In 1976 when I came to America, I always remembered food from back home. One item was spicy Handvo. There wasn't a local Indian Grocery Store, so I created this version which has the same taste I crave. Currently, handvo mix is readily available at Indian grocers. I have included a Gluten Free Version below.
Cooking Preparation Time: 15 minutes
Baking Time: 30 + 5 minutes
Serves: 4-6
Ingredients (Not Gluten Free):
| 1 & 1/4 | Cup | Cream of Wheat |
| 1/4 | Cup | Gram Flour or Besan |
| 1/4 | Cup | Cream of Rice |
| 1/4 | Cup | Corn Flour |
| 4 | TBsp | Oil |
| 2 | Cups | Old or Sour Yogurt |
| 1 | Cup | Water |
| 1/2 | Tsp | Baking Soda |
| | Salt to Taste |
| 1 | TBsp | Green Chili |
| 1 | TBsp | Ginger Paste |
| 2 | TBsp | Chopped Cilantro Leaves |
| 1/2 | Cup | Peas |
| 1 | Cup | Grated Zucchini |
| 1/2 | Cup | Frozen Corn |
| 1 | Tsp | Turmeric |
| 1 | Tsp | Red Chili |
| 1 | Tsp | Coriander |
| 1 | Tsp | Cumin Powder |
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Fried Topping Ingredients:
| 2 | Tbsp | Oil |
| 1 | Tsp | Mustard Seeds |
| 1 | Tsp | Sesame Seeds |
| 1/4 | Tsp or Pinch | Astofedia |
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How to Prepare:
- Mix yogurt and water.
- Microwave for 2 minutes or until luke warm.
- Mix with rice flour, corn flour and besan.
- Leave it overnight in a closed container to ferment.
- Add all of the rest of the ingredients.
- Mix it well and leave for a hour.
- Pour in a 9x 12 inch baking dish (not glass).
- Add Fried Topping (instructions below).
- Bake in a 350 degree preheated oven for 30 minutes.
Insert butter knife to check if it is done. If the batter does not stick to knife it is done.
Broil for 5 to 7 minutes to make it crispy and brown.
Cool for 15 minutes
Cut into equal squares.
Serve with chutneys and sweet and sour mango pickle called ''Chundo."
Fried Topping:
- In a small frying pan, pour 2 TBsp of oil on medium heat.
- Add mustard seeds and sesame seeds.
- Seeds will start popping.
- Sdd astofedia quickly.
- Pour on top of batter.
Gluten Free Recipe
Ingredients (slightly different):
| 1 | Cup | Rice |
| 1/2 | Cup | Udad Dal |
| 1/4 | Cup | Split Chickpea Dal - Channa Dal |
| 1/2 | Cup | Tuver Dal |
| 3 | Cups | Buttermilk |
| 1 | Cup | Peas & Frozen Corn |
| 1 | Cup | Shredded Snake Gourd or Dhoodi/Loki |
| 1 | Cup | Thawed Fengurecreek Leaves |
| | Salt to Taste |
| 1 | Tsp | Baking Soda |
| 1 | Tsp | Turmeric |
| 1 | Tsp | Red Chili |
| 1 | Tsp | Coriander & Cumin Powder |
| 1 | TBsp | Green Chili |
| 1 | TBsp | Ginger Paste |
In a coffee mill add the ground rice and all the three dals. Follow all of the steps listed above in the first recipe. The Gluten Free recipe stays fresh for 4 to 5 days. It is easy to carry for picnic or traveling.
Labels: Appetizers -snacks
