• Green moong dal – 15g
  • Chopped and boiled mixed vegetables(French beans, carrot and green peas) – 15g
  • Semolina – 10g
  • Besan – 5g
  • Finely chopped coriander – 10g
  • Green chilli paste – ¼ Teaspoon
  • Garlic and Ginger paste – ¼ Teaspoon 
  • Salt to taste
  • olive oil – ½ Teaspoon
  • Mustard seeds – ¼ Teaspoon
  • Carom seeds – a pinch
  • Asafoetida – a pinch
  • Chopped red chilli – 1
  • Sesame seeds – 1/4 Teaspoon


  1. Combine the drained green moong dal and ¼ cup of water in a mixer and blend to a coarse paste.
  2. Transfer the mixture into a deep bowl, add semolina, besan, coriander, green chilli paste, garlic and ginger paste, salt and water and mix well.
  3. Just before making the handvo, add 1 tsp of water evenly over it and mix gently.
  4. Heat oil in a non-stick pan and add mustard seeds, carom seeds, Kashmiri red chilli, sesame seeds, and asafoetida and sauté on a medium flame for a few seconds.
  5. Pour the batter over it and spread it evenly.
  6. Cover it with a lid and cook on a medium flame for 10 minutes or till the base turns golden brown in colour and crisp.
  7. Lift the handvo gently using 2 large flat spoons and turn it over to the other side.
  8. Cover and cook on a medium flame for another 7 to 8 minutes or till it turns golden brown in colour.
  9. Cool slightly and cut into equal pieces.

Serve immediately with green chutney.

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