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Cook Time 30 minutes
Ingredients Method

Ingredients
  

  • 2 cups rice - small grained glutinous, aromatic rice preferred
  • 1 cup peas boiled
  • 1 cup bottle-gourd grated
  • 1 potato - medium finely chopped
  • 3/4 cup sour yogurt
  • 1/2 cup broken cashews
  • 2 tablespoons raisins
  • 1 tablespoon jaggery/sugar
  • 4 tablespoons ginger+chilli paste
  • 1 inch fresh turmeric rhizome minced or 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chilli powder
  • 1 teaspoon mustard seeds
  • 1/4 cup sesame seeds
  • 1/2 teaspoon asafoetida
  • 4-5 dried red chillies round ones preferred
  • 2 cloves
  • 1 inch cinnamon stick
  • 1/4 cup oil preferably groundnut oil
  • 1/4 cup coriander chopped
  • salt to taste
  • 1/4 teaspoon baking soda

Method
 

  1. Wash and soak the rice for 5-6 hours
  2. After the rice has soaked, drain and grind it to a coarse batter.
  3. Transfer the batter to a stainless steel or ceramic bowl.
  4. Add the yogurt to the batter. Mix well.
  5. The consistency of the batter should be thicker than ildi batter.
  6. Allow the batter to ferment over-night or 6-8 hours.
  7. Once the batter has fermented, add the boiled peas, grated bottle-gourd, chopped potatoes, ginger + chilies, minced turmeric, red chilli powder, jaggery and salt. If required, add some water to bring the batter to idli batter/cake consistency.
  8. Heat 3 tablespoons oil in a small kadai over medium flame. Add half the mustard seeds, half the sesame seeds, asafoetida, cloves, cinnamon, red chillies, cashews, raisins and add the tempered mix to the rice-veggie batter.
  9. In a well seasoned skillet, add 1 tablespoon oil, add the remaining mustard and sesame seeds. Pour the batter over the oil, level and cover it. Cook the handvo on a gentle flame. Once the top of the Handvo has firmed up, and you notice a golden brown crust at the bottom flip the handvo with the help of a plate and slide the uncooked side on to the skillet. Pour some oil on the sides and cook the other side to golden brown. Remember to keep the flame low at all the times.
  10. By now a skewer inserted in the centre of the Handvo will come out clean. Turn off the flame when that happens.
  11. 10 minutes after you have turned off the flame, transfer the Handvo on a wire rack and let the crumb set.
  12. Cut it into wedges and serve with pickle or your choice. Green chutney also works well. And don't forget the a cup of masala chai.