I did not intend to, but there is quite a rich line-up of Handvo recipes on the blog now and with this Rava/Sooji Handvo we have a quicker version of it included to the repertoire. I know we don’t always have time and inclination to cook handvo the mainstream way, the Sooji and Vegetable Handvo here provides faster (not as much) and delicious option to enjoy one of our most loved foods. This rather flat version crisps up well, satiating our urge to indulge into some karara snack
Rava no Handvo - Semolina Handvo
Ingredients
- 1 + 1/2 cup Rawa/semolina
- 1/4 cup Rice flour (preferably from small-grained aromatic rice)
- 1/3 cup freshly grated coconut
- 3/4 to 1 cup Yogurt, sour is better
- 1/3 cup raw peanuts
- 1 tablespoon Ginger and cilli paste
- 1 cup Grated vegetables (cabbage, carrots, peas or whatever you have on hand. Finely 1chopped French beans, corn kernels also work)
- 1/3 cup coriander, finely chopped
- 1 teaspoon Turmeric
- 1/2 teaspoon Hing
- 1/2 teaspoon baking soda
- Sugar to balance the sourness the batter achieves from sour yogurt.
- 1 teaspoon lemon juice ( for some sour taste that did not occur even after using sour yogurt. You may avoid if the batter has sour to your taste)
- Salt to taste
- 3 tablespoons Oil, I use peanut oil
- 2 tablespoons Sesame seeds
- 1 spring Curry leave
- 2-3 Dried whole red chillies (optional)
- 150 ml Water (approximately)
Instructions
In a bowl mix together semolina, rice flour, yogurt, 1 tablespoon oil, green cilli and ginger, 1/4 baking soda, turmeric, coconut, peanuts. Loosen the batter with some water. Give it a vigourous mix.
Cover and allow the batter to rest for two hours.
Preheat the oven to 170 degrees Centigrade.
Prepare a 9 inch baking tin or cast iron skillet. I baked mine in a 14 x 6 inch rectangular loose bottom tart mould. After the batter has rested, add the vegetables, coriander, sugar. salt, lemon juice to balance the flavours, some water if required to make cake like batter.
Add the remaining 1/4 teaspoon baking soda. Mix well.
Transfer the batter to prepared tin. Sprinkle sesame seeds, curry leaves and whole-red chillies (if using).
Drizzle 2 tablespoons of oil on the top.
Bake for 20-25 minutes or until the crust has browned to your preference and skewer inserted in the centre comes out clean.
Remove from oven. Allow to rest on a wire rack for 10 minutes before unmoulding.
Enjoy with chai and coriander chutney or khatta achar.
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