Handvo, a popular savory cake from Gujarat, is usually made with rice and lentils, but today we’re taking it up a notch with a unique variation that uses semolina (rava) and gram flour (besan) for a slightly different texture and flavor. This special recipe adds a delightful twist to the traditional Handvo, offering a crispy exterior and a soft, flavorful interior. Let’s dive into this creative and easy-to-make Handvo recipe with semolina and gram flour.
Ingredients
- 1 cup Semolina (Rava)
- 1/2 cup Gram Flour (Besan)
- 1/2 cup Yogurt
- 1/4 cup Water (adjust for batter consistency)
- 1/4 cup Oil (for batter and greasing)
- 1 tsp Ginger-Green Chili Paste
- 1/2 tsp Turmeric Powder
- 1/2 tsp Red Chili Powder
- 1 tsp Eno Fruit Salt (for fluffiness)
- 1 tsp Cumin Seeds
- 1 tsp Mustard Seeds
- 1 tbsp Sesame Seeds
- A handful of chopped Coriander Leaves
- A pinch of Asafoetida (Hing)
- Salt to taste
- 1 tbsp Sugar (optional)
For the Tempering:
- 1 tbsp Oil
- 1/2 tsp Mustard Seeds
- 1/2 tsp Cumin Seeds
- 1-2 Green Chilies, slit
- A few Curry Leaves (optional)
Instructions
- Prepare the Batter:
- In a large mixing bowl, combine the semolina (rava) and gram flour (besan).
- Add yogurt, water, ginger-green chili paste, turmeric powder, red chili powder, salt, and sugar (if using). Mix well.
- Gradually add water, a little at a time, to form a thick batter. The consistency should be pourable but not too runny.
- Add Leavening and Aromatics:
- Sprinkle the Eno fruit salt into the batter and stir gently. The batter will rise slightly. Let it rest for 5-10 minutes.
- Add chopped coriander leaves, sesame seeds, and a pinch of hing (asafoetida) for added flavor.
- Prepare the Tempering:
- In a small pan, heat 1 tablespoon of oil over medium heat.
- Add mustard seeds and cumin seeds. Once they begin to splutter, add the slit green chilies and curry leaves (if using). Stir for a minute, then pour this tempering into the batter.
- Cooking the Handvo:
- Grease a round cake tin or a baking dish with a little oil.
- Pour the batter into the greased tin, smoothing the top with a spatula.
- Preheat the oven to 180°C (350°F).
- Bake the Handvo for 30-35 minutes or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Serve:
- Let the Handvo cool for a few minutes before cutting it into wedges.
- Serve hot with green chutney or yogurt on the side.
Tips and Variations:
- Consistency: The batter should be thick yet pourable, similar to pancake batter. Adjust the water quantity as needed.
- Tempering: For extra flavor, you can add finely chopped ginger or garlic to the tempering.
- Vegan Option: Replace the yogurt with plant-based yogurt and use water instead of yogurt for a vegan version.
- Add Veggies: For a more hearty meal, you can add grated vegetables like carrots, bottle gourd, or spinach to the batter.
- Crispy Texture: If you like your Handvo extra crispy, you can cook it on a stovetop in a non-stick pan by covering it and cooking on low heat until golden brown on both sides.
Why This Variation?
Semolina and gram flour offer a unique texture to the Handvo compared to the traditional rice-lentil version. The semolina makes it slightly crispier on the outside, while the gram flour adds a nutty flavor, complementing the spices beautifully. The yogurt keeps the batter soft and moist, while the tempering infuses it with a rich, aromatic taste.
This Handvo recipe is a great option for anyone looking to try something new while still enjoying the classic flavors of Gujarati cuisine. Whether for breakfast, a snack, or a light dinner, this Handvo with semolina and gram flour is bound to impress your taste buds!
