Quick Pan Handvo (Gujarati Instant Handvo)

BM# 63: Journey through the Cuisines 

Week 3: Gujarati Cuisine 

Day 17: Q for Quick Pan Handvo

Q was one of the tough letters to find a dish in Gujarati cuisine (I guess it's difficult in many cuisines). I was almost tempted to make 'Qesar Shrikhand' but it seemed a little odd, so I finally ended up making Quick Pan Handvo instead.

Handvo is a popular Gujarati snack. It is a baked spicy lentil cake made with a fermented batter of rice, lentils and spices. It is crispy on the outside and soft inside. It has been on my to-make list for quite a long time. I was hoping to try the traditional version for this mega marathon, but Oondhiyu dictated the letter selection, so Handvo has to wait for now.

But I'm happy that I was able to try this quick version of handvo. It has the same texture as the traditional version, crispy on the outside and soft inside. Recipe is from Bhavna's kitchen. Instead of using rice and lentils, this instant version uses sooji and besan. It is not as healthy as the original, but is sure very delicious.
Grated bottle gourd or lauki is generally added to the handvo batter. I didn't have it on hand, so I used store bought coleslaw mix which is nothing but a mixture finely shredded green & red cabbage and carrot. Using the store bought shortcut made making this dish even easier and quicker.

Handvo is usually served as a snack, but I found it to be too filling for a snack. I think it can be served as a light meal, but it's up to personal choice.

Recipe from Bhavna's Kitchen:

Quick Pan Handvo

Ingredients:

• 1cup Sooji (Semolina)
• ¼cup Besan (chickpea flour)
• 1~1½cups Yogurt
• 2~3 Green Chilies, finely chopped
• 1" Ginger piece, finely grated
• 1cup Veggies of choice (I used shredded cabbage and carrot, but traditionally bottle gourd or lauki is used)
• 5tbsp Oil, divided use
• ½tsp Ground Cumin
• ½tsp Ground Coriander
• ¼tsp Turmeric
• To taste Salt
• ¼tsp Baking Soda
For Tempering:
• 1tsp Mustard Seeds
• 1tbsp Sesame Seeds

Method:

1. In a mixing bowl, combine sooji, besan, ground cumin & coriander, ginger, green chilies, 3tbsp oil, shredded vegetables and salt. Mix well and add water slowly to make a thick pour-able batter. Set aside for 30 minutes.
2. When ready to make the handvo, stir in the baking soda into the batter and mix well.
3. Heat 2tbsp oil in a cast iron or other heavy base pan on medium heat. Add the mustard seeds, sesame seeds and curry leaves. Once the seeds start to splutter
4. Mix well and pour the prepared batter into the hot pan.
5. Cover and cook on low flame until the bottom is crispy and golden brown. Carefully flip over and cook till the other side is crispy and golden.
6. Serve hot with green chutney.

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