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Handvo (Farali)

Cuisine : Farali, Gujarati

Course : Snacks, Main Course

Main Ingredients : Water-chestnut flour, Amaranth grain Flour, Sago, Course Groundnut Powder, Grated Coconut

Handvo (Farali)


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Cooking Time : 20 - 30 Minutes

Servings : For 4 to 5 persons

Pre-properation : 2 hours

Level of Cooking : Medium

Cooking Time : 20 - 30 Minutes

Servings : For 4 to 5 persons

Pre-properation : 2 hours

Level of Cooking : Medium

Ingredients : (View as Check-list)

Handvo (Farali) : Ingredients List:



















Water-chestnut flour: 150 gm, Amaranth grain Flour: 200 gm, Sago: 15-25 gm, Course Groundnut Powder: 50 gm, Grated Coconut: 25 gm, Potato (medium size): 2, Ginger - Chilly Paste: 3-4 tablespoon, Sesame seeds: 3 tablespoon, Curd: 100 gm, Cumin Seeds: 1/2 Tablespoon, Sugar: 3 tablespoons, Red chilly powder: 1 tablespoon, Baking Soda: 1 teaspoon, Cinnamon - clove powder: 1/2 teaspoon, Curry Leaves: 7-8, Finely chopped coriander: As per taste, Oil: 3 tablespoon, Salt: As per taste

Preparation Method :

Step 1: Wash Sago thoroughly and soak it for 15-20 minutes. Drain the water.

Step 2: Peel the potatoes and grate them. Heat 1/4 tablespoon oil and fry the grated potatoes in it.

Step 3: Take water-chestnut flour and amaranth flour in a vessel. Add Coarse groundnut powder, grated coconut, soaked sago and fried grated potato to it and mix well.

Step 4: Now add Ginger-chilly paste, sesame seeds, sugar, Cinnamon-clove powder, red-chilly powder, coriander, curd, salt and lukewarm water to it. Mix well.

Step 5: Keep this mixture aside to ferment for 1-1/2 to 2 hours. (Note: it is ok to extend this time limit)

Step 6: While making handvo; add 2 tablespoon oil to a pan and tamper cumin seeds and curry leaves in it. Add baking soda after tampering.

Step 7: Pour this mixture to the handvo batter and stir well.

Step 8: Grease the handva cooker generously with oil and pour the batter in it. Sprinkle sesame seeds over it.

Step 9: Heat the cooker on high flame for 7-8 minutes. Now shift the heat to low flame and allow it to cook for around 30 minutes. Test the batter with knife. If the batter sticks on it the mixture still needs time to cook. When it does not stick on the knife consider it thoroughly cooked.

Step 10: remove the cooker from flame and allow it to settle for 25 minutes.
Note: In absence of cooker you can also cook handvo in a pan. The process remains same in it till step 7.

Step 8: Heat 1/4 tablespoon oil in a pan and tamper sesame seeds and curry leaves in it. Add the remaining oil in it.
Step 9: When the oil is heated pour 2-3 big spoons of batter in it. Close the lid and allow it to cook for 3-4 minutes.

Step 10: When the base of handvo turns brown flip it to other side and cook till brown. Do the knife test and remove it from heat if cooked.

Step 11: Serve hot with Green Chutney or tomato sauce.

Note:
for a softer consistency of handva one can use Eno instead of baking soda. But don't use it while tampering. Use it while adding the seasoning to the batter and stir well.

Key Words: TASTYSHRAVAN, Farali Handvo, Handvo, Farali Food, Farali Indian Food, Shravan Month

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