Moong Dal Handvo Recipe
Crispy on the outside and soft within, this Moong Dal Handvo is a savory lentil cake bursting with earthy flavors, fresh vegetables, and aromatic spices — a true comfort dish for any time of day.
Print
Pin
Servings: 3
Calories: 210kcal
Ingredients
- 1 cup green moong dal
- 1 cup grated bottle gourd lauki or dudhi
- ¼ cup grated carrot
- 3 –4 finely chopped green chilies
- 5 –6 garlic cloves
- 1 inch piece of ginger
- 2 tablespoons fine semolina rava
- 1 tablespoon gram flour besan
- ¼ teaspoon turmeric powder
- ½ teaspoon garam masala
- 1 teaspoon chaat masala
- ½ teaspoon sugar optional
- 1 tablespoon oil
- Salt to taste
- A handful of fresh coriander leaves chopped
- 1 teaspoon eno fruit salt or ¼ teaspoon baking soda
For handvo tempering
- 2 tablespoons oil
- ½ teaspoon mustard seeds
- 1 teaspoon sesame seeds
- 5 –6 curry leaves
- 1 –2 dry red chilies
- A pinch of hing asafoetida
Instructions
- Rinse the green moong dal thoroughly, then soak it in slightly warm water for 3 to 4 hours until softened. Drain the water completely and transfer the soaked dal to a blender along with ginger and garlic cloves. Grind it into a thick, smooth paste without adding any water to maintain its consistency.
- Pour the blended mixture into a large mixing bowl. Add the grated bottle gourd, grated carrot, chopped green chilies, coriander leaves, turmeric powder, salt, garam masala, chaat masala, sugar, and oil. Mix everything well to combine. Stir in the semolina and gram flour, ensuring there are no lumps. Cover the bowl and allow the batter to rest for about 15 minutes to let the flavors meld and the texture develop.
- Once rested, sprinkle eno fruit salt into the batter and gently mix it in one direction to keep it airy and light.
- Heat a heavy-bottomed pan or kadai over medium flame and add oil for tempering. Once hot, add mustard seeds, sesame seeds, curry leaves, dry red chilies, and a pinch of hing. Let them splutter and release their aroma. Carefully pour the prepared handvo batter into the center of the kadai, spreading it evenly. Cover with a lid and cook over low to medium heat for 12 to 15 minutes until the base turns golden and crisp.
- Using a spatula, gently flip the handvo to cook the other side. Cover again and cook for another 5 to 7 minutes, or until both sides are evenly browned and crispy. Repeat the process with the remaining batter if needed.
- Once done, transfer the cooked handvo to a plate, let it rest briefly, then cut it into desired pieces. Serve warm with tangy green chutney or yogurt on the side for a wholesome and flavorful snack.
Nutrition
Calories: 210kcal