Handvo Recipes

HANDVO (SAVORY VEGETABLE SEMOLINA BREAD)

Steps:

• Arrange an oven rack in the lowest position and heat oven to 350 degrees.
• Make the handvo: In a large (10-inch) cast-iron or nonstick oven-safe skillet, heat the vegetable oil over medium-high. When the oil begins to shimmer but is not yet smoking, add the peanuts and fry, stirring continuously, until they begin to take on color and toast, a minute or two. Immediately add the cumin seeds, stirring just until they begin to pop and sizzle, about 10 seconds, then immediately stir in the curry leaves and turn off the heat. (Be careful as the curry leaves will spatter.) Scrape into a large bowl. Reserve the skillet, but don't clean it.
• To the bowl, add the carrots, semolina, fenugreek, cilantro, yogurt, chickpea flour (if using), ginger, salt, baking powder, chile powder, turmeric and baking soda. Stir until well mixed. Run the hot water tap until the water is very hot (120 degrees) and measure out 1 cup. (Or heat 1 cup water to about 120 degrees in a small pot or kettle.) Add to the semolina-carrot mixture and stir until everything is evenly mixed. Immediately pour it into the skillet you used to toast the spices in the oil. Sprinkle the sesame seeds and the pumpkin seeds, if using, over the top.
• Bake until the sides pull back a little from the edges and the center is set, 40 to 45 minutes. It is better to overbake rather than underbake to achieve a crisp crust. Cool in the pan on a rack for 10 to 15 minutes.
• Meanwhile, make the yogurt sauce: In a small bowl, stir together the yogurt, sugar and salt. Set this aside and, in a small skillet, heat the oil over medium-high to high. When the oil begins to shimmer but is not yet smoking, add the garlic. Stirring constantly, cook it just until the edges turn golden brown, about 1 minute, then immediately add the mustard seeds and chopped curry leaves, and remove the pan from the heat. Carefully pour the oil into the seasoned yogurt, leaving a few teaspoons of the spices and herbs in the pan, and fold the oil and yogurt together. Sprinkle the reserved spices and herbs and the chile powder over the top.
• If the edges of the handvo are stuck to the skillet, use a spatula to release the sides. Flip the handvo out of the pan or, to serve it with the seeds on top, gently slide it onto a serving plate using a large spatula. Cut into slices or squares and serve warm or at room temperature with the yogurt sauce.

HANDVO RECIPE

Steps:

• In a bowl or pan take 1 cup rice, ½ cup moong dal. 1 tablespoon tuvar dal and 1 tablespoon urad dal
• You can add 1 tablespoon chana dal if you want.
• Rinse a couple of times with water and then soak rice & dals for 4 to 5 hours in enough water.
• Later drain all the water and add the rice & dals in a grinder jar.
• Add ½ cup curd (dahi).
• Grind to a batter where you get a rava like consistency in the rice. You can grind the batter in batches also. Do not add any water while grinding.
• Remove the batter in a bowl. Add ¼ teaspoon baking soda.
• Mix very well. Cover the pan and ferment the batter for 8 to 9 hours or overnight.
• Next day the batter will have tiny bubbles and a faint sour aroma.
• In a small grinder take 1 teaspoon chopped ginger, 1 teaspoon chopped garlic, 2 teaspoons chopped green chilies.
• Add 1 tablespoon water and grind to a smooth paste. Keep aside. You can even crush ginger, garlic and green chilies in a mortar-pestle.
• Rinse, peel and grate 1 small bottle gourd (lauki, ghia, dudhi, opo squash). You will need 1 cup tightly packed grated bottle gourd.
• Heat 1 tablespoon oil in a small pan.
• Add ½ teaspoon mustard seeds and let them crackle.
• Then add 5 to 6 fenugreek seeds, 1 pinch asafoetida and 1 teaspoon chopped curry leaves.
• Fry for a few seconds.
• Then add the ginger+garlic+green chilli paste.
• Saute till the raw aroma of ginger and garlic goes away.
• Add 1 cup tightly packed grated bottle gourd.
• Also add ½ teaspoon turmeric powder and ½ teaspoon coriander powder.
• Mix well and then switch off the flame.
• Now add ¼ cup chopped coriander leaves and mix well again.
• Add the tempered bottle gourd mixture to the handvo batter.
• Add salt as required and again mix very well.
• Heat a pan and spread 1 to 2 teaspoons oil in it. Spread on the sides too. Keep the flame to a low.
• Now pour 1.5 to 2 ladles of the handvo batter in the pan. Keep a thickness of 1 to 1.5 inches. You can add more also, but then the handvo will increase in size and take a long time to cook.
• Gently shake the pan, so that the batter spreads neatly or you can level the batter with the spoon.
• Sprinkle some sesame seeds on top all over the batter.
• Cover the pan with a lid and then cook handvo on a low flame.
• Do check a couple of times when the handvo is cooking.
• When you see the sides golden, then with a spatula gently lift and turn over. The top will also look cooked. You will also see some golden spots on the base.
• If you use more oil, the entire base will be crisp and golden. If less oil is used, then some golden spots will be visible.
• Cook the second side too. If you want you can drizzle some oil from the sides. When cooking the second side, no need to cover with lid.
• Cook till you see golden spots on this side too and the handvo gets cooked well.
• Remove and serve handvo hot with coriander chutney, sesame chutney or papaya chutney. This way prepare handvo with the rest of the batter. If there is leftover batter, then refrigerate it and use it the next day.

HANDVO RECIPE (OVEN BAKED & STOVETOP)

Steps:

• Add rice and lentils to a large pot and rinse well a few times. Drain the water. Soak it in enough water for 3 to 4 hours.
• Drain the water and add the rice, lentils, plain yogurt/curd and ½ cup to a grinder jar.
• Blend to a smooth yet slightly coarse and thick batter (idli batter consistency). Add more water carefully if required, we want a thick batter.
• Cover and ferment overnight or skip the fermentation to use baking soda or eno.
• When you are ready to make the handvo, grate the vegetables and chop the greens. If you want to bake, preheat the oven to 180°C (350°F) for at least 15 mins.
• Add the vegetables, salt, turmeric, ginger paste, hing, green chili, red chili powder and sugar to the batter. Stir well. Taste test and adjust the seasonings.
• Pour oil to a 6 or 7 inch skillet and heat it on a low heat. Add mustard and jeera seeds. When they splutter, add curry leaves. Fry until they turn crisp.
• Add the sesame seeds and spread them well all over the pan. (If you intend to bake then set aside half of the tempering.)
• While you perform the above step, add baking soda to the batter and pour lemon juice over it. The mixture will get frothy. Mix it well with the batter.
• Pour the batter to the hot skillet as much as you want. Gently spread the top evenly. (for baking, sprinkle the tempering we set aside all over on the top)
• To bake in oven: Turn off the stove and transfer the skillet to the oven and bake for 35 to 45 minutes until a tester inserted comes out clean. The baking time depends on the pan size. For a 6 to 7 inch skillet it takes 35 to 40 mins. For the top golden crust you may broil for 2 mins.
• Stovetop: Cover and cook on a low heat, until the top layer becomes almost dry and the bottom layer turns golden brown. This takes about 5 to 7 mins, flip it gently. The cook time depends on how much batter you pour and the size of your pan.
• Cook the other side until crisp and golden. Flip again and cook on a medium heat until crusty.
• Repeat with the remaining batter to make handvo.
• Remove the handvo to a wired rack and cool before cutting it. Serve with chutney or any sauce.