Handvo

Name: Handvo
Cuisine: Indian
Ingredients: 3/4 cup sooji (semolina); 2 tbsp. besan (gram flour); 3/4 cup green papaya, grated; 1/2 cup yoghurt; 1 tbsp. lime juice; to taste salt; 1/4 tsp. turmeric powder; 1/2 tsp. red chilli powder (opt); 1 tbsp. ginger, grated; 2 green chilies, chopped (opt); 1 tsp. kasuri methi (dry fenugreek leaves), crushed; 2-3 tbsp. oil; 1 tsp. mustard seeds; 1 tbsp. sesame seeds; 1 / 4 tsp. asafoetida (hing); 1 sprig curry leaves; 1 tsp. eno fruit salt; chopped coriander leaves and grated fresh coconut to garnish

Bethica Das @kitchen_flavours

Sharjah (UAE)

#healthyjunior - Handvo is a traditional and a healthy Gujarati snack, which can be either had as an appetizer, evening snack or for breakfast. It can be cooked through various methods - by baking, steaming or pan frying. This is the steaming method.

It is generally cooked with rice-lentils combo, but I went in for semolina which is an instant version. Lauki / bottle gourd is traditionally added to the batter, but I tried out with green papaya. So if you want to serve some nutritious snack, then go ahead and prepare this simple dish.

Bethica Das @kitchen_flavours

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Ingredients

3/4 cupsooji (semolina)
2 tbsp.besan (gram flour)
3/4 cupgreen papaya, grated
1/2 cupyoghurt
1 tbsp.lime juice
to tastesalt
1/4 tsp.turmeric powder
1/2 tsp.red chilli powder (opt)
1 tbsp.ginger, grated
2green chilies, chopped (opt)
1 tsp.kasuri methi (dry fenugreek leaves), crushed
2-3 tbsp.oil
1 tsp.mustard seeds
1 tbsp.sesame seeds
1/ 4 tsp. asafoetida (hing)
1 sprigcurry leaves
1 tsp.eno fruit salt
chopped coriander leaves and grated fresh coconut to garnish

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Steps

1

In a bowl, mix together all the ingredients from sooji to kasuri methi. Add required quantity of water to make it into a thick batter.
2

Heat oil in a pan and temper with mustard seeds. After it stops popping, add the asafoetida, curry leaves and sesame seeds. Saute for a few seconds and switch off the gas. Pour half of this mix to the batter and mix well. Just before steaming, add the eno fruit salt and combine well.
3

Pour the batter onto a greased steel container.
4

Steam in a pressure cooker (without the vent), in a steamer or in a deep pan for 10 minutes on high flame and 5 minutes on a low flame.
5

When cool, flip it over on a serving plate.
6

Cut into desired shapes and pour the remaining tempering on the handvo. Serve, garnished with coriander leaves and grated coconut.