Instant Handvo
Ingredients
1 cup
Semolina
¼ cup
Besan
¼ cup
Rice flour
¼ cup
Plain yogurt
1 tsp
Salt
(or to taste)
⅛ tsp
Turmeric
½ tsp
Ground cumin
½ tsp
Cumin seeds
1 cup
Zucchini or dudhi
(grated)
2 Tbsps
Carrots
(grated)
1 Tbsp
Fenugreek leaves
(finely chopped)
¼ cup
Green coriander
(finely chopped)
1 tsp
Green chilies
(crushed, or to taste)
2 tsps
Ginger
(crushed)
½ tsp
Garlic
(crushed)
1½ tsp
Sugar
2 tsps
Ground raw peanuts
1 Tbsp
Sesame seeds
2 tsps
Lemon juice
½ cup
Warm water
2 Tbsps
Hot oil
½ tsp
Eno
(substitute baking soda)
Instructions
1
Mix the flours, yogurt, salt, turmeric, ground cumin and cumin seeds.
2
Stir vigorously to aerate, the batter should be thick.
3
Cover and let rest for 20 minutes.
4
Combine the vegetables and the remaining ingredients, Eno being last.
5
Mix thoroughly.
6
In a 10 inch deep fry pan, heat oil on medium, for tempering and add mustard seeds.
7
When crackled, add sesame seeds, hing and curry leaves. Spread it evenly on the entire base of the pan.
8
Gently pour batter and spread evenly over the seeds.
9
Cover and cook on lowest heat for 15 minutes then carefully flip.
10
Cover and cook for another10 minutes.
11
Handvo should be cooked and browned evenly underneath.
12
Remove from heat, let cool slightly before cutting.
Tempering
Ingredients
2 Tbsps
Oil
1 tsp
Mustard seeds
1½ tsp
Sesame seeds
⅛ tsp
Asafoetida
(hing)
8
Curry leaves