Photo: Sutapa Pal · CC BY-SA 4.0 · Wikimedia Commons

Westbengal · Breakfast

Vegetable Handvo

Traditional 45. Vegetable Handvo recipe

🧺 Ingredients

• 1/2 cup rice, soaked 2 hours
• 1/2 cup urad dal, soaked 2 hours
• 1/4 cup chana dal, soaked 2 hours
• 200g mixed vegetables (carrots, peas, potatoes), finely diced
• 3 tbsp yogurt
• 2 tbsp ghee
• 1 tsp ginger-garlic paste
• 1/2 tsp turmeric powder
• 1/4 tsp red chilli powder
• 1/4 tsp asafoetida
• 1 tbsp fresh coriander, chopped
• Salt to taste

👩‍🍳 How to make Vegetable Handvo

1. Soak grains and lentils (2 hours, room temp): Soak rice, urad dal, chana dal separately in water.
2. Grind mixture (5 mins, high speed): Drain all three, grind together with yogurt to thick batter. Batter should be smooth, without visible grit.
3. Mix vegetables and seasonings (2 mins, room temp): Add diced vegetables, turmeric, chilli powder, asafoetida, salt, coriander. Fold gently into batter.
4. Grease pan (1 min, room temp): Heat 2 tbsp ghee, grease a 7-inch cast iron skillet or frying pan generously with ghee.
5. Pour batter (1 min, low): Pour batter into greased pan, spread evenly.
6. Bake (20-25 mins, medium): Cover with lid (if using stovetop pan). Cook over medium heat 10-12 mins until bottom turns golden. Flip carefully, cook second side 10-12 mins until golden. Interior should be cooked through when tested with knife—no wet batter visible. Alternatively, bake in 375°F oven for 25-30 mins until golden and cooked through.
7. Cool and cut (5 mins, room temp): Cool 2-3 mins before cutting. Cut into 8 pieces, serve hot.

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