Handvo #GujaratiFood101

Name: Handvo #GujaratiFood101
Total time: 1800 s
Yield: 3-piece
Cuisine: Indian
Ingredients: 4 - 5 flour . For the base - [ Soak for about hours; 2 Cups Rice ... .; 1 Cup Tuvar Dal ... .; 1/2 Cup Chana Dal ... .; 1/2 Cup Urad Dal Dhuli ... .; Grind the pulses above into a paste .; 2 ... ///. Bottle GourdsGhiyaLaukiDoodhi [ Peeled and grated; 4 - 5 Green Chillies .... [ Chipped finely; 2 - 1/2 Tbsps Jaggery ....; 1 Tsp Turmeric Powder ....; 1 Tsp Chilly Powder ....; 2 Tbsps Curd Salt ... to tastes .; 3 Tbsps Oil ... .; 1 Tbsp Mustard Seeds Rai [ ... .; 2 Tbsps Seeds Seasme ....; To Cook :; 1/2 Tbsp Oil [ times 6 .; 1/2 Tbsp Seeds ... Seasme [ 6 times .

pinksocks @cook_7828550

Well next in the series of Gujarati Food 101 shall be a savoury cake or Handvo. It is essentially a pan cooked savoury tid bit. It comes quiet handy when you do not know what to make for people travelling, it comes helpful when you have loads of guests visiting. It is hit with a super masala tea. Gujju's love their handvo. And it is a perfect balance of spicy and sweet. Needless to say I love it. Please dont be shocked to see the amount of oil that this takes, it is worth it.Gujarati families use the readymade Handvo mix with Kakra Gahu ka loth [Coarse wheat flour]. I shall however tell you how to make it without the ready to use flours.

pinksocks @cook_7828550

Saved

Ingredients

30 mins

3-piece

4 - 5flour . For the base - [ Soak for about hours
2 CupsRice ... .
1 CupTuvar Dal ... .
1/2 CupChana Dal ... .
1/2 CupUrad Dal Dhuli ... .
Grind the pulses above into a paste .
2... ///. Bottle GourdsGhiyaLaukiDoodhi [ Peeled and grated
4 - 5Green Chillies .... [ Chipped finely
2 - 1/2 TbspsJaggery ....
1 TspTurmeric Powder ....
1 TspChilly Powder ....
2 TbspsCurd Salt ... to tastes .
3 TbspsOil ... .
1 TbspMustard Seeds Rai [ ... .
2 TbspsSeeds Seasme ....
To Cook :
1/2 TbspOil [ times 6 .
1/2 TbspSeeds ... Seasme [ 6 times .

Saved

Steps

30 mins

1

Take the grated bottle bourd in a big bowl.
2

Add the handvo Spices and mix well while squeezing the lauki. Let the water of the gourd come out.
3

Add the lentils and rice puree and mix well. It should be of a consistency like that of a pan cake but it shall be lumpy due to the lauki.
4

Taste and Adjust the jaggery and salt. It should taste like a sweet-salty batter with a hint of chilly.
5

Heat the oil for tempering, add the mustard seeds and seasme seeds. Add it to the mixture and mix well.
6

Cover it and put it aside for 3-4 hours.
7

To cook- Side.
8

Heat a shallow, straight bottom pan on a low flame.
9

Add 1/2 Tbsp oil and seasme seeds. Swirl it around to distribute the seeds.
10

Add about 4 ladle full of the mixture and level it straight on the pan.
11

Cover and cook on the lowest flame.
12

First side usually takes about 15 min.
13

Lift one side carefully and see if it has turned nice brown and crisp.
14

Once done, put a thali on the pan and turn the handvo over [uncooked side down.
15

Add another tempering layer of oil and seasme seeds and slide the uncooked side of the handvo in.
16

Cover and cook for another 10 min.
17

Once it if lovely brown, take it out of the pan and let it cook for 2-3 min. [It shall set even more once cooled.
18

Repeat for the remaining batter.