Handvo is a Gujarati snack. Traditionally it is made with different kinds of dals (lentils) along with rice. It requires a fermentation of about 8 hours. But here I am sharing the quicker version of handvo which does not need fermentation yet it is packed with proteins & lots of vegetables. It is excellent breakfast option & also it can serve as an one pot meal.
Ingredients
1 cup rava
3/4 cup moong dal (split green gram)
2 tbsp Besan
1/2 cup dahi
1 tsp ginger chili paste
Pinch of turmeric
Salt to taste
1 tsp fruit salt (eno)
1/4 chopped cabbage
Handful grated carrot
Handful chopped capsicum
Coriander leaves
Tempering
1/2 tsp mustard seeds
1/4 tsp cumin seeds
5-6 chopped curry leaves
1 tsp sesame seeds
Pinch of asafoetida (hing)
2 tbsp oil
Method
Soak Moong dal for an hour & then coarsely grind it. Mix rava, moong dal & besan. Add dahi & mix it. Keep aside for 10 minutes.
Chopped veggies. Any vegetables of choice can be used in any proportion. Mix the veggies in the batter.Then add ginger chili paste, turmeric & salt. Use little water if needed. Consistency should be slightly thicker than idli batter.
Mix fruit salt along with 2 tsp water, just before cooking. Lightly mix it with the batter.
Now heat some oil in non stick pan. Temper with all the above ingredients. Now slowly pour the batter on the tempering. Cover & cook for 5-6 minutes on low flame. When one side has cooked & become crispy,golden brown in color it needs to be cooked on the other side.
Take a dish & remove the handvo. With the help of the dish flip it on the pan. Before cooking the other side, it can be lightly tempered again with oil, mustard seeds & hing. But this is optional.
If it is tempered again it becomes crispy from both sides.Cover & cook on low flame for 5 minutes. Insert a toothpick to see if it comes out clean, it means the handvo is cooked & ready to be served. Cut according to desired pieces & serve hot.
Aromatic & delicious handvo is ready.
