Handvo- From stove to the plate.

Here’s another Gujarati snack recipe that’s had a lot of fans. Handvo is a tea time snack — perfect for tea time, brunch, anytime! I tried this last week after i found this age old recipe from my Gujarati friend...

Ingredients:

Long Grain Rice – 1 cup (200 gms)

Channa Daal – 1/4 cup (50 gms)

Toor Daal – 1/4 cup (50 gms)

Urad Daal – 1 heaping Tbsp

Yogurt – 1/2 cup (150 gms)

Green Chilies – 2 – 3 or to taste, finely chopped or ground

Ginger Paste – 2 tsp

Garlic Paste- 2 tsp (approx 3 large cloves)

Bottlegourd/Lauki – 1.5 cup, shredded and packed 

Salt – 2 tsp or to taste

Ajwain (caraway seeds) – 1/2 tsp

Sugar – 2 tsp

Turmeric Powder – 1/2 tsp

Eno Fruit Salt – 1 tsp

Sesame Seeds (til) – 2 Tbsp

Oil – 3 Tbsp (divided)

Mustard Seeds (rai) – 1 tsp

Asafoetida (Hing) – 1/4 tsp

Red Chili Powder – 1/2 tsp

Curry Leaves – few

Method:

Wash Rice and all Daals and soak them for at least 4-6 hours. Drain water from Rice/Daal and coarsely grind them with Yogurt (if possible, do not add any additional water while grinding). Food processor or blender may be used.

In a medium size mixing bowl, add batter from above and mix in the following: Ginger, Garlic, Green Chilies, Salt, Sugar, Ajwain, Turmeric Powder and Doodhi/Lauki. Mix well. In a small skillet, heat 1 Tbsp of Oil slightly. Add Curry Leaves and Red Chili Powder. Add this Oil mixture to the above batter and mix well. Cover and let this batter rest for 6-7 hours or overnight (no need to refrigerate). Add Eno Fruit Salt and mix well to make the batter foamy. Divide batter into greased muffin pan or pour int a greased cake pan. Sprinkle Sesame Seeds over the top of the batter. In a small skillet, heat remaining 2 Tbsp Oil. Add Mustard Seeds and let them pop. Switch off stove. Add Asafoetida to the oil. Drizzle this oil seasoning over the top of the sesame seeds. Cover pan with aluminum foil and bake at 350F (180C) for 40 minutes. Remove foil and broil on High for approx 10 minutes until a light golden crust forms. Let the handvo rest for 10-15 minutes before eating.

Serves 6

Khandvi: from flour to the snack

Adding to my list of recipes and Gujarati snacks is Khandvi which not only looks very easy, cute and simple, but a misery if you can't roll the khandvi expertly. You'll end up with lumpy little blobs which have happened more than once with me. But it is truly said that practice makes perfect.

Conventional stove top method of making Khandvi is a time consuming. But I was so happy Microwaves has come to our rescue – now it is very easy to make the Khandvi mixture in the microwave, as long as you do it in short spurts, and stir it every time. Much better than ending up with burnt spots with the splattered batter!

So I found this one method easy and successful every time I tried. The process is a quick one and end result is not just any snack but it was also an art! There are only 3 secrets to making the Perfect Khandvi – use correct recipe proportions, find really sour buttermilk, and be patient! As for the recipe, here’s how you’ll make it.

Ingredients (Makes about 20 small rolls)

1 cup besan (chickpea flour)

2.5 cup sour buttermilk 

1/2 tsp turmeric powder

Salt to taste

A pinck of asafoetida

For Tempering
1/4 cup grated coconut 
1/4 cup fresh cilantro – chopped
2 small green chillies – chopped finely
2 tbsp oil
2 tsp mustard seeds
2 tsp sesame seeds

Method

Prepare 4 medium-sized stainless steel plates with a flat bottom and place it upside down or let’s get innovative and use large pizza plates or even large chopping board covered with foil.

In a large microwave-safe bowl, whisk together the besan, buttermilk, turmeric, asafoetida and salt making sure there are no lumps. Cook the mixture by microwaving for 30-45 second spurts and stirring after each interval. Repeat this procedure for about 4-5 times. After the 4th time, check to see if the mixture appears to be thick enough. Then perform the Test to see if it’s done.

The Ultimate Khandvi Test

Smear a small amount (teaspoonful) of the mixture on a steel plate and let it cool for a few seconds. Try rolling it off the surface. If it comes off easily and can be rolled, it is ready. If it sticks to the plate even after cooling, or breaks when you try to roll it, cook it for some more time. Once done, evenly spread the mixture onto the upturned plates and spread it thinly, using a spatula. Let the mixture cool for 10 minutes or so.

Use a blunt knife to gently cut the sheet into 1 inch wide strips. Then gently roll each strip into a tight roll. Finish with all the rolls and arrange them in a serving bowl. Set in the refrigerator till its time to serve. Meanwhile, take oil for tempering, add the mustard seeds to it and allow to splutter. Add the sesame seeds, cilantro and shredded coconut. Remove from heat and mix everything together. Sprinkle this onto the Khandvi rolls and serve!

Gujarathi Kaman dhokla from the scratch

Well, adding to the list of recipes i have posted before is Gujarathi Khaman dhokla which my husband loves to eat. There are many ready made packs available in the market but nothing can beat the soft dhokla which is made from the scratch at the proximity of your kitchen. So i am going to give out my secret recipe which i have used all along to make the perfect golden dhokla which finds its way direct into everyone's heart.

This can be made using the ingredients which is always available at home or your nearest supermarket.

1 cup rice 

1 cup urad dal 

1 cup yellow moong dal 

3 cups sour buttermilk 

2 green chillies crushed fine 

1/4 tsp - ginger grated fine 

1/2 tsp - soda bicarb 

2 tbsp - oil

2-3 pinches red chilli powder 

1/2 tbsp - coriander finely chopped 

Salt To Taste

It is very easy to make this. Not much hassle is involved in the procedure of this dish. The flour required can be made and stored well upto 2 months in advance. Just in case, you want to make some nice warm dhoklas when guests arrive without prior notice.

Mix the rice and dal, wash, drain and dry on a clean cloth for a few hours. The grain should be completely. Grind to a coarse flour in dry grinder or at the flour mill. This flour should be like very fine rava like in texture. Store in airtight container and use as required. 

To make khaman, take 1 cup flour in a bowl. Add buttermilk, and mix well. Keep- aside for 4-5 hours. Dissolve sodabicarb in the oil. Add to batter. Mix all ingredients except red chilli powder and coriander. Pour immediately in a 6" diam. greased plate. Steam over water either in a cooker or steamer. Pierce knife, and check, should come out clean if done. Sprinkle the chilli powder and coriander, steam again for 2-3 minutes. Cut dhaman dhokla into squares or diamonds and serve hot with mint chutney or sweet and sour date chutney. 

Also with the remaining dhoklas after a sumptuous lunch, you can be creative and make dhokla sandwiches by placing a layer of dhokla cut in half and a spread of sweet and sour chutney and a piece of fried paneer, then alternate with layer of dhokla and green minty chutney. And top with another dhokla layer and here comes a triple decker dhokla sandwich topped with sev which can be enjoyed with a cup of hot tea in those cold winter evenings.