Gujarati Tawa Handvo Recipe - Healthy Pan Fried Lentil Cake
A high protein Gujarati Recipes recipe with rice - (raw rice), arhar dal (split toor dal), green moong dal (whole). Ready in 50 min, serves 4.
Curated byKavya Sharma🇮🇳
- 1
To begin making the Tawa Handvo recipe we first need to wash and soak the rice and lentils together in 3 cups of water for 4 to 5 hours
rice - (raw rice)(1 cup) - 2
Grind the rice, lentils, green chillies, ginger and salt along with the soaked water and yogurt to make a thick batter that is slightly coarse
rice - (raw rice)(1 cup)green moong dal (whole)(1/2 cup)green chilli(2)ginger - chopped(1 tablespoon)-1/ teaspoons enos fruit salt(2)salt - to tastered chilli powder(1/4 teaspoon)green beans (french beans) - finely chopped(1/2 cup) - 3
The coarseness should feel like fine semolina
- 4
The consistency of the batter should be such that when you use a ladle to pour it should fall in dollops
- 5
Stir in the salt and allow the mixture to ferment for 8 hours
-1/ teaspoons enos fruit salt(2)salt - to taste - 6
Once fermented you will notice the dough has risen
- 7
Gently stir in a tablespoon of oil to the batter
- 8
If your batter for some reason did not rise; stir 2 teaspoons of enos fruit salt into the batter and you will notice the air bubbles start popping out from the batter
-1/ teaspoons enos fruit salt(2)salt - to taste - 9
Finally stir in the grated bottle gourd and turmeric
turmeric powder (haldi)(1/2 teaspoon)bottle gourd (lauki) - grated(2 cups) - 10
(This is the time you would stir in the other vegetables you would use)Heat one tablespoon of oil in a nonstick skillet (8 inches diameter) on medium high heat; add the mustard seeds, sesame seeds and curry leaves; allow them to crackle
mustard seeds(1/2 teaspoon)sesame seeds (til seeds)(1/2 teaspoon)curry leaves - finely chopped(1 teaspoon) - 11
Turn the heat to low and sprinkle the red chilli powder and asafoedita into the oil
green chilli(2)turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1/4 teaspoon) - 12
Pour two ladles of batter into the pan and gently spread the batter evenly onto the pan
- 13
As you spread the batter the seasoning mixture will spread to the side; allow the seasoning to rest in places where it has spread as this gives a special crunchiness to the sides of the Handvo
- 14
Turn the heat low, drizzle a teaspoon of oil around the batter and cover the pan
- 15
Simmer for 3-4 minutes until the top feels cooked and steamed
- 16
Once you notice the top is cooked and there is no trace of raw batter, gently flip the Handvo with the help of a broad flat spatula to the opposite side and turn the heat to medium high
- 17
Allow it to turn golden brown and crisp
- 18
Flip over once again and allow the other side to brown and crisp slightly
- 19
Continue making similar cakes with the rest of the batter and serve hot
- 20
Serve Tawa Handvo lentil skillet pancakes along with Gor Keri pickle or with Gor (jaggery) and homemade butter for breakfast or a weeknight dinner
Nutrition Facts
Per serving
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Gujarati Tawa Handvo Recipe - Healthy Pan Fried Lentil Cake
A high protein Gujarati Recipes recipe with rice - (raw rice), arhar dal (split toor dal), green moong dal (whole). Ready in 50 min, serves 4.
Curated byKavya Sharma🇮🇳
Directions
20 steps- 1
To begin making the Tawa Handvo recipe we first need to wash and soak the rice and lentils together in 3 cups of water for 4 to 5 hours
rice - (raw rice)(1 cup) - 2
Grind the rice, lentils, green chillies, ginger and salt along with the soaked water and yogurt to make a thick batter that is slightly coarse
rice - (raw rice)(1 cup)green moong dal (whole)(1/2 cup)green chilli(2)ginger - chopped(1 tablespoon)-1/ teaspoons enos fruit salt(2)salt - to tastered chilli powder(1/4 teaspoon)green beans (french beans) - finely chopped(1/2 cup) - 3
The coarseness should feel like fine semolina
- 4
The consistency of the batter should be such that when you use a ladle to pour it should fall in dollops
- 5
Stir in the salt and allow the mixture to ferment for 8 hours
-1/ teaspoons enos fruit salt(2)salt - to taste - 6
Once fermented you will notice the dough has risen
- 7
Gently stir in a tablespoon of oil to the batter
- 8
If your batter for some reason did not rise; stir 2 teaspoons of enos fruit salt into the batter and you will notice the air bubbles start popping out from the batter
-1/ teaspoons enos fruit salt(2)salt - to taste - 9
Finally stir in the grated bottle gourd and turmeric
turmeric powder (haldi)(1/2 teaspoon)bottle gourd (lauki) - grated(2 cups) - 10
(This is the time you would stir in the other vegetables you would use)Heat one tablespoon of oil in a nonstick skillet (8 inches diameter) on medium high heat; add the mustard seeds, sesame seeds and curry leaves; allow them to crackle
mustard seeds(1/2 teaspoon)sesame seeds (til seeds)(1/2 teaspoon)curry leaves - finely chopped(1 teaspoon) - 11
Turn the heat to low and sprinkle the red chilli powder and asafoedita into the oil
green chilli(2)turmeric powder (haldi)(1/2 teaspoon)red chilli powder(1/4 teaspoon) - 12
Pour two ladles of batter into the pan and gently spread the batter evenly onto the pan
- 13
As you spread the batter the seasoning mixture will spread to the side; allow the seasoning to rest in places where it has spread as this gives a special crunchiness to the sides of the Handvo
- 14
Turn the heat low, drizzle a teaspoon of oil around the batter and cover the pan
- 15
Simmer for 3-4 minutes until the top feels cooked and steamed
- 16
Once you notice the top is cooked and there is no trace of raw batter, gently flip the Handvo with the help of a broad flat spatula to the opposite side and turn the heat to medium high
- 17
Allow it to turn golden brown and crisp
- 18
Flip over once again and allow the other side to brown and crisp slightly
- 19
Continue making similar cakes with the rest of the batter and serve hot
- 20
Serve Tawa Handvo lentil skillet pancakes along with Gor Keri pickle or with Gor (jaggery) and homemade butter for breakfast or a weeknight dinner
About this recipe
A high protein Gujarati Recipes recipe with rice - (raw rice), arhar dal (split toor dal), green moong dal (whole). Ready in 50 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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