Instant Mini Handvo

Name: Instant Mini Handvo
Cuisine: Indian
Ingredients: 1 cup besan (chickpea flour); 1/2 cup suji (semolina); 2 tbsp rice flour; 1 tsp ajwain (carom seeds); 1 tsp salt or to taste; 1/2 tsp turmeric powder; 1/2 tsp chilli powder; 1/2 tsp chaat masala; 1/4 cup curd; 1/4 cup finely chopped onion; 2 green chilli, finely chopped; some finely chopped fresh coriander leaves; 1/2 cup or more water (as required); 1/2 tsp eno; 1 carrot, cut Into julienne; 1 beetroot, cut into julienne

Swati Keshri 👩‍🍳 @SwatiKeshri_8918

#ChooseToCook #cookpadindia
Typically handvo recipe is prepared from fermented batter by soaking dal and rice.
But in this recipe I use chickpeas flour, semolina , a heaped tablespoon of rice flour, curd , spices and lots of veggies . Just mix everything together and add a tsp of eno /soda. Instant handvo batter is ready. I prepared these handvos into my grilled uttapam pan . (You may even make them in and pan or kadai)
It is a quick and easy version than the traditional method of soaking the pulses and rice and grinding them and allowing the batter to ferment . So with a little planning, breakfast or dinner can be made it quickly and served with your favorite chutney.
#SwatisFoodDiary

Swati Keshri 👩‍🍳 @SwatiKeshri_8918

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Ingredients

1 cupbesan (chickpea flour)
1/2 cupsuji (semolina)
2 tbsprice flour
1 tspajwain (carom seeds)
1 tspsalt or to taste
1/2 tspturmeric powder
1/2 tspchilli powder
1/2 tspchaat masala
1/4 cupcurd
1/4 cupfinely chopped onion
2green chilli, finely chopped
somefinely chopped fresh coriander leaves
1/2 cupor more water (as required)
1/2 tspeno
1carrot, cut Into julienne
1beetroot, cut into julienne

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Steps

1

Firstly Place the besan, suji and rice flour in a large mixing bowl along with the spices, salt, chop onion, green chilli and fresh coriander.
2

Next add the curd and warm water little by little, stirring the mixture well with the hand whisker to ensure no lumps form. If you add all the water in at once, you’ll get a lumpy mixture. The batter should be smooth and runny in consistency. Do a little taste test and add more salt if you need to.
3

Now, bring the uttapam pan to heat on medium flame and add few drops of oil.
( Here I am using uttapam pan but if you can make this Chilla in any pan you have.
👍 Use nonstickn pan for better results )
4

When pan is hot, pour half a ladle of batter in, about 2tbsp, spread the batter a bit to get an even round shape. Add some carrot and beetroot julienne on top.
In about 40-60 seconds, flip the chilla and cook another side for about 30-50 seconds or until golden and crisp from both sides. Once done remove the chilla from the heat onto a plate lined with kitchen towels. Similarly make all chilla.
Enjoy hot and crispy with sweet - spicy and tangy chutney or sauce.

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Swati Keshri 👩‍🍳 @SwatiKeshri_8918

on October 15, 2022 11:43

My Facebook page is @swati's Food Diary .I am a food Blogger and love food Photography. Cooking is my passion , I always try to create recipes with Healthy and basic ingredients.