Ingredients:
- 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 (optional)
- Coriander powder: 1/4 tsp
- Cumin powder: 1/4 tsp
- Lemon juice: 1/4 tsp- 1/2 tsp (optional)
- Baking soda: a pinch
- Eno: 1/2 tsp (optional)
- Nuts- almonds, roasted peanuts, cashews (you can chop them or coarsely grind them)
- Vegetable: (You can use vegetables of your choice)
- Bottle gourd/ Dudhi - 1/2 (grated)
- Carrot: grated
- Capsicum: finely chopped
- For tempering:
- Oil: 4 tbsp
- Curry leaves
- Sesame seeds: 1 tsp
- Mustard seeds: 1 tsp
Method:
- 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, vegetables and nuts. Mix well. The consistency of the mixture should be thick. Add a very little water if needed. Keep aside for 5-7 mins.
- Add lemon juice. Mix well.
- Tempering: Heat 4 tbsp oil in a non-stick pan. Add curry leaves, mustard seeds, sesame seeds. Let them splutter.
- Add baking soda and eno to the mixture. Mix well. (Remember, baking soda and eno is to be added just before pouring the mixture in non-stick pan)
- Pour this mixture in non-stick pan (containing mustard seeds tempering). Spread mixture properly on the tempering. (If oil comes on top, it's good- see pic below) Cover and cook on low-flame for approx. 8-12 mins (or more).
- 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 5-10 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.
- Serve with tomato ketchup and coriander chutney.
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