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Pan Handvo (Tawa hanvo)
Pan Handvo (Tawa hanvo)

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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 achieve it.

The ingredients needed to cook Pan Handvo (Tawa hanvo):
  1. Get For Handwa batter
  2. Use 1 cup rice
  3. Use 1/2 cup chana dal
  4. Provide 1/4 cup toor dal
  5. Prepare 1/2 cup urad dal
  6. Provide 1 cup yoghurt
  7. Take 1 cup bottle gourd (dudhi, lauki)grated
  8. Provide 1/2 cup cabbage grated
  9. Prepare 1/2 cup carrot grated
  10. Get 3 tablespoon or as per required Ginger, garlick, chilli paste
  11. Prepare 2 tbsp (optional) Sugar
  12. Use 1 tsp Red chilli powder
  13. Use 1 tsp Turmeric powder
  14. Take 2 tbsp Oil
  15. Prepare 1 eno
  16. Prepare Salt as required
  17. Get For tempering
  18. Take 2 tbsp Oil
  19. You need Mustard
  20. Take Cumin
  21. Use Seasame (till)
  22. Get leaves Curry
  23. Take Asafoetida(Hing)
  24. Prepare For coconut chutney
  25. Take 1/2 cup coconut fresh grated
  26. Get 2 tbsp Roasted chana
  27. You need 2 tbsp Roasted peanuts
  28. Provide 1 tsp Cumin
  29. Prepare 2-3 green chillies
  30. Prepare Salt as required
  31. Take 1 cloves garlic
  32. You need Small piece of ginger
  33. Prepare Tempering for chutney
  34. Get 3/4 tbsp Oil
  35. Use 1/4 tsp Mustard seeds
  36. Use 1/2-3/4 tsp Urad dal
  37. Provide Pinch asafoetida
  38. Get 1 sprig curry leaves
  39. Get 1 red chilli broken
Instructions to make Pan Handvo (Tawa hanvo):
  1. All dal soak for 5-6 hours then blend it with yoghurt. Leave it for another 7-8 hours for ferment.
  2. Then add all grated Vegetables, ginger chilli garlic paste to the batter. Add all masala, add 1 eno and mix well.
  3. Heat the oil add mustard, cumin,seasame,curry leaves,pinch of asafoetida and add in batter.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Serve hot hanvo with chutney.

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