We call this as adai waffle in our home. Handvo is one of the Gujarati comfort foods. It is quite similar to the south Indian adai (rice lentil pancakes). This is gluten-free and good in proteins. Veggies of choice can be added too. These waffles are great for breakfast, lunch, brunch or dinner. The only change in handvo mix is that for waffles grind a little smooth. These are filling and great for a weekend brunch and pair perfectly with cilantro or coconut chutney. Or they are great with a cup of yogurt (If you are like me). This can be veganized by adding lemon juice and skipping the yogurt batter. The waffles taste great in that way too.
Traditionally, handvo batter is fermented for a few hours while adai need not be fermented. So plan to make ahead if time permits. Or else add sour yogurt to it while grinding. If you don't have sour yogurt, adjust the sourness with a little lemon juice and regular yogurt.
I am linking this for Srivalli's blogging marathon 121 - Dazzling Dals. Dals need not be liquidy or soupy. Handvo waffles have all the richness of the dal. Plus, kids love anything in waffle form. Just adjust the settings according to your waffle maker and your preference. They can taste great in different forms and this is one healthy gluten-free meal that can be veganized.
Ingredients
Makes 4 -in waffles
Rice - 1/2 cup
Chana dhal - 3 tbsp
Toor dhal - 2 tbsp
Urad dhal - 2 tbsp
Water- 1/2 cup
Sour yogurt - 1/2 cup
Salt - 2/3 tsp
Red chili - 2
Thai green chcili - 1 or 2
Ginger - 1 in piece
Turmeric - 1/3 tsp
Cilantro 2 -3 tbsp, chopped
Carrots - 1/2 cup, shredded
Cabbage - 2/3 cup
Sesame seeds - 1 tbsp, toasted
Baking soda - 1/8 tsp
Tempering
Oil - 1 tbsp
Mustard seeds - 1/2 tsp
Cumin - 1/2 tsp
Asafoetida - 1/8 tsp
Curry leaf - a couple
Method
Soak the rice and dal separately for at least 4 hours. Drain the water and rinse. Grind the rice a little coarse with red chilies, green chilies, and ginger.
Add the dal, turmeric, salt, sour yogurt, water and grind to smooth consistency. Transfer to a bowl.
Add the chopped cabbage, shredded carrots, toasted sesame seeds, and cilantro. Heal oil in a pan, add the red chilies and mustard. When mustard splutters add cumin, curry leaf, and asafoetida. Add this tempering to the handvo waffle batter.
Mix well. Heat a waffle iron or waffle maker. Add 1/8 tsp of baking soda and a little of chili powder (if you prefer) to the batter and mix.
When the waffle maker is ready, spray oil on both the sides of the waffle maker, add 1/4th of the batter and cook in setting 3 or 4. Carefully remove from the waffle maker once it is done. Spray oil before cooking each waffle and repeat with the remaining batter.
Serve with green chutney or coconut chutney.
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