Tawa Handvo Recipe With Sweet Corn - North Indian Recipes By Archana's Kitchen

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: buttermilk

Greek yogurt maintains creaminess while reducing calories.

split chickpeas

🥗Healthier: lentils

💰Cheaper: yellow split peas

Lentils are often cheaper and just as nutritious.

oil

🥗Healthier: olive oil

💰Cheaper: sunflower oil

Sunflower oil is a more budget-friendly option.

vegetables

🥗Healthier: zucchini

💰Cheaper: cabbage

Cabbage is often less expensive and adds bulk.

Soak chana dal, rice, and urad dal for about 4 to 5 hours.

Grind the soaked dal and rice with green chilies and ginger into a thick batter.

Transfer the batter back into a pan and add salt, then set aside for fermentation for about 7 to 8 hours, or overnight.

After fermentation, check the batter for air pockets and ensure it has risen.

Preheat a pan and add oil, ensuring it is well spread out.

Add a pinch of asafoetida and sprinkle red chili powder into the oil.

Spread the handvo batter gently into the pan, ensuring the base mixture doesn't build up.

Cover the pan and steam cook the handvo until the top is steamed, which takes about 3 to 4 minutes on medium to low heat.

Once the top is steamed, drizzle oil on top and flip the handvo to cook the other side until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens