Pan Handvo (Tawa hanvo)

Hello everybody, I hope you are having an amazing day today. Today, I'm gonna show you how to prepare a special dish, Pan Handvo (Tawa hanvo). It is one of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Pan Handvo (Tawa hanvo), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pan Handvo (Tawa hanvo) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this recipe, we must prepare a few components. You can have Pan Handvo (Tawa hanvo) using 39 ingredients and 8 steps. Here is how you cook that.

Ingredients and spices that need to be Prepare to make Pan Handvo (Tawa hanvo):

1. For Handwa batter
2. 1 cup rice
3. 1/2 cup chana dal
4. 1/4 cup toor dal
5. 1/2 cup urad dal
6. 1 cup yoghurt
7. 1 cup bottle gourd (dudhi, lauki)grated
8. 1/2 cup cabbage grated
9. 1/2 cup carrot grated
10. 3 tablespoon or as per required Ginger, garlick, chilli paste
11. 2 tbsp (optional) Sugar
12. 1 tsp Red chilli powder
13. 1 tsp Turmeric powder
14. 2 tbsp Oil
15. 1 eno
16. Salt as required
17. For tempering
18. 2 tbsp Oil
19. Mustard
20. Cumin
21. Seasame (till)
22. leaves Curry
23. Asafoetida(Hing)
24. For coconut chutney
25. 1/2 cup coconut fresh grated
26. 2 tbsp Roasted chana
27. 2 tbsp Roasted peanuts
28. 1 tsp Cumin
29. 2-3 green chillies
30. Salt as required
31. 1 cloves garlic
32. Small piece of ginger
33. Tempering for chutney
34. 3/4 tbsp Oil
35. 1/4 tsp Mustard seeds
36. 1/2-3/4 tsp Urad dal
37. Pinch asafoetida
38. 1 sprig curry leaves
39. 1 red chilli broken

Instructions to make 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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