Handvo
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Post5
Handvo is Gujarati nutritious savoury . It's is crispy from outside and soft from inside.
Inside softness is bought by using grated bottle gourd (dhudhi) in fermented handvo batter .It can be baked in oven or cooked in nonstick pan.
This savoury is perfect for tea party at 4 pm..as a hot snack..to be served with other dry snacks and tea/ coffee.
Open in Cookpad AppCooking Instructions
- 1
In mixing vessel add handvo flour,mix whisked curd and make idli like batter(if needed add little water).Cover and keep to ferment for 6 hours.
- 2
At the time of making add salt, asafoetida, turmeric powder, green chillies- ginger paste,grated bottle gourd in fermented batter. Do tempering of 1 tbsp oil,urad dal, mustard and cummin seeds, sesame seeds..and pour in fermented batter.
- 3
Mix well. Heat 10" daimeter nonstick pan add heat 3 tbsp oil..as oil being heated add soda bi carb in prepared batter,mix gently for 30 secs.
- 4
Pour this batter in nonstick pan,cover and cook for 8 minutes till the base is golden brown in colour.
- 5
Uncover the half cooked handvo,place a same size plate on it..pick the pan,over turn it. Put half cooked handvo on plate..Glide the uncooked side back in nonstick pan.. from plate. Cover and cook for 5-7 mins until lower side till it turns crisp and golden brown in colour.
- 6
Cool slightly,Cut into 8 slices..Serve immediately hot Handvo with coconut-coriander chutney.
- 7
For baked Handvo..pour the prepared batter in greased baking tray,bake in preheated oven at 200C for 35-40 mins..or till upper crust turn golden brown in colour.
- 8
For Coconut coriander chutney..grind 1 cup of chopped coriander leaves,1/2 cup grated coconut,3 green chillies,a piece of ginger,1 tsp roasted gram(dalia),salt to taste. Add whisked fresh curd to make semi liquid chutney.
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