Instant Handvo

Instant Semolina Pancake

Handvo is a popular Gujarati dish that is made with a batter mixed dals (lentils) and vegetables. The dals are soaked, then ground and fermented. Spices and finely chopped vegetables are added to this batter and then the batter is baked, in a traditional stove-top oven, to make a soft & delicious savoury cake. Handvo is spongy but slightly dense.

This instant recipe is a quick and simple version of handvo. Instead of mixed dal batter, this recipe uses a semolina batter. There is no need for fermentation as cooking soda is used for instant aeration of the batter. This makes the handvo really light, fluffy and spongy.

I do not use many vegetables as it makes this handvo too dense. I add a paste of fresh coriander and raw mango to the semolina batter. This lends a beautiful green colour to the handvo and makes it subtly tangy. You can also use spinach paste or very finely chopped fenugreek leaves for the colour.

Use of raw mango adds the required acidity which makes the batter fluff up on adding soda. If you do not have raw mango, add half a cup of slightly sour curd / yoghurt. You can skip adding any souring / acidic agent at all and use fruit salt for aeration. It will give equally fluffy results.

You can also use a mix of vegetables like bottle gourd, carrot or cabbage. The total quantity of vegetables should be less than the quantity of semolina. Using more vegetables will make the handvo slightly sticky and dense.

This recipe makes about 5 cups of batter. I usually divide this quantity of batter into 3 parts and bake one portion at a time in an 8” pan.  Add soda only to the portion that you’re ready to bake. As soon as the batter fluffs up, it should be added to a hot pan and baked immediately. If the batter sits for more than a few minutes after adding the soda, it will turn flat and not fluff up on baking. You can also make a big handvo using all of the batter in a larger pan.

Here’s the recipe.

Ingredients:

• Semolina – 2 cups
• Raw mango – 1 cup (peeled & diced)
• Fresh coriander – 2 generous handfuls
• Green chillies – 2 (or to taste)
• Ginger – 1” piece (peeled & roughly chopped)
• Dhaniya (coriander) powder – 1.5 tsp
• Jeera (cumin) powder – 1.5 tsp
• Salt – to taste
• Oil – 7 tsp
• Cooking soda – 1.5 tsp (divided in 3 parts)

Method:

1. Add chopped raw mango, fresh coriander, green chillies, ginger and half cup water to a blender or mixer jar.
2. Blend to a smooth paste.
3. Measure the paste. it will be approximately 1.5 cups.
4. Take 2 cups semolina in a large bowl.
5. Add the green paste and 1.5 cups water.
6. We need 3 cups of liquid for 2 cups of semolina. 1.5 cups green paste + 1.5 cups water = 3 cups of liquid.
7. Add salt, coriander powder and cumin powder.
8. Add 4 tsp oil.
9. Mix thoroughly to make a batter.
10. Let the batter sit for about 15 minutes.
11. Divide the batter into 3 portions (of about 1.5 cups each). I use an 8” pan to cook the handvo. The number of portions will depend on the size of the pan.
12. Heat 2 tsp oil in a pan and spread the oil to cover the inside of the pan.
13. Add mustard seeds, cumin seeds and asafoetida.
14. Turn the heat to low.
15. Add ½ tsp cooking soda to one portion of the batter.
16. Mix gently to fluff up the batter.
17. Immediately add the batter to the hot pan.
18. Flatten and even it out at the top using a ladle or spatula.
19. Sprinkle some sesame seeds on the top.
20. Cover the pan with a well-fitting lid and cook on low heat for 7 – 8 minutes.
21. After 7 – 8 minutes, the handvo will be completely dry at the top. If it is still wet cover and cook for another minute or two.
22. Gently run a spatula along the edges and under the handvo to make sure that it is not stuck to the pan.
23. Keep your hands gentle as the handvo is really soft and it might break.
24. To flip the hando, put the lid back on. Hold the lid with a kitchen towel or oven mitts as it is very hot.
25. Invert the pan gently tap with a ladle or spatula to remove the handvo from pan.
26. Put the pan back on heat.
27. Add a tsp of oil to the pan.
28. Add the flipped handvo back into the pan to cook on the other side.
29. Drizzle a tsp of oil along the sides of the handvo.
30. Cover and cook for 4 – 5 minutes.
31. Run a spatula along the sides and under the handvo to check that it is not stuck to the pan.
32. Put an inverted plate on the pan. Hold the plate with a kitchen towel or use oven mitts.
33. Invert the pan to take out the handvo on the plate.
34. The sesame seeds that were sprinkled on top must be lightly toasted and the handvo should have a slightly golden crust.
35. Serve hot with chutney or ketchup.

Recipe video: