Handvo Recipe: A Twist with Semolina and Gram Flour

Handvo is a beloved savory cake originating from the state of Gujarat, India. Typically made with a mix of rice, lentils (dal), and vegetables, Handvo is renowned for its rich, spongy texture and burst of flavors. However, if you’re looking to try a unique twist on this classic dish, how about experimenting with semolina (sooji) and gram flour (besan) for a different texture and taste? This version of Handvo combines the wholesomeness of semolina with the earthy flavor of gram flour, creating a cake that’s perfect for any occasion.

Ingredients:

For the Batter:

• 1 cup semolina (sooji)
• 1/2 cup gram flour (besan)
• 1/4 cup yogurt (preferably thick)
• 1/2 cup water (adjust as needed)
• 1/4 cup grated carrot (optional)
• 1/4 cup finely chopped spinach or fenugreek leaves (methi)
• 1/4 cup chopped cabbage (optional)
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon ginger-green chili paste
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon baking soda
• Salt to taste

For the Tempering:

• 1 tablespoon oil
• 1 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• A pinch of asafoetida (hing)
• 1-2 dried red chilies (optional)
• Fresh curry leaves (a few sprigs)

Instructions:

Step 1: Prepare the Batter

1. Roast the semolina: In a dry pan, lightly roast the semolina on medium heat for 2-3 minutes until it gives off a subtle aroma. This will prevent the semolina from being raw in the final dish.
2. Mix dry ingredients: In a mixing bowl, combine the roasted semolina and gram flour. Add turmeric powder, red chili powder, and salt to taste.
3. Add wet ingredients: Mix in the yogurt and water. Stir well to form a smooth batter. If you prefer a slightly thick batter, reduce the amount of water.
4. Add vegetables: Fold in the grated carrot, chopped spinach (or methi), and cabbage. These vegetables will give the Handvo extra flavor and texture.
5. Rest the batter: Allow the batter to rest for about 10-15 minutes so that the semolina can absorb the liquid and swell up.

Step 2: Prepare the Tempering

1. Heat the oil: In a small pan, heat the oil on medium heat. Once hot, add mustard seeds and cumin seeds. Let them crackle for a few seconds.
2. Add asafoetida and curry leaves: Add a pinch of asafoetida and curry leaves to the hot oil. If you like it spicy, add dried red chilies at this point. Stir for a few seconds to release the flavors.
3. Pour into the batter: Once the tempering is ready, pour it into the prepared batter. Mix well to ensure the tempering is evenly distributed.

Step 3: Cooking the Handvo

1. Preheat the pan or steamer: Heat a non-stick pan or steamer. If using a pan, grease it lightly with oil.
2. Add baking soda: Just before pouring the batter into the pan, add baking soda to the mixture and gently fold it in. This will help the Handvo rise and become fluffy.
3. Cook the Handvo: Pour the batter into the preheated pan and spread it evenly. Cover the pan with a lid and cook on low to medium heat for 20-25 minutes or until a toothpick inserted into the center comes out clean.
   • Alternatively, you can steam the Handvo by pouring the batter into a greased cake pan and steaming it for 30-35 minutes.

Step 4: Serve

Once the Handvo is cooked, remove it from the pan and let it cool for a few minutes. Cut it into wedges and serve hot with green chutney, tamarind chutney, or yogurt.

Tips:

• Consistency of batter: The consistency of the batter is crucial for achieving the right texture. It should not be too runny or too thick. Adjust the water accordingly.
• Vegetable variations: You can add a variety of vegetables like bottle gourd (lauki), zucchini, or peas for added nutrition and flavor.
• Tempering: The tempering gives the Handvo its signature flavor, so don’t skip this step! You can also experiment with different spices like ajwain (carom seeds) or fennel seeds for a unique taste.

Conclusion:

This Semolina and Gram Flour Handvo brings a delightful variation to the traditional recipe. The semolina adds a soft, crumbly texture, while the gram flour gives a hint of nuttiness and earthiness. With the added vegetables and aromatic tempering, this dish is sure to impress both seasoned Handvo lovers and those new to the dish. Perfect for breakfast, a snack, or as a side dish, it’s a great way to enjoy a wholesome, flavorful meal.