Handvo
- 2.5 cups of handvo flour soaked overnight or 6-8 hours in 1 cup yogurt, 3 tablespoons oil, 1/2 tsp methi seeds, and 1.5 cups of warm water to desired consistency.
- Alternative for instant: 2 Cups Soji/Rawa, 4 tablespoons Chana lot, and 3 tablespoons oil
- 1/2 tsp Ajmo
- 1/2 tsp Methi Seeds
- 1 tsp tumeric powder
- 3 tsp salt
- 2 tsp sugar
- 1 cup yogurt
- 5 cloves garlic
- 2/3 inch ginger
- 3 chili peppers
- Vegetables of choice-dudhi, kale, zucchini
- 1/4 tsp baking soda
- Garnishing with sesame seeds and green peas
- Vagar-oil, mustard seeds, asafoetida, dried red chili
Method
1) Use a food processor to make a mixture of garlic, ginger, chili peppers, and vegetables.
2) For Handvo flour mixture, add remaining ingredients except baking soda and mix well, keep aside for about 15 minutes.
Instant Handvo: In a bowel, add Rawa and chana lot mix, place 3 tablespoons of oil and mix well, now add rest of ingredients and mix to desired slightly thick consistency, may add water if needed. Place aside for about 15 minutes.
3) Grease nonstick pan. After 15 minutes, add 1 tsp baking soda and stir mixture well. Now pour into nonstick pan and garnish with green peas and sesame seeds.
4) Prepare tempering by placing oil in small pot/pan. Once oil is warm, add mustard seeds, asafotetida, and dried red chili, and curry leaves if have, and let crackle.
5) Pour tempering over mix and spread evenly
6) Bake at 350 F for 30 minutes, use fork and poke middle. If it comes back clear, then can place to broil, if not, bake for another 5-10 minutes. Following this, place to broil for 5 minutes. Once broil is over, keep in oven for abut 10 minutes.
7) Then place out for about 20 minutes to cool. Cut pieces and enjoy!
