Monday, 27 August 2012

Instant Pan Handvo

Its a quick and easy to prepare crispy Gujarati snack...


  • Coarse Sooji : 1 cup
  • Besan: 1/4 cup
  • Oil: 1-2 tbsp
  • Salt: to taste
  • Yogurt: 1/2 cup
  • Ginger paste: 1/2 tsp
  • Green chilli paste : to taste
  • Haldi: a pinch
  • Sugar: a pinch
  • Coriander powder: 1/4 tsp
  • Cumin powder: 1/4 tsp
  • Lemon juice: 1/4 tsp- 1/2 tsp
  • Baking soda: a pinch
  • Bottle gourd/ Dudhi - 1/2 (grated) (You can use vegetables like- peas or fresh methi leaves also)
  • For tempering:
    • Oil: 4 tbsp
    • Curry leaves
    • Sesame seeds: 1 tsp
    • Mustard seeds: 1 tsp
  1. Preparing the mixture:
    • In a bowl, add sooji, besan, oil (1-2 tbsp), salt, yogurt, ginger paste, green chilli paste, haldi, sugar, coriander pwd, cumin pwd, bottle gourd. Mix well. The consistency of the mixture should be thick. Add a very little water if needed.
    • Add lemon juice. Mix well. 
  2. Tempering: Heat 4 tbsp oil in a non-stick pan. Add curry leaves, mustard seeds, sesame seeds. Let them splutter.
  3. Add baking soda to the mixture. Mix well. (Remember, baking soda is to be added just before pouring the mixture in non-stick pan)
  4. Pour this mixture in non-stick pan (containing mustard seeds tempering). Spread mixture properly on the tempering. (If oil comes on top, its good) Cover and cook on low-flame for approx. 7-8 mins.
  5. Next step is to turn the side of handvo (Flipping the side of handvo):
    • For that, cover the non-stick pan with the plate.
    • Turn the pan upside down on the plate. Handvo will come out on the plate.
    • Now slide the  handvo again in the pan to cook the other side for 2-3 mins on low flame. (Here the side of handvo which was on the top earlier is now the bottom side, to get cooked. In short, the side gets flipped).
    • Cut with pizza cutter/ knife.
  6. Serve with tomato ketchup and coriander chutney.

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