Healthy Beetroot Handvo: A Flavorful Twist on a Gujarati Classic
30 minutes
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About Healthy Beetroot Handvo: A Flavorful Twist on a Gujarati Classic
Craving a vibrant and healthy twist on a classic? This Beetroot Handvo transforms the traditional Gujarati snack into a delicious savory cake, bursting with color and flavor. Imagine biting into a crispy, golden crust that gives way to a soft, fluffy interior.This beautiful pink handvo gets its sweetness and hue from grated beetroot, blended with semolina and tangy curd. Aromatic green chilies, fragrant coriander, and a hint of red chili powder create a symphony of spices in every bite.Whether you're looking for a nutritious breakfast, a satisfying tea-time treat, or a light and flavorful meal, this Beetroot Handvo is the perfect choice.
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Recipe Time & More
Prep15 minutes
Cook15 minutes
Total30 minutes
Ingredients
Vegetables
Spices and Flavorings
- 2 tbsp Sesame Seeds
- 1 tsp Chili Powder red
- Salt to taste
- Eno fruit salt, as needed
- Oil as needed, for cooking
Instructions
- In a large bowl, combine the curd, semolina, chopped bell pepper, grated beetroot, chopped tomato, chopped onion, chopped green chilies, and chopped coriander.
- Mix the ingredients thoroughly and let the mixture rest for 10 minutes. This allows the semolina to absorb the moisture and soften, resulting in a lighter handvo.
- Gradually add water to the mixture until it reaches a consistency similar to idli batter. The batter should be pourable but not too thin.
- Heat 2 teaspoons of oil in a kadai or pan over medium heat. Add the sesame seeds and allow them to splutter, releasing their nutty aroma.
- In a separate small bowl, take 2 tablespoons of the batter and mix in 1 teaspoon of Eno (fruit salt). Mix well. The Eno creates air bubbles, making the handvo light and fluffy.
- Pour the batter with Eno onto the hot oil in the pan. Cover the pan and cook for 3-4 minutes.
- Check the underside of the handvo. Once it turns golden brown and crispy, flip it over and cook the other side for another 3-4 minutes.
- Transfer the cooked handvo to a plate. Repeat the process with the remaining batter, adding Eno to each portion just before cooking.
- Serve the Beetroot Handvo hot with your favorite chutney.
Recipe Notes
Expert Tips
- For a crispier Handvo, you can add a tablespoon of semolina (rava/sooji) to the batter.
- Don't overmix the batter. A few lumps are okay and will result in a softer Handvo.
- Adjust the spice level to your preference. Add more green chilies for a spicier kick, or reduce them for a milder flavor.
Storage Instructions
- Leftover Handvo can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat in a microwave or on a lightly oiled skillet until warmed through.
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Recipe Nutrition
Calories: 241kcalCarbohydrates: 26gProtein: 17gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gSodium: 92mgPotassium: 653mgFiber: 16gSugar: 5gVitamin A: 1245IUVitamin C: 45mgCalcium: 389mgIron: 7mg
Kanwaljeet Chhabra
Articles: 80
3 Comments
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Wow, this looks fantastic!
Looks so flavorful! Thanks for posting.
Wow, this looks fantastic!