Tuesday 25 June 2013

Handvo





Ingredients:
  • Rice: 1 cup
  • Toor daal: 1/4 cup
  • Chana daal: 2 tbsp
  • Washed Urad daal: 2 tbsp
  • Split Green Grams/ Moong Chilka: 2 tbsp
  • Corn Flour/ Makki ka Atta: 2 tbsp (optional)
  • Yogurt: 1/2 cup
  • Oil: 2 tbsp
  • Ginger paste: 2 tsp
  • Garlic paste: 1 tsp
  • Green chilli: 2-3 (chopped or ground)
  • Bottlegourd/ Lauki/ Dudhi/ Ghiya: 1 cup (grated) (Drain all the water by using strainer)
  • Fresh Methi leaves: 1/4 cup (chopped)
  • Coriander leaves (chopped)
  • Salt: to taste
  • Sugar: 1.5 tsp
  • Eno: 1 tsp
  • Onion: 1 (chopped)
  • Red chilli pwd: to taste
  • Baking soda: 1/2 tsp
  • Turmeric pwd: 1 tsp
  • Coriander pwd: 1/2- 1 tsp
  • Sesame seeds: 1-2 tsp (for spreading on batter before baking)
  • For tempering:
    • Oil: 3-4 tbsp
    • Asafoetida/ Hing: a pinch
    • Mustard seeds: 1 tsp
    • Curry leaves: a few
    • Sesame seeds: 1 tsp
    • Red whole chilli: 1-2 (broken) 

Method:
  • Wash and soak rice and daals for  4-5 hours.Grind to form a coarse paste.
  • Add corn flour, yogurt, oil (2 tbsp) and enough lukewarm water (if needed) to form a semi-viscous batter. (See pic on right)
  • Keep it overnight for fermentation. Don't ferment for more than 6-8 hours. 
  • Next day, Preheat oven at 200 deg C.
  • Add grated dudhi, coriander leaves, methi leaves, sugar, salt, garlic paste, ginger paste, onion, red chilli pwd, baking pwd, eno, green chilli, turmeric pwd and coriander pwd. Mix well.
  • Tempering/ tadka:
    •  Heat oil in pan. Add hing, mustard seeds, curry leaves, sesame seeds(1 tsp) and red whole chilli.
    •  Let them splutter. Turn off the gas.
  • In a baking dish, spread half of the tadka.
  • Pour the batter in the baking dish.
  • Spread sesame seeds on the batter.
  • Spread the remaining half of the tadka.
  • Bake in oven for 45- 50 mins at 200deg C until it is properly cooked. (Put a knife in the center and see if the batter doesn't stick to it ). Check after 30 mins, if its still uncooked keep for another 10-15 mins. 
  • Again keep the batter for browning in oven for 10 mins at 160 deg C.


PS:
  • You can add any vegetable of your choice like carrot (shredded), zucchini (shredded). But drain all the water using strainer.
  • You can  try using whole wheat flour (2 tbsp) instead of Corn Flour.
  • For fermentation, keep the batter at warm place like boiler room.
  • You can also make handvo in muffin tray (using muffin paper cases) as small muffins (if you want to take them for picnic/ trip)
  • For better taste, the depth of the handvo batter in the baking tray should not be more than 3-4 cm. If you have excess batter, make in two separate trays.

Below pics shows Handvo without Fenugreek Leaves and without CornMeal Flour:



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