Haandvo

The batter:

½ cup chanaa daal (chick‑pea daal)

½ cup mag ni daal

½ cup tuvare daal

½ cup adad daal

2 cups chokhaa (rice)

½ teaspoon methi (fenugreek) seeds

1 ½ cup dahi (plain yogurt)

1 teaspoon aadu (ginger), grated

4‑5 lilu marchu (green chili), minced

4‑5 cloves lasan (garlic), minced

3 teaspoon mithu (salt)

1/8 teaspoon hing (asafetida)

¼ teaspoon hardar (turmeric)

½ teaspoon dhanaa jiru (powdered coriander & cumin seeds)

1 ½ teaspoon saaker (sugar)

1 teaspoon sambhar powder (optional)

1 teaspoon baking soda

The vaghaar:

8 tablespoon tel (oil)

1 teaspoon rai (mustard seeds)

1/4 teaspoon hing (asafetida)

1 suku marchu (whole, dried pepper)

4‑5 leaves mitho limdo (curry leaves)

½ teaspoon jiru (cumin seeds)

1 medium kaandaa (onions), cut into strips

2 tablespoon sesame seeds

1 Pick, wash and soak the mixed daals in warm water with fenugreek seeds for at least 5 hours.

2 Pick, wash and soak the rice, separate from the daals, in warm water for the same period.

3 Drain excess water, mix the soaked daal & rice, adding yogurt

4 Grind to a loose batter in blender. Mix in the ginger, green chilies, garlic, salt, asafetida, turmeric, coriander-cumin powder, sugar and sambhar powder. Mix well and leave it aside for at least a couple of hours.

5 Add the baking soda, mix well and pour into a greased baking pan, filling it no more than ¾” high.

6 Heat oil in a small skillet with mustard seeds, asafetida, dried pepper & curry leaves. When the seeds start popping, add the cumin seeds, onions & sesame seeds. Keep stirring and cook till the onions are browned.

7 Spoon the fried onions on the top of the batter. Bake in an oven pre‑heated to 400° F until a golden brown crust is formed on the top (about 30‑40 minutes).

8 Let it cool. Cut into 2” squares and serve with fresh yogurt & lili chutni.

Source: Kokila