Gujarati Handvo

Handvo

(serves 6)

 

Rava – 3 cups

Besan – 1.5 cups

Rice flour – 2 tbsp (optional)

Curd – 2 cups

Onions – 2, chopped

Tomatoes - 2, chopped

Lauki /dudhi – 200 gms, grated

Carrot – 2, grated or chopped

Capsicum – 2,  finely chopped

Ginger-garlic paste – 1 tbsp

Green chillies – 4-5, chopped or paste

Corriander leaves- 1 bunch

Curry leaves – 1 bunch

White sesame seeds(Til) – 2-3 tbsp

Mustard – 1-2 tbsp

Jeera – 1-2 tbsp

Baking soda/Eno – 1 tbsp

Red chilly powder – 1 tsp

Dhania powder – 1 tbsp

Jeera powder – 1 tsp

Turmeric powder – 1 tsp

Sugar – 1 tbsp (optional)

Salt, as required

Hing powder – 1 tsp

Oil

Water, as required

 

In a bowl add Rava, besan, rice flour, curd, and mix well. Add water if required, to make a thick paste. Keep aside for 15 minutes.

Meanwhile, chop/grate all the vegetables and add to the mixture. Add 1-2 tbsp oil and salt. Add red chilly powder, dhania powder, jeera powder and turmeric powder and ginger-garlic paste and green chillies.

Add baking soda or Eno (if adding eno, prepare immediately)

Heat non-stick kadai, add 1-2 tbsp oil, rai, when it splutters, add jeera, pinch of hing powder, til and curry leaves. When they all splutters, add 3 ladle full of the batter to make a thick spread. Spread evenly. Close lid and let it cook on medium flame for 5-10 minutes. After 5 minutes, brush oil on top and add some til on top and flip it and close lid again to cook on other side for another 5 minutes. Run a knife in it to check if it is cooked well. If the knife comes clean, handvo is cooked well. Cut and serve with tomato ketchup.