Mixed dal handvo is a traditional Gujarati savoury cake (Gujarati farsan), which is a nutritious meal in its own right when served with chutney and buttermilk. mixed dal handvo is a mixed dal and rice cake which is very famous meal dish originated from Gujarat.
For Mixed Dal Handvo
1/4 cup toovar (arhar) dal
1 tbsp urad dal
1 tbsp green moong dal (split green gram)
1 tbsp chana dal (split bengal gram)
1/2 cup rice (chawal)
1 tbsp whole wheat (gehun)
1/4 cup sour curds (khatta dahi)
3/4 cup grated bottle gourd (doodhi / lauki)
3 tsp oil
2 tsp lemon juice
a pinch of baking soda
1 1/2 tsp sugar
1/4 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1 tsp ginger-green chilli paste
salt to taste
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp sesame seeds (til)
1/2 tsp carom seeds (ajwain)
2 pinches asafoetida (hing)
For Serving With Mixed Dal Handvo green chutney
To make mixed dal handvo,
clean, wash and soak the dals, rice and whole wheat together in enough water for atleast 4 to 5 hours. Drain and keep aside.
Blend the dals, rice and whole wheat in a mixer to a smooth mixture using ½ cup water.
Transfer the mixture into a bowl, add the sour curds and mix well. Cover with a lid and keep aside to ferment overnight.
Add the bottle gourd, 1 tsp oil, lemon juice, soda bi-carb, sugar, chilli powder, turmeric powder, ginger-green chilli paste and salt and mix well. Keep aside.
Heat the remaining 1 tsp of oil in a non-stick kadhai and add the mustard seeds, sesame seeds, carom seeds and asafoetida and sauté on a medium flame for a few seconds.
Pour half the batter evenly to make a thick layer.
Cover with a lid and cook on a slow flame 5 to 7 minutes or till the base turns golden brown in colour and crisp.
Lift the handvo gently using a large flat spoon and turn it over to the other side.
Cover and cook on a slow flame for another 5 to 7 minutes or till it turns golden brown in colour.
Cool slightly and cut into square pieces.
Repeat the steps 5 to 10 to make one more handvo.
Serve the mixed dal handvo immediately with green chutney.