Vegetable Handva  

Ingredients:

• Rice: 2 cups
• Channa dhal: 2 cups
• Toor Dhal: 1 cup
• Coarsely ground peas: 250 gms
• Pumpking, cauliflower: 100 gms each.
• Turmeric powder:1/4 tsp, Soda bicarb blended in 1 tsp oil.
• Sour curds: 4 tblsps
• Asafoetida: Pinch
• Green Chillies: 5,
• Corriander leaves: small bunch,
• Sugar: 1 tsp,
• Mustard: 1 tspTil: 2 tblsp, 
• Salt and chilli powder to taste

Method:

Wash and soak the rice and dhals separately for about 6 hours.  Drain and grind the rice and dhals together coarsely.  Mix in the soar curds along with enough hot wter to form a thick batter. 

Cover and set aside for 10 hours.  Grind together ginger, chillies and mix into the batter along with salt and all the vegetables and coriander leaves.  Heat oil, put mustard and asafoetida. When done, put this on to a cooking dish..  Put the mixture in the dish and even out the surface and sprinkle til seeds on the top.

Cover it with a lid. Place a tava on the covering lid and put burning  charcoals into the tava and place the entire arrangement on a stove and cook slowly over fire for about 20 minutes until the top of the batter turns biscuit coloured. 

Cut into slices and serve with sweet chutney.  You can even use a oven for cooking the dish.

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