by Pallavi Purani

Step by Step Handvo – Pics

Well I was feeling bad for not posting enough pictures for Handvo [the sweet-savoury cake.

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You shall need: [Makes about 3 handvos as big as the picture below.

For the flour base- [Soak for about 4-5 hours]— you may also use the ready to use handvo ka loth (flour) with gehun ka kakra loth [2:1 ratio.

2 Cup… Rice.

1 Cup… Tuvar Dal.

1/2 Cup… Chana Dal.

1/2 Cup… Dhuli Urad Dal.

For the handvo:

Grind the pulses above into a paste.

2… Bottle Gourds/Ghiya/Lauki/Doodhi [Peeled and grated.

4-5…Green Chillies [Chipped finely.

2-1/2 Tbsp…Jaggery.

1 Tsp…Turmeric Powder.

1 Tsp…Chilly Powder.

2 Tbsp…Curd Salt to taste.

For Handvo Tempering:

3 Tbsp… Oil.

1 Tbsp… Rai [Mustard Seeds.

2 Tbsp…Seasme Seeds.

To Cook:

1/2 Tbsp Oil [6 times.

1/2 Tbsp…Seasme Seeds [6 times.

Print Recipe
Step by Step Handvo - Pics
Well I was feeling bad for not posting enough pictures for Handvo [the sweet-savoury cake.
Servings
Servings
Instructions
  1. Take the grated bottle bourd in a big bowl.
  2. Add the handvo Spices and mix well while squeezing the lauki. Let the water of the gourd come out.
  3. Add the lentils and rice puree and mix well. It should be of a consistency like that of a pan cake but it shall be lumpy due to the lauki.
  4. Taste and Adjust the jaggery and salt. It should taste like a sweet-salty batter with a hint of chilly.
  5. Heat the oil for tempering, add the mustard seeds and seasme seeds. Add it to the mixture and mix well.
  6. Cover it and put it aside for 3-4 hours.
  7. To cook- Side.
  8. Heat a shallow, straight bottom pan on a low flame.
  9. Add 1/2 Tbsp oil and seasme seeds. Swirl it around to distribute the seeds.
  10. Add about 4 ladle full of the mixture and level it straight on the pan.
  11. Cover and cook on the lowest flame.
  12. First side usually takes about 15 min.
  13. lift one side carefully and see if it has turned nice brown and crisp.
  14. Once done, put a thali on the pan and turn the handvo over [uncooked side down.
  15. Add another tempering layer of oil and seasme seeds and slide the uncooked side of the handvo in.
  16. Cover and cook for another 10 min.
  17. Once it if lovely brown, take it out of the pan and let it cook for 2-3 min. [It shall set even more once cooled.
  18. Repeat for the remaining batter.
  19. --------------------
  20. Here are the pics.
  21. Peel the Lauki.
  22. Mix the spices as her the recipe above.
  23. Add the Ground dal/ready to use handvo mix.
  24. Add Curd.
  25. Make the tempering with Mustard Seeds and sesame seeds.
  26. Add the tempering.
  27. Set it aside for a couple of hours [Atleast 2.
  28. Make the base tempering for the Handvo to be cooked [in a shallow pan.
  29. For a pan of size as per the pic, I used 5-6 serving spoons and made a base for handvo.
  30. Cover with a plate, once the bottom of the handvo is nice and brown, and flip it.
  31. Make the tempering again and slide the uncooked/not browned part in the pan.
  32. And it is ready to devour. 🙂
  33. Cheers.
Recipe Notes



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