Units
Scale
Ingredients
- 3 cups idli/dosa batter (store-bought or homemade )
- 1/2 cup grated carrot
- 1/2 cup diced onions
- 1/2 cup grated zuchini
- 1/2 cup chopped coriander
- 1/2 tsp ground turmeric
- 1/8 tsp ground cinnamon
- 1 tsp grated ginger
- 1/2 tsp grated garlic
- 1 tsp lemon juice
- 1/4 tsp baking soda
- 3/4 tsp salt (or to taste )
- 1–2 green chillies (optional )
Tadka
- 2 tbsp oil
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 2 tsp sesame seeds
- 7–8 curry leaves
Instructions
- Combine idli batter with grated zucchini, carrots, diced onions, ground turmeric , ground cinnamon, grated garlic, grated ginger, lemon juice, salt and green chillies.
- Once everything's well combined, mix in your baking soda and set aside.
- Heat oil in a pan over medium heat.
- Add in your mustard seeds and once they start to pop add in your cumin seeds.
- Cook until cumin seeds are fragrant, then add in your curry leaves and sesame seeds. Cook for under 1 minute.
- Pour your handvo batter into the pan over all the tempered spices. (Make sure you don't mix the batter!) Turn the heat to low, cover pan with a lid and cook for 10-15 minutes or until the bottom is golden.
- Deglaze the edges with around 1/2 tbsp of oil. Then, carefully flip your handvo.
- Cover and cook for another 10-15 minutes.
- Serve with ketchup or coconut chutney (sharing the recipe soon!)