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Before you jump to Pan Handvo (Tawa hanvo) recipe, you may want to read this short interesting healthy tips about Some Foods That Help Your Heart.
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We hope you got insight from reading it, now let’s go back to pan handvo (tawa hanvo) recipe. You can cook pan handvo (tawa hanvo) using 39 ingredients and 8 steps. Here is how you do it.
The ingredients needed to cook Pan Handvo (Tawa hanvo):
- Get For Handwa batter
- Prepare 1 cup rice
- Use 1/2 cup chana dal
- Prepare 1/4 cup toor dal
- You need 1/2 cup urad dal
- Take 1 cup yoghurt
- Use 1 cup bottle gourd (dudhi, lauki)grated
- Get 1/2 cup cabbage grated
- Prepare 1/2 cup carrot grated
- Provide 3 tablespoon or as per required Ginger, garlick, chilli paste
- Provide 2 tbsp (optional) Sugar
- Use 1 tsp Red chilli powder
- Prepare 1 tsp Turmeric powder
- Get 2 tbsp Oil
- Prepare 1 eno
- Take Salt as required
- You need For tempering
- Use 2 tbsp Oil
- Get Mustard
- Get Cumin
- Take Seasame (till)
- Get leaves Curry
- Take Asafoetida(Hing)
- Get For coconut chutney
- Prepare 1/2 cup coconut fresh grated
- Get 2 tbsp Roasted chana
- Provide 2 tbsp Roasted peanuts
- Get 1 tsp Cumin
- Provide 2-3 green chillies
- You need Salt as required
- Get 1 cloves garlic
- Prepare Small piece of ginger
- Prepare Tempering for chutney
- Prepare 3/4 tbsp Oil
- Prepare 1/4 tsp Mustard seeds
- Prepare 1/2-3/4 tsp Urad dal
- You need Pinch asafoetida
- Take 1 sprig curry leaves
- Get 1 red chilli broken
Instructions to make Pan Handvo (Tawa hanvo):
- All dal soak for 5-6 hours then blend it with yoghurt. Leave it for another 7-8 hours for ferment.
- Then add all grated Vegetables, ginger chilli garlic paste to the batter. Add all masala, add 1 eno and mix well.
- Heat the oil add mustard, cumin,seasame,curry leaves,pinch of asafoetida and add in batter.
- Now pour the batter in pan, keep thickness of 1 inches you can level the batter with the spoon. Sprinkel some seasame seeds on top all over the batter cover the pan with lid and cook hanvo on low flame.
- When you see the sides golden, then with a spatula gently lift and turn over cook the second size too. If you use more oil on it the entire base will be crisp and golden.
- Now for chutney. Blend coconut, roasted chana, peanuts, garlic, ginger, chilli, cumin, salt blend well adding just 3 to 4 tbsp water and make thick smooth chutney.
- For tempering heat oil in a pan, add mustard,cumin, red chilli, urad dal, fry until the dal turns golden. Then add curry leaves and asafoetida. Pour it to the chutney.
- Serve hot hanvo with chutney.
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