Handvo is a Gujarati baked dish made from various dals and rice, vegetables, sesame and spices today we give it a little twist with cheese.
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Yield / Serves
2 cup Handvo flour
1 cup cheese
4 tbsp. yoghurt
1 cup water
2 cups grated vegetables (bottle gourd, onion,carrot, sweet corn, green peas)
4 tbsp. chilli garlic ginger paste
1 tbsp. Turmeric powder
1 tbsp. red chilli powder
2 tbsp. fruit salt (eno)
1 tsp. vegetable oil
Salt to taste
1/2 tbsp. sugar
6 tbsp. vegetable oil
1 tsp. cumin seeds
1 tsp. mustard seeds
1/2 tsp. asafoetida
2 tbsp. sesame seeds
Mix the flour, yoghurt in a pan
Add a cup of water or little more if required to soak the mixture
Add salt and let the mixture rest overnight
Add little salt to the grated vegetables and let it stand. After a half hour, squeeze the water out of the vegetables and dispose the water
Take the fermented mixture and add the vegetables, chilli garlic ginger paste, oil, chilli powder, haldi and sugar. Mix well.
Prepare the tempering: heat the oil. Add mustard seeds and allow them to pop.
Now add asafoetida, cumin seeds, chilli and curry leaves. Once the mixture is boiling, add the sesame seeds and turn the heat down.
Grease the cupcake tray with vegetable oil and keep it ready
Preheat oven to 300 F. Divide the flour mixture in half, and add half the quantity of fruit salt. Mix we'll and pour it equally into the moulds
Fill the moulds upto 1 tbsp add grated cheese and add top of handva mixer.
Bake the handva for 20 minutes or till the crust is golden brown and the handva has shrunk a little from the sides.
Remove the tray from the oven and cool for ten minutes.
Then remove the cupcake handva and serve with spicy mint and coriander chutney, sweet imli chutney and tomato ketchup.
Add the tempering on each of them.
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