How to make Handvo Cups With Paneer Topping - Baked savoury topped with cottage cheese and chutney.
This recipe has featured on the show Khanakhazana.
Main Ingredients : Rice (चावल), Split Pigeon Pea
Cuisine : Fusion
Course : Snacks and Starters
Handvo Cups With Paneer Topping Recipe Card
Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
For more recipes related to Handvo Cups With Paneer Topping checkout Baby Uttapam, Masala Dosa, Neer Dosa, Noodle Cakes with Sliced Chicken . You can also find more Snacks and Starters recipes like Noodle Rolls with Chicken, Farali Missal, Chana Tikki , Rava idli.
Prep Time : 5-6 hour
Cook time : 41-50 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Tangy
Ingredients for Handvo Cups With Paneer Topping Recipe
Rice 1 cup
Split Pigeon Pea 1/2 cup
Split green gram skinless (dhuli moong dal) 1/4 cup
Bengal gram (chana) 2 tablespoons
Split black gram skinless (dhuli urad dal) 2 tablespoons
Yogurt 1/2 cup
Soda bicarbonate 2 teaspoons
Salt to taste
Sugar 4 teaspoons
Red chilli powder 2 teaspoons
Turmeric powder 1/4 teaspoon
Oil 4 tablespoons
Whole dry red chillies 2
Bay leaf 1
Asafoetida a pinch
Mustard seeds 1 teaspoon
Lemon juice 1 tablespoon
Paneer (cottage cheese) crumbled 1 cup
Green chutney 1/2 cup
Sev 1/2 cup
Tamarind chutney 1/4 cup
Method
Step 1
Soak rice with all dals in five cups of water for two hours. Drain. Grind to a coarse paste and add water to make a batter of medium thick consistency. Mix in yogurt and a teaspoon of soda bicarbonate. Cover batter and keep in a dark place for two to three hours so that it ferments.
Step 2
Add salt, sugar, red chilli powder, turmeric powder to the batter and mix. Preheat oven to 200 °C. Heat oil in a pan, add dry red chillies, bay leaf, asafoetida and mustard seeds. Sprinkle remaining soda bicarbonate on batter and pour lemon juice on it.
Step 3
Immediately pour hot tempering on this and whisk briskly. Grease small moulds. Pour batter in each till half full. Put some water in a baking tray and place the moulds on it. Cook in the preheated oven for twenty to twenty five minutes. Mix paneer and salt in a bowl. Demould the handvo. Put the paneer mixture in the dent at the top. Top it with green chutney, sev and imli chutney and serve.
