INSTANT HANDVO

                                             INSTANT HANDVO

INGREDIENTS

Semolina (Suji)-  1 cup
Gram Flour (Besan)- 1/2 cup
Curd- 3 tbsp
Bottle Gourd (Lauki)- grated- 1/2 cup
Carrot- finely chopped- 1/4 cup
Capsicum - finely chopped- 1/4 cup
Onion- finely chopped- 1/4 cup
Green Chillies- finely chopped- 2 Nos
Ginger paste- 1/2 tsp
Peanuts- cut into pieces (optional)
Asafoetida (Hing)- a pinch
Curry leaves- a bunch
Cumin (Jeera) seeds- 1 tsp
Mustard (Rai) seeds - 1 tsp
Sesame (Til) seeds- 2 tsp
Eno Fruit Salt- 1 tsp (or 1/2 tsp of Baking Soda)
Salt- to taste
Turmeric powder (Haldi)- 1/2 tsp
Red Chilli powder- 1 tsp (Optional)
Coriander (Dhania) powder- 1 tsp
Cumin (Jeera) powder- 1 tsp
Oil- for cooking

METHOD

Mix Suji, Besan, all the vegetables, Ginger paste, Green Chillies, Peanuts, Curd, Salt, Haldi powder, Red Chilli powder , Dhania powder and  Jeera powder in a bowl. Make sure that the consistency of the batter is thick and pouring like that of idli batter.  Keep aside for about 10-15 minutes so that Suji absorbs water.  After that add Eno fruit salt and mix lightly.  Heat a non-stick pan. Add about 2-3 tbsp oil. Once the oil is hot, add Hing, Rai seeds, Jeera seeds, Curry Leaves and Sesame seeds (1 tsp). Then pour in the batter. Cover and cook on low heat for about 10-12 minutes. Once cooked, then remove from Pan. Again put about 1 tbsp oil in the Pan and add Sesame seeds (1 tsp). After that put the half cooked Handvo with uncooked side down in the Pan and again cover and cook for another 10 minutes on low heat. Check that both the sides are evenly cooked and then remove from heat. Serve with Green Chutney or Sauce.