Handvo

Ingredients

• 1 cup Gram flour (besan)
• 1 cup Rice flour
• 1 1/2 Teaspoons Salt
• 1/2 cup Chopped coriander leaves
• 3/4 Teaspoon Sesame seeds
• 1 Tablespoon Roasted gram (pottukadalai) (ground)
• 1/2 Teaspoon Coriander seeds
• 2 cup Sour buttermilk
• 2 pinches Asafoetida
• 1/4 Teaspoon Cooking soda
• 1 Tablespoon Oil (for tempering)
• 1/2 Teaspoon Mustard seeds (for tempering)
• 1 Tablespoon Curry leaves (for tempering)
• 10 Green chili (to grind)
• 1 inch piece Ginger (to grind)
• 1 clove Garlic (to grind)

Instructions

1. Mix the rice flour and gram flour with the ground roasted gram, sesame seeds, coriander seeds, and salt into the buttermilk, and cover and rest for 10 hours.
2. Just before cooking, mix in the ground paste, soda, coriander leaves, and asafoetida, and pour in a mustard-and-curry-leaf tempering, mixing well.
3. Heat 1½ tablespoons of oil in a wide pan. Pour in the batter to a thickness of 1/4 inch, filling the pan, cover with a lid, and cook on low heat.
4. Once the top is no longer raw, flip gently and add a little more oil. Once both sides are well browned and the inside is fully cooked, remove from the pan.
5. Cut into squares and serve. Note: this can also be baked in an oven.