Zainab Khanam
– 1 cup rice – 1/2 cup chana dal – 1/4 cup toor dal , urad dal – 1 cup grated vegetables (bottle gourd, carrots, or zucchini) – 1/2 cup yogurt – 1 tsp ginger-green chili paste – 1/2 tsp turmeric – 1 tsp sesame seeds , mustard seeds – A pinch of asafoetida (hing) – Salt, oil, and baking soda or Eno, curry leaves
Soak rice and lentils for 6-8 hours. Grind them into a coarse batter and ferment overnight with yogurt.
Mix grated vegetables, ginger-green chili paste, turmeric, and salt into the fermented batter. Add baking soda just before cooking.
Heat oil in a pan. Add mustard seeds, sesame seeds, and asafoetida and curry leaves.
Pour this tempering into the batter and mix well.
Pour the batter into a greased pan or cooker. Cook on low flame or bake at 180°C until golden brown and crispy.
Slice the handvo into pieces and serve hot with green chutney or ketchup. Perfect for breakfast, snacks, or a light dinner!