Wednesday, 10 June 2015

Handvo (Pan & Baked Version)


Handvo or Handva is a famous and traditional Gujarati savoury cake that is made of mixed dals and rice where rice n dals are ground and fermented and mixed with spices. It is either baked or just cooked in a pan. I prefer baking as it comes out nice and soft like a cake and done in one shot instead of cooking multiple handvos in pan. It is very healthy and a warehouse of protein.
Nowadays readymade handvo flour is available in markets and just it needs some curd and veggies and pop into oven. But homemade is always special and fresh.


INGREDIENTS


English
English
Tamil
Telugu
Hindi
Quantity
Toor Dal
Thuvaram Parupu
Kandi Pappu
Tuvar / Arhar Dal
1/2 cup
Moong Dal
Paitham Parupu
Pesara Pappu
Moong Dal
1/4 cup
Channa Dal
Kadala Parupu
Senaga Pappu
Channe ki dal
1/4 cup
Urad Dal
Ulutham Parupu
Mina Pappu
Urad ki dal
1/4 cup
Rice
Arisi
Biyyam
Chawal
1 cup
Curd / yogurt
Thayir
Perugu
Dahi
1/2 cup
Bottle Gourd
Suraikai
Sorakaya
Dhudhi
1/2 cup (grated)
Carrot
Carrot
Carrot
Carrot
1/2 cup (grated)
Green Peas
Pachai Pattani
Battani
Matar
1/4 cup
GG Paste
1 tbsp
Coriander
Kothamalli
Kothimeera
Dhaniya Patha
few sprigs
Green Chilli
Pachai Milagai
Pachi Mirapakaya
Hari Mirch
2 nos (chopped)
Lemon Juice
Elumichai Saaru
Nimmakaya Rasa
Nimbu ka ras
half lemon
Turmeric Powder
Manjal Thool
Pasupu
Haldi
1/4 tsp
Red Chilli Powder
Milagai Thool
Kara Podi
Lal Mirch Powder
1 tsp
Coriander Powder
Dhaniya Thool
Dhaniya Podi
Dhaniya Powder
1 tsp
Garam Masala
1 tsp
Sugar
1 tsp
Salt
As Needed
ENO / Fruit salt (Or use a pinch of soda bi carb + lemon juice)
1 smal packet
For the Tadka ( Tempering)
Oil
Ennai
Nune
Thel
1 tbsp
Cumin Seeds
Seeragam
Jeelakara
Jeera
1 tsp
Asafoedita
Perungayam
Inguva
Hing
a pinch
Sesame Seeds
Vellai Ellu
Nuvvulu
Til
1 tbsp

STEPS
  • Wash and soak all the dals and rice for 4 - 5 hours.
  •  Then grind the soaked dals to a coarse batter. Then grind the rice and add it to the ground dal.
  •  Add yogurt / sour curd and mix well. Add salt, and all other veggies, GG paste and lime juice.
  • Vegetables are of your choice but do not skip the bottle gourd as it gives extra softness to the cake when baked.
  •  Mix well and then add all other spice powders. 
  • Mix it again well and allow it to ferment overnight or a minimum of 2 - 3 hours.
  • If you don't prefer adding fruit salt then replace it with soda bi carb and lemon juice. (but this s to be added before fermenting the batter whereas fruit salt will be added just before baking)
  •  Grease a baking tray with oil / ghee. 
  • Add eno/fruit salt to the batter and it will start bubbling. Pour it into the baking dish immediately.
  • In a small pan heat oil, add mustard and sesame seeds and once they crackle add cumin seeds and hing. ( you can also add ajwain(carom seeds) to this tadka)
  • Now pour this tadka over the batter in the baking tray.
  • Bake it in a preheated oven at 200 deg C for 35 - 40 minutes or until the crust has turned golden brown.
  • Insert a knife in the middle and if it comes out clean then it is cooked.
  • Run the knife around the edges and tilt the baked handvo on a plate. Cut into wedges and serve.



HANDVO IN A PAN ( Pan Handva)
  • Heat oil in a pan and add mustard seeds and sesame seeds. Once they crackle add cumin and hing.
  • THen spread that tadka on the pan by just rotating the pan slightly and then ppur two ladle full of batter in it 
  • Close the pan and allow it to cook for 7 - 8 minutes in medium - low flame.

  •  After 7 -  8 minutes, flip it carefully and allow to cook for 2 - 3 minutes in the other side. 
  • Then remove from pan, cut and serve with Mint Chutney




With Love,

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