Easy Handvo Recipes

EASY HANDVO RECIPE

Steps:

• Preheat the oven to 350 F (180 C or gas mark 4)
• In a large mixing bowl, add semolina, chickpea flour, yogurt, cabbage, peas, onion, scallions, coriander leaves, chillies, salt, garlic, turmeric, and lemon juice and mix well
• Heat the oil in a small pan and fry the curry leaves, mustard and seasme seeds until golden.
• Pour the oil and add it to the semolina-vegetables batter, along with half of the tempered curry leaves and seeds. Mix well. Save the remaining leaves and seeds for the topping
• Add the baking soda and ENO (fruit salt) to the batter. Mix to combine
• Pour batter into a cake pan, using a flat spatula to spread evenly
• Top with the remaining curry leaves and seeds on send to bake for 50-60 minutes
• Bake in the oven for 50-60 mins at 350 F (180 C or gas mark 4). Always check with a fork and make sure it comes out clean - indicating your handvo is cooked through
• Let it cool for at least 20 minutes before removing from the pan and serving

HANDVO RECIPE (OVEN BAKED & STOVETOP)

Steps:

• Add rice and lentils to a large pot and rinse well a few times. Drain the water. Soak it in enough water for 3 to 4 hours.
• Drain the water and add the rice, lentils, plain yogurt/curd and ½ cup to a grinder jar.
• Blend to a smooth yet slightly coarse and thick batter (idli batter consistency). Add more water carefully if required, we want a thick batter.
• Cover and ferment overnight or skip the fermentation to use baking soda or eno.
• When you are ready to make the handvo, grate the vegetables and chop the greens. If you want to bake, preheat the oven to 180°C (350°F) for at least 15 mins.
• Add the vegetables, salt, turmeric, ginger paste, hing, green chili, red chili powder and sugar to the batter. Stir well. Taste test and adjust the seasonings.
• Pour oil to a 6 or 7 inch skillet and heat it on a low heat. Add mustard and jeera seeds. When they splutter, add curry leaves. Fry until they turn crisp.
• Add the sesame seeds and spread them well all over the pan. (If you intend to bake then set aside half of the tempering.)
• While you perform the above step, add baking soda to the batter and pour lemon juice over it. The mixture will get frothy. Mix it well with the batter.
• Pour the batter to the hot skillet as much as you want. Gently spread the top evenly. (for baking, sprinkle the tempering we set aside all over on the top)
• To bake in oven: Turn off the stove and transfer the skillet to the oven and bake for 35 to 45 minutes until a tester inserted comes out clean. The baking time depends on the pan size. For a 6 to 7 inch skillet it takes 35 to 40 mins. For the top golden crust you may broil for 2 mins.
• Stovetop: Cover and cook on a low heat, until the top layer becomes almost dry and the bottom layer turns golden brown. This takes about 5 to 7 mins, flip it gently. The cook time depends on how much batter you pour and the size of your pan.
• Cook the other side until crisp and golden. Flip again and cook on a medium heat until crusty.
• Repeat with the remaining batter to make handvo.
• Remove the handvo to a wired rack and cool before cutting it. Serve with chutney or any sauce.