Tawa Handvo & Tomato Garlic Chutney - Breakfast Recipes by Archana's Kitchen

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt adds creaminess with fewer calories.

split urad dal

🥗Healthier: moong dal

💰Cheaper: yellow split peas

Moong dal is lighter and easier to digest.

vegetables (carrot, bottle gourd)

🥗Healthier: zucchini

💰Cheaper: frozen mixed vegetables

Frozen vegetables are convenient and cost-effective.

baking soda

🥗Healthier: baking powder

💰Cheaper: none

Baking powder can provide a similar leavening effect.

Soak rice and split urad dal in water for at least 4 hours or overnight.

Drain and blend the soaked rice and dal with yogurt until smooth.

Add chopped fenugreek leaves, grated ginger, and green chilies to the mixture.

Mix in turmeric, cumin seeds, salt, and sugar until well combined.

Fold in grated vegetables like carrot and bottle gourd.

Let the batter rest for 30 minutes to ferment slightly.

Heat oil in a tawa or skillet over medium heat.

Pour the batter onto the tawa, spreading it evenly.

Cover and cook for about 10-15 minutes until the bottom is golden brown.

Flip carefully and cook the other side for another 10 minutes until cooked through.

In a small pan, heat oil and add mustard seeds and curry leaves until they splutter.

Drizzle the tempering over the cooked handvo before serving.

Cooking Techniques

Spice Level:

Allergens