Wednesday, 28 November 2012

205. handvo

masala chai, handvo, drive-in

I remember my mum would make handvo (indian cake) nearly every Sunday. If we were going to Drive In to watch a movie or having a meal at home, Sunday would be handvo day. She would make it on a jiko (sigri) with more hot coal on top of the pan or sufuria. That handvo always tasted yummy and soft. Modern times and the charcoal stove is out and in comes the oven. Not the same as the jiko one but I still make handvo as its one of my favourite snack. Never made handvo on my own when I got married as Nunu would bake it. She would add onion, carrots, cabbage, doodhi (bottle gourd) and so many other ingredients. My bhabhi adds cooked peas. Any version and they all taste good. Make a thin layer or a thick layer, the choice is yours. Add whatever vegetable you like. The more the merrier! Ready made handvo flour is available in most shops but I prefer to make it with soaked rice and lentils as Ajay is allergic to chickpeas. Ready made flour has rice and chickpeas. Soaking the rice and lentils makes the handvo more softer.







HANDVO
Serves 6 to 8 or 20 pieces

2 cups rice
¾ cup yellow moong (split green gram) or chana (chickpea) lentils
¼ cup tuvar (split pigeon pea) lentil
1 cup sour yogurt
¼ cup warm water
¼ cup semolina (sooji)
2 cups chopped fresh fenugreek (methi)
1 cup grated carrot
1 medium onion, chopped finely
2 to 3 cups lightly packed grated doodhi (bottle gourd)
1 tsp cinnamon powder
½ tsp clove powder
½ tsp eno or soda bicarbonate (baking soda)
2 tsps salt
2 to 3 tsps sugar
2 tsps ginger paste
1 tsp green chilli paste
½ tsp turmeric powder (haldi)
½ to 1 tsp red chilli powder

for tempering (vaghar):
½ cup oil
4 to 6 cloves
8 to 10 peppercorns
2 one inch cinnamon sticks
1 tsp mustard seeds (rai)
1 tsp cumin seeds (jeera)
1 tsp fenugreek seeds (methi)
½ tsp carom seeds (ajwain)
1 to 2 whole dry red chillis (optional)
¼ tsp asafoetida (hing)

2 tbsps oil for greasing
¼ cup sesame seeds (tal)

  1. Soak rice and lentils separately for 6 to 8 hours in lukewarm water.
  2. Drain out the water, wash the rice and lentils.
  3. Process the rice and then the lentils in a food processor into a grainy and coarse consistency.
  4. Mix both the pastes.
  5. Add yogurt, warm water and ½ tsp methi seeds to the mixture and mix well.
  6. Cover the mixture and leave it to ferment in a warm place for 6 hours.
  7. Preheat the oven to 180°C.
  8. Once it is fermented add the sooji, vegetables, salt, sugar and spices except for the eno or baking soda.
  9. Mix the batter well.
  10. Heat oil for tempering in a small pan.
  11. When it is hot add cinnamon, cloves, peppercorns, methi, dry chillis, mustard seeds, cumin seeds, carom seeds and finally hing.
  12. Pour the tempered oil into the batter and mix it well.
  13. Finally add the eno or soda bicarbonate and mix well.
  14. Grease a tray about 16X12 inches with the oil.
  15. Pour the batter into the tray and level it out with a spoon. The batter should be a bit runny.
  16. Sprinkle the sesame seeds over it.
  17. Put the tray into the hot oven and bake the handvo for 30 minutes.
  18. After 30 minutes increase the temperature to 200°C and bake further for 10 to 15 minutes to allow the top to becomes brown or place it under the hot grill or broiler for 5 minutes.
  19. Remove the handvo from the oven.
  20. Let it cool down a bit in the tray before you cut it into pieces.
  21. Serve with nice masala tea or milk.
Tips :
  • Add grated cabbage instead of doodhi or a bit of both.
  • Add finely chopped spinach (palak).
  • For a more crunchier top, add extra oil on top before baking.
  • Adjust the amount of spices according to your taste.
  • The size of the tray is just a guidance, use 2 small trays or any you prefer. As I mentioned before, depends on how thick or thin you want the handvo to be.
  • Add grated zucchini along with the doodhi.


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Wednesday, 28 November 2012

205. handvo

masala chai, handvo, drive-in

I remember my mum would make handvo (indian cake) nearly every Sunday. If we were going to Drive In to watch a movie or having a meal at home, Sunday would be handvo day. She would make it on a jiko (sigri) with more hot coal on top of the pan or sufuria. That handvo always tasted yummy and soft. Modern times and the charcoal stove is out and in comes the oven. Not the same as the jiko one but I still make handvo as its one of my favourite snack. Never made handvo on my own when I got married as Nunu would bake it. She would add onion, carrots, cabbage, doodhi (bottle gourd) and so many other ingredients. My bhabhi adds cooked peas. Any version and they all taste good. Make a thin layer or a thick layer, the choice is yours. Add whatever vegetable you like. The more the merrier! Ready made handvo flour is available in most shops but I prefer to make it with soaked rice and lentils as Ajay is allergic to chickpeas. Ready made flour has rice and chickpeas. Soaking the rice and lentils makes the handvo more softer.







HANDVO
Serves 6 to 8 or 20 pieces

2 cups rice
¾ cup yellow moong (split green gram) or chana (chickpea) lentils
¼ cup tuvar (split pigeon pea) lentil
1 cup sour yogurt
¼ cup warm water
¼ cup semolina (sooji)
2 cups chopped fresh fenugreek (methi)
1 cup grated carrot
1 medium onion, chopped finely
2 to 3 cups lightly packed grated doodhi (bottle gourd)
1 tsp cinnamon powder
½ tsp clove powder
½ tsp eno or soda bicarbonate (baking soda)
2 tsps salt
2 to 3 tsps sugar
2 tsps ginger paste
1 tsp green chilli paste
½ tsp turmeric powder (haldi)
½ to 1 tsp red chilli powder

for tempering (vaghar):
½ cup oil
4 to 6 cloves
8 to 10 peppercorns
2 one inch cinnamon sticks
1 tsp mustard seeds (rai)
1 tsp cumin seeds (jeera)
1 tsp fenugreek seeds (methi)
½ tsp carom seeds (ajwain)
1 to 2 whole dry red chillis (optional)
¼ tsp asafoetida (hing)

2 tbsps oil for greasing
¼ cup sesame seeds (tal)

  1. Soak rice and lentils separately for 6 to 8 hours in lukewarm water.
  2. Drain out the water, wash the rice and lentils.
  3. Process the rice and then the lentils in a food processor into a grainy and coarse consistency.
  4. Mix both the pastes.
  5. Add yogurt, warm water and ½ tsp methi seeds to the mixture and mix well.
  6. Cover the mixture and leave it to ferment in a warm place for 6 hours.
  7. Preheat the oven to 180°C.
  8. Once it is fermented add the sooji, vegetables, salt, sugar and spices except for the eno or baking soda.
  9. Mix the batter well.
  10. Heat oil for tempering in a small pan.
  11. When it is hot add cinnamon, cloves, peppercorns, methi, dry chillis, mustard seeds, cumin seeds, carom seeds and finally hing.
  12. Pour the tempered oil into the batter and mix it well.
  13. Finally add the eno or soda bicarbonate and mix well.
  14. Grease a tray about 16X12 inches with the oil.
  15. Pour the batter into the tray and level it out with a spoon. The batter should be a bit runny.
  16. Sprinkle the sesame seeds over it.
  17. Put the tray into the hot oven and bake the handvo for 30 minutes.
  18. After 30 minutes increase the temperature to 200°C and bake further for 10 to 15 minutes to allow the top to becomes brown or place it under the hot grill or broiler for 5 minutes.
  19. Remove the handvo from the oven.
  20. Let it cool down a bit in the tray before you cut it into pieces.
  21. Serve with nice masala tea or milk.
Tips :
  • Add grated cabbage instead of doodhi or a bit of both.
  • Add finely chopped spinach (palak).
  • For a more crunchier top, add extra oil on top before baking.
  • Adjust the amount of spices according to your taste.
  • The size of the tray is just a guidance, use 2 small trays or any you prefer. As I mentioned before, depends on how thick or thin you want the handvo to be.
  • Add grated zucchini along with the doodhi.


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No comments:

Post a Comment

Thank you for stopping by. Your comments are valuable to me.