Sprouts and Vegetable Handvo

Prep.15 min., Cooking time 30 min., Qty. 4 Plates

Ingredients:

For Batter:

Rice                                                     1/3 cup

Skinned and Split Bengal Gram          1/3 cup

Split Black Gram dehusked                 1 tbsp

Fenugreek                                           ¼ ts

Semolina                                             ¼ cup

Oil                                                        1 ts

Jaggery                                               1 ts

Curd                                                    1 cup

For Tempering:

Oil                                                        2 tbsp

Mustard Seeds                                    ½ ts

Cumin Seeds                                       ½ ts

Curry Leaves                                       5 Leaves

Asafoetida Powder                              Pinch

Sesame Seeds                                    1 tbsp

Ginger-Garlic-Chilli Paste                   1 tbsp

Onion chopped                                    1

For Mixture:

Bottle Gourd grated                             100 gm

Corn granules                                     2 tbsp

Green Gram Sprout                             2 tbsp

Horse Gram Sprout                             2 tbsp

Turmeric Powder                                 Pinch

Soda-bi-Carb                                       Pinch

Salt to taste

For Garnishing and Serving:

Sesame Seeds for garnishing

Chutney for Serving

Method:

For Batter:

Take Rice, Skinned and Split Bengal Gram, Split Black Gram and Fenugreek in a grinding jar altogether and grind to fine flour. Take the flour in a bowl. Mix Semolina and Oil. Melt Jaggery in little water and add this water to flour mixture. Add curd and mix well. Leave for 5 to 6 hours for fermentation.

For Tempering:

Heat oil in a pan. Add Mustard Seeds, Cumin Seeds, Asafoetida Powder, Sesame Seeds and Curry Leaves. When spluttered, add Ginger-Garlic-Chilli Paste and chopped Onion. When fried, add this tempering in Handva Batter.

For Mixture:

Add grated Bottle Gourd, Corn granules, Green Gram Sprout, Horse Gram Sprout, Turmeric Powder, Soda-bi-Carb and Salt. Mix well.

Grease a mould with oil. Fill the mould with Batter. Sprinkle Sesame Seeds.

Bake for 30 minutes at 180°.

Serve Hot with Home Made Green and Red Chutney.

Taste the Finger of Loving Gujarati Mom.