Cheese Stuffed Handvo

Cheese Stuffed Handvo - Dipali Patel

Ingredients
1/4 cup toovar
1 tbsp urad dal
1 tbsp green moong dal (split green gram)
1 tbsp chana dal
1/2 cup rice
1 tbsp whole wheat (optional)
1/4 cup sour curds
1 cup cheez , any of u like. 3/4 cup grated bottle gourd (doodhi / lauki)
3 tsp oil
2 tsp lemon juice
a pinch ofsoda bi-carb
1 1/2 tsp sugar
1/4 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1 tsp ginger-green chilli paste
salt to taste
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp sesame seeds (til)
1/2 tsp carom seeds (ajwain)
1/4 tsp asafoetida (hing)

For Serving
green chutney
chaas
Method
Clean, wash and soak the dals, rice and whole wheat together in enough water for atleast 4 to 5 hours. Drain and keep aside.
Blend the dals, rice and whole wheat in a mixer to a smooth mixture.
Transfer the mixture to a bowl, add the curds and mix well. Cover and keep aside to ferment overnight.
Add the bottle gourd, 1 tsp oil, lemon juice, soda bi-carb, sugar, chilli powder, turmeric powder, ginger-green chilli paste and salt and mix well. Keep aside.
Heat the remaining 2 tsp of oil in a non-stick kadhai and add the mustard seeds.
When the seeds crackle, add the sesame seeds, carom seeds and asafoetida and sauté on a medium flame for a few seconds.
Pour 3 big spoon of batter evenly to make a thin layer.
Cover and cook on a slow flame for 7 to 8 minutes or till the base turns golden brown in colour and crisp.
Lift the handvo gently using 2 large flat spoons and turn it over to the other side. now gret cheez on handva, then pour 3 spn of batter,
Cover and cook on a slow flame for another 5 to 7 minutes or till it turns golden brown in colour.
Cool slightly and cut into traiengle pieces