tsp. ginger, grated
• 2-3 tbsp. fresh grated coconut 
• salt to taste
• 1/2 tsp. turmeric powder
• 1/2 tsp. red chili powder
• 1 tsp. cumin powder
• 1 tsp. coriander powder
• juice of 1/2 lime

Tempering - 

• 2 tbsp. oil
• 1 tsp. mustard seeds 
• 1/2 tsp. cumin seeds
• 1 tsp. sesame seeds
• 1 sprig curry leaves
• 1/4 tsp. asafoetida
• 1 dry red chili 
• 1 tbsp. fresh grated coconut to garnish 
• 1 tbsp. chopped coriander leaves to garnish 

          Soak the rice, fenugreek seeds and the lentils overnight. Grind to a slightly coarse paste. Add rest of the ingredients and mix well. 

          Heat oil in a pan and temper with the dry red chilies, mustard seeds and cumin seeds. Saute for a few seconds. 

           Add the curry leaves, asafoetida and sesame seeds. Sauté for a few seconds more. Pour 2-3 ladleful of the batter and cook, covered on a low flame for 3-4 minutes or till it is nicely browned.

           Flip it over and cook the other side too till done. Transfer to a serving plate. Garnish with grated coconut and coriander leaves. 

          Cut as desired and serve with mint chutney for a tea-time snack, appetizer, brunch or breakfast. They can also be relished as an after-school snack or as a lunch box meal.

                             Soak rice, fenugreek seeds & the lentils overnight. Grind to a
                             slightly coarse paste. 

                                         Add rest of the ingredients and mix well. 

                                 Heat oil & temper with the dry red chilies, mustard seeds
                                 & cumin seeds. Sauté few seconds. Add curry leaves, asafoetida
                                 & sesame seeds. Sauté for few seconds more. 

                                      Pour 2-3 ladleful of batter & cook, covered on a low
                                      flame for 3-4  minutes or till it is nicely browned.

                                           Flip it over & cook the other side too till done. 

                    Cut into desired shapes & serve with mint chutney for a tea-time snack, 
                     appetizer, brunch, breakfast or as and when desired.