1/2cupDaals(I use mix of Chana, Tuvar and Urad) coarsely ground fine]
Curd 1/2 cup
Oil 4 tbsp
1/2tspSugar if desired
Hot Water as required - Batter should not be too thin, It should be paste kind.
Ginger 1 tsp or as per your taste
Green chili 2 tsp or as per your taste
1tspCoriander Cumin powder(Dhaniya Jeera)
1tbspSesame seeds to sprinkle
Soda bi carbonate 1/4 tsp - I use 1/2 tsp ENO fruit salt
1cupVegetables such as Cabbage, carrot, Zucchini or your choice, shredded
Salt to taste
A pinch of hing(Asafoeitida) if available
Take Handvo flour mix in a big bowl(if using rice and daal then wash and soak the rice and dals together for 4 to 5 hours. Drain and keep aside. Grind to a paste)
Add all ingredients except Vegetabe, ENO and tempering ingredients and mix everything very well to make kind batter consistancy.
Allow to ferment overnight or at least 6-8 hrs.
Next day or after fermentation is complete, add ginger, green chili, Haldi, Salt, ground peanut, Coriander cumin powder, grated zucchini or any vegetable that you like, also at this time, add ENO and mix very well. (ENO or Baking soda/powder should be added right before baking)
Preheat oven to 400F if baking.
Pour the prepared batter into baking tray.
Now prepare tadka(Tempering)-Heat oil into wok or small pan, when oil is done add mustard seeds. When mustard seeds are spluttered completely, turn off the stove and put the wok on side and let the tadka get little warm or cool. When warm enough or cool, add asafoetida and curry patta.
Pour tadka onto batter.
Bake for about 45-60mins(If cooking on tava, then heat oil in the big pan. Add mustard seeds. When mustard seeds are spluttered completely, add asafoetida and curry patta , and then spread batter evenly only 1" thick and cook till both sides are brown. Cover the tava with lid to cook nice and even)
When done serve hot or cold. It taste great anytime.