HOW TO MAKE HANDVA (GUJARATI FOOD)

                                                    HANDVA



HANDVA  a traditional Gujarati savory cake. Handvo is typically made with a fermented batter of rice, lentils, and vegetables, resulting in a fluffy and flavorful dish. Here's a recipe that captures the human feel and taste:



Ingredients:


1 cup rice

1/2 cup split yellow lentils (toor dal)

1/4 cup split chickpeas (chana dal)

1/4 cup split green gram (moong dal)

1/4 cup split black gram (urad dal)

1/2 cup yogurt

1/4 cup buttermilk

1 cup grated bottle gourd (doodhi/lauki)

1/2 cup grated carrot

1/2 cup grated zucchini

1/4 cup chopped spinach

2 tablespoons grated ginger

2 green chilies, finely chopped

1 teaspoon turmeric powder

1 teaspoon red chili powder

1 teaspoon cumin seeds

1 teaspoon mustard seeds

1/2 teaspoon asafoetida (hing)

1 tablespoon sesame seeds

2 tablespoons oil

Salt to taste

Fresh coriander leaves for garnish.


For tempering (tadka):

2 tablespoons oil

1 teaspoon mustard seeds

1 teaspoon sesame seeds

6-8 curry leaves

2-3 dried red chilies (optional)

 HANDVA Instructions

:

Rinse the rice and lentils together and soak them in water for about 5-6 hours. Drain the water.

Grind the soaked rice and lentils into a smooth batter using a blender or food processor. The consistency should be similar to dosa batter.

Transfer the batter to a large mixing bowl and add yogurt, buttermilk, grated bottle gourd, grated carrot, grated zucchini, chopped spinach, grated ginger, green chilies, turmeric powder, red chili powder, and salt. Mix well to combine.

Cover the bowl and let the batter ferment for 6-8 hours or overnight. The fermentation process will give it a tangy flavor and help in making it light and fluffy.

After the batter has fermented, preheat your oven to 375°F (190°C). Place a baking dish or cake tin in the oven to heat up.

In a small pan, heat 2 tablespoons of oil and add mustard seeds, cumin seeds, asafoetida, and sesame seeds. Let them splutter and sizzle for a few seconds. Turn off the heat and add this tempering to the fermented batter. Mix well to incorporate the tempering throughout the batter.

Grease the hot baking dish with oil and pour the batter into it. Smooth the top with a spoon.

Place the baking dish in the preheated oven and bake for about 40-45 minutes or until the top turns golden brown and a toothpick inserted into the center comes out clean.

While the handvo is baking, prepare the tempering (tadka) by heating 2 tablespoons of oil in a small pan. Add mustard seeds, sesame seeds, curry leaves, and dried red chilies. Let them splutter and release their flavors. Turn off the heat and keep it aside.

Once the handvo is baked, remove it from the oven and pour the prepared tempering evenly over the top.

Garnish with fresh coriander leaves and let it cool for a few minutes.

Slice the handva  into pieces and serve warm with green chUTNEY .. 

Note: all proceed also done with  pan.....same instructions...

Our delicious 😋 handva is ready..


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