Handvo from Plant-Based India: Nourishing Recipes Rooted in Tradition (page 44) by Dr. Sheil Shukla

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Mint cilantro chutney; Cilantro peanut chutney

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute baking soda for fruit salt.

  • Ganga108 on May 12, 2024

    I have tried twice to make the batter but it has not fermented either time. Checking other recipes, they include yoghurt in the batter, and no doubt this helps with fermentation. Dosa batter, which is similar, uses urad dal, and sometimes fenugreek seeds to aid fermentation. I plan to try again, perhaps by adding some yoghurt. Also, https://www.amrita.edu/news/chemistry-of-dosa/ indicates some salt helps fermentation, altho this goes against common knowledge. Another thing because the bacteria that produces fermentation, washing the rice and lentils beforehand can remove them (I washed them well, so won't do that next time). More info: Using chlorinated water kills the wild yeast. Use bottled water instead of chlorinated tap water.

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