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Tuesday, 16 December 2014

Handvo (Steamed Semolina Cake - Gujarati Style)


          Handvo is a traditional and a healthy Gujarati snack, which can be either had as an appetizer, tea-time snack or for breakfast. It can be cooked through various methods - by baking, steaming or pan frying. This is the steaming method.
         
         It is generally cooked with rice-lentils combo, but I went in for semolina which is an instant version. Lauki / bottle gourd is traditionally added to the batter, but I tried out with green papaya. So if you are craving for some nutritious snack, then go ahead and prepare this simple fare by following a step by step guide with pictures.








  • 3/4 cup sooji (semolina)
  • 2 tbsp. besan (gram flour)
  • 3/4 cup green papaya, grated
  • 1/2 cup yoghurt
  • 1 tbsp. lime juice
  • salt to taste
  • 1/4 tsp. turmeric powder
  • 1/2 tsp. red chili powder
  • 1 tbsp. ginger, grated
  • 2 green chilies, chopped
  • 1 tsp. kasuri methi (dry fenugreek leaves), crushed
  • 2-3 tbsp. oil
  • 1 tsp. mustard seeds
  • 1 tbsp. sesame seeds
  • 1/ 4 tsp. asafoetida (hing)
  • 1 sprig curry leaves
  • 1 tsp. eno fruit salt
  • chopped coriander leaves and grated fresh coconut to garnish





          In a bowl, mix together all the ingredients from sooji to kasuri methi. Add required quantity of water to make it into a thick batter.

          Heat oil in a pan and temper with mustard seeds. After it stops popping, add the asafoetida, curry leaves and sesame seeds. Saute for a few seconds and switch off the gas.

          Pour half of this mix to the batter and mix well. Just before steaming, add the eno fruit salt and combine well. Pour the batter onto a greased steel container.

          Steam in a pressure cooker (without the vent), in a steamer or in a deep pan for 10 minutes on high flame and 5 minutes on a low flame. (Make sure to pour some water in the pan and place the container over a stand or a small vessel).

          When cool, cut into desired shapes and pour the remaining tempering on the handvo. Serve, garnished with coriander leaves and grated coconut.




                In a bowl, mix together all the ingredients from sooji to kasuri methi. Add 
                required quantity of water to make it into a thick batter.



                 Heat oil in a pan and temper with mustard seeds. After it stops popping, add the                              asafoetida, curry leaves and sesame seeds. Saute for a few seconds and switch 
                 off the gas. Pour half of this mix to the batter and mix well. Just before steaming, 
                 add the eno fruit salt and combine well. 




                               Pour the batter onto a greased steel container.



                  Steam in a pressure cooker (without the vent), in a steamer or in a deep pan 
                  for 10 minutes on high flame and 5 minutes on a low flame. 




                               When cool, flip it over on a serving plate. 




               Cut into desired shapes and pour the remaining tempering on the handvo. Serve,                               garnished with coriander leaves and grated coconut.







       






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