Authentic Gujarati Mixed Veg HandvoVeg
Warm up your winter with this delicious and healthy Mix Veg Handvo! This traditional Gujarati savoury cake is a perfect blend of fermented rice and lentils packed with fresh vegetables like cabbage, carrots, and capsicum. Crispy on the outside and soft and spongy on the inside, this wholesome dish is seasoned with aromatic spices and tempered to perfection. Whether enjoyed for breakfast or as an evening snack, it is the ultimate comfort food for a chilly day.
Ingredients
Handvo Batter Base:
1 cup Cooked Rice
1 cup Bengal Gram (Chana Dal)
1 cup Pigeon Peas (Toor Dal)
1 cup Black Gram (Urad Dal)
1 tsp Fenugreek Seeds
Batter Additions & Seasoning:
1 cup Curd
1 tbsp Cumin Powder
1 tbsp Coriander Powder
1 tsp Garam masala Powder (Hot Spices)
1 tsp Sugar
1 tsp Carom Seeds (Ajwain)
1 tsp Asafoetida Powder (Hing)
1 tbsp Red Chilli Powder
1 tsp Turmeric Powder
to taste Salt
2 tbsp Oil
1 tsp Fruit salt (Eno)
Vegetables:
1 cup Cabbage (chopped)
1 cup Carrot (chopped)
1 piece Green Capsicum (chopped)
Tempering:
3 tbsp Oil
1 tsp Mustard Seeds
1 tsp Cumin Seeds
2 tsp Red Chilli Powder
Instructions
Step 1— Prepare the Batter Base
1
Combine the rice, split chickpeas (chana dal), split pigeon peas (tur dal), split white lentils (urad dal), and fenugreek seeds.
2
Wash the mixture thoroughly under running water.
3
Soak the mixture for six hours until the grains and lentils are plump.
4
Grind the mixture into a smooth batter and allow it to ferment in a warm place for another six hours.
Step 2— Prepare the Batter Mix
1
Once fermented, mix in the curd (dahi).
2
Add the coriander and cumin seed powder, garam masala, sugar, carom seeds (ajwain), asafoetida (hing), red chilli powder, turmeric powder, and salt.
3
Stir in a little refined or peanut oil.
4
Add the chopped cabbage, carrots, and capsicum to the batter and mix well.
5
Fold in the fruit salt just before you are ready to cook to ensure the batter remains light and airy.
Step 3— Cooking the Handvo
1
Heat oil in a pan or kadhai.
2
Add mustard seeds and cumin seeds to the hot oil. Once they start spluttering, pour the batter into the pan.
3
Spread the batter evenly to create a thick, cake-like layer.
4
Cover the pan and cook on low flame for about 10 minutes, allowing it to steam and bake.
Step 4— Flipping and Finishing
1
Once the bottom has crisped and released from the pan, brush the top with a teaspoon of oil and sprinkle with a little extra red chilli powder.
2
Place a large plate over the pan, carefully invert it, and then slide the Handvo back into the pan to cook the other side.
3
Cover and cook on low flame for another 10 to 18 minutes, depending on the intensity of the flame, until both sides are golden brown and crisp.
4
Once fully cooked, transfer to a serving platter and enjoy.
Nutrition Facts
3 servings per recipe
