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Tata Sampann Recipes: Lauki Ka Handvo (Handvo Recipe)

This article is authored by Bonny Shah. Bonny is a Registered Dietitian and a Certified Diabetes Educator.

Eat Breakfast

Handvo is a Gujarati healthy snack which is made in various ways all over the country. It is a savoury cake, made with various dals, rava/sooji or besan. The popularity of this snack has led to many handvo recipes, created for home chefs at various levels of expertise. This handvo recipe is an easy recipe which is perfect for those looking to make a quick snack. With minimal oil and healthy ingredients like lauki, besan and rawa, this is a healthy snack which will please everyone including children.

Here’s what makes this handvo recipe extremely healthy. Lauki (bottle gourd) is one of the lowest calorie vegetables which contains just 14 calories per 100gm. It is also a modest source of Vitamin C, which is a powerful natural antioxidant which can help the human body scavenge harmful free radicals. Lauki also helps in easy digestion of food. Other main ingredients include Semolina (rava or sooji) and Besan, which are high in protein and fibre. They help slow down digestion and increase the feelings of fullness between meals which makes this a great snack.

Let’s take a look at this handvo recipe from Nirmla Nehra’s kitchen.

Ingredients

  • 300 gm Lauki, (Bottle Gourd) grated
  • 1 cup, Semolina
  • ¼th cup Tata Sampann Besan (Gram Flour)
  • 1 tsp ginger and green chili paste
  • ½ tsp Ajwain, (carom seeds)
  • ½ tsp Tata Sampann Red Chilli Powder
  • ½ tsp Amchoor Powder (Dry Mango Powder)
  • ½ tsp Tata Sampann Garam Masala
  • Coriander Leaves, chopped
  • ¼ cup Dahi (Curd)
  • ¼ cup water
  • Baking Soda, one pinch (optional)
  • Oil-4-5 tbsp
  • 7-8 Kadi patta (Curry Leaves)
  • 1 tsp Sarson/Rai (Mustard seeds)
  • 1 tsp Til (Sesame Seeds)

Method

1. In a bowl, add the grated bottle gourd, rava, and besan.

2. Add ginger and green chili paste, crushed ajwain seeds, red chili powder, amchoor powder, garam masala, salt and chopped coriander leaves. Mix this well and let it rest for 15 minutes.

3. After resting batter, add the curd, water and oil. Make sure the batter is thick.

4. Sprinkle a pinch of baking soda and pour a little water over it to ensure that it gets incorporated into the batter properly.

5. Boil water in a steamer or large kadai with the lid on.

6. Grease a steaming dish or a round cake mould with oil to steam the handvo batter. Transfer the mixture to the mould.

7. Steam this for 15-20 minutes on a medium flame till the batter is cooked.

8. Remove this savoury cake from the mould and cut it into pieces.

9. In a pan, heat oil. Add rai and til to this, followed by curry leaves.

10. Add the pieces of handvo to the pan. Let the pieces cook one side before turning them over. As these are soft, be careful to not break them.

11. Once both sides turn crispy, remove these pieces from the pan.

12. Serve them with ketchup or chutney while they are hot.

Indian savoury delicacies aren’t usually complete without a dash of spices – which not only add flavour, but also help boost immunity through their essential spice oils. Any innovative takes on the handvo recipe? Do let us know in the comments below.



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