Friday 22 July 2016

Instant Handvo

One morning, my neighbour knocked at the door to borrow a little gram flour. She was making handvo and promised to bring me some when done. What she got were delicious, soft and steaming pancakes. Handvo fit perfectly in my kind of recipes - fast to cook, good to eat and healthy for the body. It's an excellent meal for a cold or rainy evening. It's also a great finger food for little ones and makes a great addition to lunch box menu.

Makes : 2-3 handvos

Ingredients:
Semolina raw - 1 cup
Gram flour - 1/4th cup
Sour curd - 1/2 cup
Bottle gourd or mixed veggies - grated, 1 cup  like carrot, cabbage, ridge gourd, spinach, methi etc.
Ginger-chilly paste - 1 tablespoon
Curry leaves - 8-10 chopped. Chopped leaves means that everyone would actually eat curry leaves which are packed with nutrition.
Coriander leaves - chopped.
Red chilly powder - a pinch
Cumin powder - 1 teaspoon
Salt - to taste
Eno - 1/2 teaspoon for each handvo. Or add a pinch of baking soda for each handvo.

For seasoning-
Sesame seeds - 2 tablespoons
Mustard seeds - 1 teaspoon
Oil - 1 teaspoon

Way to Go:
1. Mix semolina, gram flour, curd, vegetables and all the spices. The batter should be thick. You can add water if the batter is too thick.
2. Heat a griddle or a wok. I like to use an iron griddle.
3. Spread some oil on the griddle.
4. Take batter for one handvo in a separate bowl. Add eno and mix.
5. When the griddle is hot, add mustard seeds and let them splatter. Add sesame seeds.
6. Immediately, spread the batter on griddle. Pour half a teaspoon oil all around it.
7. Cover the griddle with a lid. Let the flame be medium.
8. After 2-3 minutes, check handvo. The top side would have dried up. Flip it and let the other side cook for a while.
9. When both sides are done, your handvo is ready.
10. You can make quarters and serve immediately with ketchup or green chutney.
11. Take another portion of the batter and mix eno in it only before spreading it on the griddle. This way, each handvo will turn out to be fluffy.




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