Categories
Dinner snacks

(30) Handavo

Spicy cake

Ingredients:

Batter

500 gms handava batter{ 100 gms rice (chawal),50 gms. white urad(udad dal),50 gms. lentil( tur dal), 50 gms chickpeas (channa dal) soak and make coarse batter}.

Keep aside this batter upto 6-8 hrs. for fermentation

or

In market you will get ready made Idli-dosa batter .Same you can use to make handavo. Only after adding ½ cup suji.which will give crispiness to upper and lower layer of handava.

Masala:

4 tb sp. sugar,2 tsp chilli pd,3tsp.cumincoriander pd. 1/2 tsp haldi,4 tbsp.curd ½ inch grated ginger,2 green chilli paste.1 tsp soda ,3 tsp. salt.

Tempering ingredients for mixing with batter:

1/2 tsp rai ( mustard seeds),2 pinch of hing (Asafoetida),one tbsp.oil.

Tempering ingredients for pouring batter in pan.

2 tbsp.oil, ¼ tsp.mustard(rai) seeds, ½ tsp.sesame seeds and ½ tsp.sesame seeds for sprinkling over batter

Method

(1) In fermented handva batter add all masalas. Mix thoroughly. Sprinkle soda powder on batter

(2) Preheat tempering vessel ,add oil and rai and wait for crackling sound then add hing.

(3) Pour mixture over handwa batter and then mix thoroughly.

(4) Heat kadhai(pan) with oil and add mustard seeds . After crackling sound add sesame seeds and half of the batter.

(5) Cover the pan with lid .Cook the handavo until the upper surface look cooked or pierce knife which comes out clean and bottom surface turns light brown.

(6) Flip gently and again cook on slow flame upto 4-5 mins. or turns light brown.

Remaining half batter, repeat same process for making handvo.

7) Enjoy your handavo with sweet chutney,green chutney and vegetables soup.

8) You can also add boiled vegetables like green peas and sweet corns and / or grated vegetables like bottle guard zucchini , carrots .It will enhance the taste as well as nutrition.

Handavo in kadhai
Handavo in frying pan

List of my other recipes.

Rajeshree Gandhi's avatar

By Rajeshree Gandhi

Life is a journey of evolving roles, each with its own beauty and wisdom. From the structured world of academia to the ever-evolving realm of homemaking, I have embraced each phase with passion and grace. When my children settled into their own lives, I found myself with a renewed sense of purpose—to document and share the wealth of knowledge I have gathered over the years.

During the lockdown, I realized that my experiences in cooking, home remedies, and life’s simple yet profound lessons could serve as a source of inspiration for others. Meticulously and with great concern for the palate, gut health, overall well-being, and the emotional gratification of savoring each preparation, I began crafting a collection of love-filled, cherished recipes, time-tested remedies, and stories woven with warmth and wisdom.

I write under the name "Rajeshree's Kitchen", where I share detailed recipes—the kind that provide exact measurements for ingredients like salt and water, which are often left to personal interpretation in most other kitchen blogs. Additionally, I include practical tips with clear reasons behind them, ensuring that every piece of advice is rooted in understanding and experience. My aim is to make cooking approachable yet precise, helping readers not just recreate dishes but truly connect with the joy of cooking.

This endeavor is my way of preserving traditions, sharing insights, and connecting with those who seek both knowledge and comfort in life's everyday moments.

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