Handvo traditional style

Hey everyone, hope you're having an amazing day today. Today, we're going to make a special dish, Handvo traditional style. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Handvo traditional style is one of the most well liked of current trending foods on earth. It is simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Handvo traditional style is something that I've loved my entire life. They are fine and they look fantastic.

Many things affect the quality of taste from Handvo traditional style, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Handvo traditional style delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Handvo traditional style is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Handvo traditional style estimated approx 4-6 hours+1 hr.

To begin with this recipe, we have to prepare a few ingredients. You can cook Handvo traditional style using 35 ingredients and 17 steps. Here is how you cook that.

#SQ
Ingredients mentioned below are the very basic ingredients. This is what I grew up eating with, so my tongue is used to this taste and it does not want to explore. But you may replace dudhi with cabbage, cucumber and likewise, add as many more vegetables as you like such as fenugreek leaves, green peas, grated carrot etc. It's the best option for #one pot meal, #picnic, #potluck or #bring-a-dish #dinner #tea time #mummy

Ingredients and spices that need to be Take to make Handvo traditional style:

1. 2 1/2 cups handva premix (1 month shelf life)
2. 1/2 cup tuvar dal (try taking 1 cup next time)
3. 1 tsp chana dal
4. 1 tsp udad dal
5. 1/2 cup sooji
6. 1 1/2 glass regular rice
7. For handvo
8. 2 tbsp curd (not more)
9. 2 1/2 tsp oil for moyan (preferably from achar)
10. to taste Salt
11. 2-3 tbsp jaggery (depends on the sourness of the batter
12. 1 tbsp achar(pickle) masala (only methi based)
13. 3-4 tbsp ginger garlic green chillies paste
14. 1/2 tsp turmeric powder
15. to taste Chilli powder
16. 150 gm grated dudhi (bottle gourd) NOT MORE
17. 1 tsp eno or 1 pinch soda bi carb
18. For tampering
19. 4 tbsp shingtel (preferred if available)
20. 1 tbsp mustard seeds
21. 2 tbsp sesame seeds
22. 1 pinch asafoetida
23. To serve
24. 1 cup Tea
25. 3 tsp Green chutney (Gujarati style sweet chutney)
26. as needed Shingtel (peanut oil)
27. For chutney
28. Handful coriander leaves with stem
29. 6-8 cloves garlic
30. 1/4 tsp salt
31. 1 tsp sugar
32. 1 tsp lemon juice
33. 5 green chillies (adjust quantity)
34. 3-4 ice cubes for grinding
35. as needed Water for grinding

Instructions to make to make Handvo traditional style

1. Handva premix : roast rice in a non-stick pan on very low flame just till they are warm a bit. Keep aside. Mix all Dal and roast them in the same manner. Keep them all aside to cool completely. This process helps to remove moisture from the grains and makes it easy to grind them. It also increases the shelf life of the premix. Grind them coarsely(rice and Dal separately). They should feel like sooji. Add sooji (roast it till warm to increase shelf life). Combine well.
2. Making batter:Take 2 and a half t cups handva premix. ADD OIL IN IT FOR MOVAN and MIX WELL while rubbing it in your hands. This is a very imp step, DO NOT MISS IT OR ELSE THE HANDVA TECXTURE WILL BE STICKY. Add curd and 1 tcup warm water in it. Mix well, beat it well to incorporate air, cover and keep the pot in warm place for fermentation for 4-6 hours (depends on the temperature). Oven is a better place, especially if you are going to use the stove on the top. Hot sun is a good option too.
3. Fermentation process may not rise the batter, but it helps the grains to absorb moisture well, make the batter feel a bit fluffy and light and increases sourness. You'll see some water floating over the batter during fermentation. Adding warm water/milk helps with fermentation. If it is added when at room temperature, there are least chances of fermentation, specially in a country which is not so hot as India. You can make handvo even if the batter does not get fermented, but it won't be as soft
4. Spice-up the batter: you need to add spices in the batter minimum an hour before cooking. Take grated dudhi, add jaggery, turmeric, salt and chillies-ginger-garlic paste, chilli powder and achar masala. Mix well till jaggery melts. Add it in the batter(I added spices in the batter, but I think adding in dudhi marinates it and helps to combine everything well.) You may add some water in the batter if it looks too thick. The batter be thick, but not dry. Cover and keep aside.
5. Take sand in the handva cooker attachment. Put on the stove. Let the sand heat up thoroughly. Wash hands well. Brush oil in the cooker all around. Pour handva batter. Tap it to spread the batter evenly all around.
6. Heat oil for tempering. crackle mustard. Turn off the stove when most of the mustard has crackled. Add sesame seeds and asafoetida. Fry for 2-3 seconds and then pour it over the batter evenly using a spoon. Place the cooker on the sand attachment, cover it with the lid and turn on the heat. Heat can be high for the first 5 minutes to heat up the sand and then turn it very low. Cook, or rather bake, for an hour on very low heat on gas (no idea of temperature and timings on electric stoves).
7. Cut through the handvo till the bottom end with a knife to check if it's ready after an hour. Handvo is totally ready when the knife comes out clean, it's golden brown on top and it has crunchy brown layer all around, but is soft and well moistured from inside. Let it cool for 20-30 min in order to be able to get neatly cut pieces. Banking it on high heat will reduce the cooking time, but you will not get the perfect outer layer and hence the taste and the texture of it will differ.
8. Variations: it can be cooked in many ways such as baking in the oven or cooking it in a non-stick fry pan or even on a roti tawa. You can even cook it like cup cakes/pancakes. The taste of handvo and the cooking time differs with the type and method of cooking.
9. Cooking in a fry pan takes only 15-20 min to cook and that too tastes nice-a good option for change of taste. In that, you prepare the tempering in the fry pan and add the batter on it. Cover and cook on low heat for 5-7 min. Then place a plate on the pan and flip the pan over. This way, handvo will be transferred to the place. Then just slide the handvo back to the pan(with the uncooked side down)and cook for another 5 min or until it's golden brown on the other side..
10. Handvo cooked in a pan is called dongeru. It differs from the traditional handvo in terms of its texture. Dongeru has a thin crust on each side and it absorbs more oil till within. Whereas the handvo baked in the hands cooker has a thick and crispier crust. It is more crumbly inside.
11. Mix ingredients for chutney and grind. This is an authentic Gujarati coriendar chutney. It goes very well with handvo.
12. Note: if you replace plain water with the milk saperated after making butter from cream, handvo comes out very soft. 2. Be careful while adding water/milk in the batter. Add a little at a time to control the consistency.
13. 3. Cook handvo on high flames for 10 min and then medium to slow heat for 20-30 min. Then turn off the stove and keep it on hot sand until the sand cools down. That way handvo does not stick on the sides or at the bottom and it also has crunchy sides, but soft sponge.
14. It is very important to let he sand heat up before you put the handva cooker on it. If not done so, handvo will not rise. It is kind of preheating.
15. 4. Sticky handvo? Reasons could be...1. new rice 2. Premix not mixed with movan well before adding other ingredients. 3. More quantity of dudhi 4. Watery batter. 5. Not baked for long enough (timings mentioned in step 13 is perfect).
16. Hard and crumbly handvo? 1. Less water in the batter 2. No fermentation/eno/soda in the batter.
17. Eno vs soda: eno doesn't have the soapy taste like soda, so we can add as much as a tsp full. This helps to puff the handvo and gives it a spongy texture.

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So that is going to wrap this up for this exceptional food Steps to Prepare Ultimate Handvo traditional style. Thank you very much for your time. I'm sure that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!