Handvoh
Handvoh is a traditional dish, cooked in a wide earthen pot, over a slow coal
fire. Some burning coal is also placed above
the earthen lid of the pot.
| Serves: 5-6 |
|
| Ingredients: |
Rice
|
- |
1cup |
Yellow moong dal (green gram
lentil)
|
- |
1cup |
Buttermilk
|
- |
3 cups |
Soda bicarbonate
|
- |
3/4 tsp |
Bottle Gourd
|
- |
1
medium |
Chopped coriander
|
- |
3tbs |
Finely chopped green chillies
|
- |
3-4nos |
Cumin and Mustard seeds
|
- |
1/2tsp each |
Urad (Black gram) and Channa
dal (Bengal gram)
|
- |
1tsp each |
Salt to taste
|
|
|
| Oil |
- |
4-5tbs |
Method of Preparation:
Dry grind rice and moong dal to
fine semolina texture.
Take butter milk in a large vessel. Add salt, soda
bicarbonate and rice-dal mixture. Mix well and keep
aside for 6-7 hours. Grate bottle gourd and squeeze out excess water.
Heat oil in a pan and season
mustard and cumin seeds. Add urad and channa dal and allow to splutter. Add the
gourd, chopped coriander and green chillies. Saute for a minute. Add half the quantity of
seasoning into the batter and mix thoroughly. Pour into a greased
container. Add the remaining seasoning on top.
Cook in a preheated oven at 28oC for 10 minutes. Reduce
temperature to 20oC or
18oC for 40
minutes. Check if it is done by inserting a skewer which should come out clean.
Slice into pieces and serve hot with chutney.
| 
