Instant Rava And Vegetable Handvo is a delicious and healthy dish from the Indian state of Gujarat. This is an excellent dish for breakfast or even a light dinner. This Rava Handvo looks like a savoury cake and is my favourite breakfast dish.
Handvo is traditionally made by mixing rice, chana dal, urad dal and tur dal. This batter is made just like Idly Dosa batter and needs time and a little bit of planning. This Instant Rava And Vegetable Handvo can be made immediately without fermentation. For this all you need is Sooji/ Rava and some vegetables. You can use any combination of vegetables as per your liking or availability. All the other ingredients are commonly available in every Indian pantry.
For this recipe I have used beans, carrots and red capsicum. I have used red capsicum today as I harvested this from my Balcony Garden. Even the coriander and curry leaves are from the balcony. In my small balcony I grow quite a number of herbs and a few vegetables.
I request all you guys to grow at least herbs and green leafy vegetables. These don’t take much time and effort. You may like to try our other similar recipes Gujarati recipes like Gujarati Khatta Dhokla (Rice And Lentil steamed Cakes), Khaman Dhokla (Gram flour steamed cakes) and Sooji Dhokla (Rava Dhokla).
Yield: 3 to 4 servings
Prep time: 20 minutes
Total time: 45 minutes
Ingredients For Instant Rava And Vegetable Handvo
1 cup suji
2 tablespoon besan
1 tablespoon rice flour
1 cup dahi
2 tablespoon beans chopped fine
2 tablespoon capsicum chopped fine
3 tablespoon carrot grated
1 teaspoon ginger paste
1 teaspoon green chili paste/chopped
2 sprigs curry leaves
2 tablespoon coriander leaves
½+½ teaspoon rai
½ +½ teaspoon white till
½+½ teaspoon jeera
¼ teaspoon haldi
½ teaspoon chilli powder
A pinch of hing (asafoetida)
1 sachet ENO
Salt to taste
1+ 1 tablespoon oil
Directions For Instant Rava And Vegetable Handvo
- In a bowl add suji, besan, rice flour, haldi, chilli powder, salt and mix well.
- Add dahi and make medium consistency batter by adding enough water.
- Cover and rest for 10 minutes.
- Now add all the vegetables, coriander, half the curry leaves, ginger and chilli paste. Stir to mix well. Check the consistency.
- Add eno and gently mix.
- Heat a pan; add 1 tablespoon oil, rai, jeera, til, hing and let it splutter. Add to the batter and mix.
- In the same pan add 1 tablespoon oil, rai, jeera, til, curry leaves and let it splutter.
- Now pour the batter over the seasoning, gently shake the pan to let the batter level on its own. Cover and cook on medium to low heat for 15 minutes.
- Open the lid and check if the sides are easily leaving the pan and the top is set well.
- Now to flip the handvo -with a help of a plate invert the pan on the plate and slide the handvo back in the pan. Cover and cook for 10 minutes. Check by inserting a tooth pick. If it comes out clean the handvo is done.
- Cut it in pieces and serve with chutney of your choice.
