Suji handvo

Name: Suji handvo
Total time: 1200 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 cup suji (rava / semolina); 1/4 cup besan(gram flour); 1/2 cup curd (dahi / yogurt); 3/4 cup water (adjust as needed for a thick, pouring batter); 1 tsp fruit salt (Eno) or ½ tsp baking soda; 1 tsp sugar; 2 tsp salt; 1/4 cup grated bottle gourd (lauki / doodhi); 1/4 cup grated carrot; 1 onion finely chopped; 1 tsp ginger-garlic paste; 2 tbsp freshly chopped coriander leaves; 1 green chilli finely chopped; 1 tbsp Tempering (Tadka): oil; 1 tsp mustard seeds (rai); 1 ½ tsp white sesame seeds (til; 10-12 curry leaves; 1 pinch hing (asafoetida)

Monika Jain @monika_jain

#CA26

Monika Jain @monika_jain

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Ingredients

20 mins

2 servings

2 cupsuji (rava / semolina)
1/4 cupbesan(gram flour)
1/2 cupcurd (dahi / yogurt)
3/4 cupwater (adjust as needed for a thick, pouring batter)
1 tspfruit salt (Eno) or ½ tsp baking soda
1 tspsugar
2 tspsalt
1/4 cupgrated bottle gourd (lauki / doodhi)
1/4 cupgrated carrot
1onion finely chopped
1 tspginger-garlic paste
• 2 tbsp freshly chopped coriander leaves
1green chilli finely chopped
Tempering (Tadka):• 1 tbsp oil
1 tspmustard seeds (rai) • 1 ½ tsp white sesame seeds (til
10-12curry leaves
1 pinchhing (asafoetida)

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Steps

20 mins

1

Prepare the Batter:
In a large mixing bowl, combine the suji, curd, and half of the water. Mix well and let it rest for about 10 to 15 minutes so the semolina absorbs the moisture.
2

Add Vegetables and Spices:
Stir in the grated bottle gourd, carrot,onion ginger-garlic paste, green chillies, coriander leaves, sugar, and salt. Add a little extra water if the batter is too thick.
3

Activate with Eno:
Just before cooking, add the fruit salt (Eno) with a teaspoon of water on top. Gently fold it into the batter until it turns light and fluffy.
4

Make the Tempering:
Heat 2 tablespoons of oil in a non-stick pan or a heavy-bottomed kadhai on low-medium heat. Add the mustard seeds, cumin seeds (optional), hing, curry leaves, and sesame seeds, letting them crackle.
5

Cook the Handvo:
Pour the prepared suji batter into the pan over the tempering and spread it out evenly. Cover the pan with a lid and cook on a low flame for about 8 to 10 minutes until the bottom turns golden and crisp.
6

Flip and Crisp:
Carefully flip the handvo using a large plate or spatula. Drizzle a little more oil around the edges and cook uncovered on the other side for another 5 to 7 minutes until crisp and golden brown
7

1. Perform a knife or toothpick test to ensure it is cooked through the center. Allow it to cool for a couple of minutes, cut into wedges, and serve hot with corainder chutney and tomato ketchup.