3 in 1, Idli — Adai —Handvo

What do you do when you have too much idli mav / batter and your family is not interested in having idli again since they had it the previous day🤔? I will tell you what I did…I converted it into Adai mav. After making adai I still had a bowl of adai mav left. Hence, the next day I converted it into a snack item, handvo my style😉.



Idli rice—3 cup, raw rice — 1 cup, urad dal — 1 cup, methi seeds—1 tsp, salt. Rinse and soak idli rice and raw rice and soak them together for at least 6 hours. Rinse and soak urad dal for 3 hours with methi seeds. Grind the urad dal in a grinder or mixi till you get a fluffy batter, remove and keep aside. Grind the rice little coarsely. Mix both the batter, add salt mix well and leave it to ferment  which might take about 6-8 hours depending on climate. It takes longer time to ferment when the climate is cool.


4 cups of idli mav, 3/4 cup channa dal–3/4 cup ,tuvar dal —3/4 cup, dry red chili–2. Soak the dal with chili for half an hour, grind it into a coarse paste . Add this to the idli mav, add 1/2 spoon salt and 1/4 spoon asafoetida mix well and make Adai.


Adai mav —- 1 bowl, carrot — 1, green chili -ginger paste– 1 teaspoon, coriander leaves & oil. Add shredded carrot, chili-ginger paste,chopped coriander to the adai mav and half an glass of water. Apply oil in a deep vessel, pour the batter and stem it a cooker for 10-12 minutes in low flame. Cool it and cut into square pieces. Heat a pan add oil ,place the cut pieces, after a minute turn the pieces and roast the other side. My style☺ Handvo ready. Serve it with green chutney .

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