Healthy Foodist
HANDVO
Difficulty:
Preparation Time:
15 Minutes
Cooking Time:
15 Minutes
Total Time:
30 Minutes
Servings:
3
‘Handvo’ is a popular Gujrati dish that would undoubtedly be in the list of top all-time favorite snacks devoured by any Gujju. Traditionally prepared with fermented lentils and rice, mixed with veggies, mainly bottlegourd, it is then baked or pan-fried to get a delicious savory cake, that is surely a treat to your tastebuds. The highlight of any Handvo recipe is the mustard and sesame tempering that is poured onto the batter, giving it a nice and crisp golden-brown crust on top.
This recipe of Handvo is a complete healthy, protein-rich one as it primarily has cottage cheese (paneer) added into it. This is also an instant version made using chickpea and rice flours to skip all the soaking and fermenting process. Adding veggies is a personal choice here and you could add any of your preference along with paneer. Though the traditional method of preparing Handvo from scratch tastes much better, this instant one is perfect for last-minute cravings. I also choose to make these Handvo bite-sized in an Appe pan instead of using a large tin, you could do it either way. These savory bites could be best paired with some green chutney or ketchup and enjoyed with a hot cuppa tea/coffee!
Ingredients:
- 1 cup rice flour
- 1 cup semolina
- 1 cup chickpea flour (besan)
- 1 cup curd
- 2 tablespoon grated carrot
- ½ cup grated paneer
- 1 teaspoon grated ginger
- 1 teaspoon red chilli powder
- ½ teaspoon turmeric
- ½ teaspoon coriander powder
- Salt, to taste
- Chopped fresh coriander
- 2 tablespoon oil
- 1 teaspoon mustard seeds
- ½ teaspoon asafoetida
- 8-10 curry leaves
- 1 tablespoon sesame seeds
- ¼ teaspoon baking soda
Directions:
- Take 1 cup each of rice flour, semolina and chickpea flour in a bowl. Add curd to it.
- Now add in grated carrot, paneer and a teaspoon of grated ginger along with red chilli powder, turmeric, coriander powder, salt to taste and some freshly chopped coriander leaves.
- Make a thick dropping-consistency batter by adjusting water quantity and keep aside.
- Now heat 2 tablespoons oil in a pan. Add mustard seeds, asafoetida, curry leaves and sesame seeds. Mix everything for a few seconds before turning off the flame. Make sure the sesame seeds are well roasted and turn slightly golden-brown in colour.
- Now pour half of the tempering into prepared batter and mix well. Meanwhile keep the appe pan on stove top for preheating.
- Also add ¼ teaspoon baking soda into the batter and mix quickly just before preparing the Handvo.
- Once the pan is hot enough, add few drops of prepared tempering into each cavity and pour some batter over it. Sprinkle sesame seeds on top.
- Cover the appe pan to let it cook on low flame for 3-4 mins on one side.
- Turn around the handvo cook from the other side for further 3-4 mins. Once done, remove and transfer onto a plate.
- Serve these mini bite sized Handvo with some green chutney or ketchup and enjoy while they are still hot!
