Gujrati HANDVO recipe: My version!
Hello friends! Greetings 🙏🏻
Well today I am sharing HANDVO recipe from gujarat ( Kem cho majama)😃. But before making the recipe, lets read the history of "HAANDVO".
History :
Well we have heard of many gujrati recipes like dhokla, khaman, undhiyu, khandvi and many more. Similarly we have Haandvo.Basically handvo is made of lentils( dal and rice ) and sour curd. First dal and rice is soaked well for 5-6 hrs and grinded well. Then they are mixed with sour curd and fermented for 5-6 hours and then handvo is made.
Handvo is mainly a vegetable cake which is not sweet and made with vegetables( mainly bottle gourd ).
In my version I have improvised the making of HAANDVO.
Lets begin the recipe. Let's get started..
Ingredients rqd :
1.Sooji /Semolina/Rava-1 cup
2.Besan /Chickpea flour /Gram flour-1/2 cup
3.Ragi/Nachni flour -1/2 cup, Rice flour-2-3 tsp( for crunchiness)
4.Veggies : Beetroot-1(small size)-Grated, Bottlegourd -1/2( grated), Methi leaves-1 bunch ( washed thoroughly and cjopped finely ), green chilli-1,ginger-1 tsp(chopped finely), onion-1(medium size)-1( chopped finely )
5.Masalas : Cumin seeds-1/2 tsp, Ajwain-1/2 tsp, Heeng-2 pinch, Turmeric powder -1/2 tsp, Red chilli powder -1/2 tsp, Garam masala -1/4 tsp, Chat masala -1/4 tsp,Salt( as rqd)
6.Curd-1 cup
7.Coriander leaves for garnishing
8.Water for adjusting the consistency.
9.For tadka/tempering : Mustard seeds, Cumin seeds( jeera), heeng, til( white sesame seeds)
10.Oil for cooking
11.Eno
Preparation (Full Time taken 25-30 mins)
1.Take a bowl, add sooji,Nachni flour, besan and rice flour. Add curd to the mixture.
2.Mix it well. Now add beetroot, bottlegourd, methi leaves and the remaining masalas like salt, jeera, chilli powder, turmeric powder, chat masala and garam masala.
3.Now mix it well and keep it aside for 15 mins. After 15 mins, the sooji will soak the water up and will become dry. Add water and adjust the consistency.
4.Now our batter is ready. Take two ladles( 2 big spoons) out in another bowl and keep it aside. Meanwhile take a nonstick pan and add oil. When it gets heated add jeera, rai,heeng and til.
5.Now add eno 1/4 tsp to the seperated batter, add waterand mix it well and pour on the tempering and spread it like uttapam, add red chilli from top and cover if for 2-3 mins.
6.Keep the heat on medium flame and now check if the batter becomes dry from above then try to flip it over to the next side. And cook till it gets roasted well to golden color.
7. Let it cook for 6 mins on both sides.
8.Our haandvo is ready and serve if with tomato ketchup or any chutney of your choice.
Note:
1.This is ready to make version of the recipe but if you have time you can follow the traditional recipe also.
2.Don't pour thick batter on the tempering as it will roast to brown color from outside but will be raw from inside and will not cook properly.
3.Keep the gas on medium flame and let it Cook evenly on both the sides. You can add veggies of your choice and make it more healthy.
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