Panchkutiyu Shaak | A Gujarati Mixed Vegetable Recipe

I am very fond of mixed vegetables like Avial and Pindi Miriyam. So when I chanced upon the recipe for this Gujarati Panchkutiyu Shaak in my quest for a healthy and unique Gujarati dish, I knew I had to try it immediately.

Panchkutiyu Shaak from Gujarat
Panchkutiyu Shaak

My search began because for this month’s Gujarati Recipe challenge on the Shhhhh Cooking Secretly Challenge group I got Kand (Purple Yam) and Coconut as my secret ingredients from Poornima Porchelvan who blogs at Poornima’s Cook Book.

As with most of my Gujarati cooking, I first went to Tarla Dalal’s website on my quest for a recipe and that is where I found a few recipes for this dish including this recipe for Panchkutiyu Shaak that I have followed.

What I liked about this recipe is that it is super simple to make, takes very little time, and you can use a variety of vegetables in making it. Also it does not use too much oil and so the result is a delicious and healthy mixed vegetable that you can enjoy with chapatis. Also, the vegetables that includes give Panchkutiyu Shaak a great mix of textures; I used Kand/Purple Yam, Ridge Gourd/Turai, Bottle Gourd/Lauki, Peas, and Brinjal. In addition, I used fried Muthiyas and they added a nice crunch.

If you want to make Muthiyas at home, here are the recipes for Fried Muthiyas and Steamed Muthiyas.

Do try my recipes for Dal Dhokli, Undhiyu, Dhokla, Dhebra, Khandvi, Handvo, Methi Thepla, and Rice Khichu.

How to Make Gujarati Panchkutiyu Shaak | A Mixed Vegetable from Gujarat

Panchkutiyu Shaak | Gujarati Mixed Vegetable
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

This is the recipe for Panchkutiyu Shaak made with a mix of vegetables like yam/potato, bottle gourd, ridge gourd, brinjal and peas. It is flavoured with a paste made with fresh coriander, coconut, lemon juice, garam masala. 

Course: Main, Main Course
Cuisine: Gujarati, Indian Food
Servings: 4 People
Author: Aruna
Ingredients
The Vegetables
  • 150 gms Purple Yam Substitute: Potato or Yam
  • 75 gms Brinjal
  • 75 gms Ridge Gourd
  • 75 gms Bottle Gourd
  • 75 gms Peas
For the Masala
  • 1/2 Cup Coriander Leaves (Tightly Packed Cup)
  • 1/2 Cup Grated Coconut
  • 1 tsp Red Chilli Powder
  • 1 tsp Garam Masala
  • 1/2 tsp Turmeric
  • 2 tsp Sugar
  • 1 tbsp Lemon Juice
Other Ingredients
  • 2 tbsp Oil
  • 1 tsp Mustard Seeds
  • 1/2 tsp Asafoetida, Hing
  • 8-10 Fried Muthiya See Notes for Recipe
  • Salt to Taste
Instructions
The Prep
  1. Peel and cut the yam into 1" cubes. 

  2. Cut the brinjal into 1" cubes. 

  3. Peel and cut the ridge gourd into 1/4" thick discs. Then cut them in half.

  4. Peel and cut the bottle gourd into 1" cubes.

Making the Masala
  1. Gring together the coconut, coriander, chilli powder, turmeric powder, salt, sugar, garam masala, and lemon juice to a thick paste. Use a little water, if required.

Making the Panchkutiyu Shaak
  1. In a large wok or kadhai, heat the oil.

  2. Add the mustard seeds and wait till they splutter.

  3. Add the asafoetida and stir-fry for a few seconds.

  4. Add all the vegetables.

  5. Stir-fry for 5 minutes.

  6. Add about 1/4 cup water and salt (as required).

  7. Cover and cook till the vegetables are cooked.

  8. When the vegetables are almost done, add the masala and muthiyas. If you are using steamed muthiyas add them later.

  9. Mix well and cook for 2-3 minutes.

  10. Turn off the heat.

  11. Serve with rotis.

Recipe Notes
  • Here are the recipes for steamed muthiyas and fried muthiyas.
  • If you are cutting the vegetables in advance, put the yam and brinjal in water till you are ready to use them.
Panchkutiyu Shaak, A Gujarati Recipe
Panchkutiyu Shaak, A Gujarati Recipe

Recipe with Step-by-Step Instructions for Gujarati Panchkutiyu Shaak | A Mixed Vegetable from Gujarat

  1. Getting the Vegetables Ready
    1. Wash the dirt off the purple yam. Peel and cut it into 1″ cubes. If there is some time before you are going to use the yam, put it in water to prevent oxidation.
    2. Cut the brinjal into 1″ cubes. If there is some time before you are going to use the brinjal, put it in water along with purple yam.
    3. Peel the ridge gourd and cut into 1/4″ thick discs. If the discs are very large in diameter, cut the discs in half.
    4. Peel the bottle gourd and chop into 1″ cubes.
  2. Grind the Masala
    1. Add the coconut, fresh coriander, chilli powder, turmeric powder, salt, sugar, garam masala, and lemon juice to a chutney grinder.
    2. Using as little water as possible, grind into a thick paste.
    3. Set aside.
  3. Making the Panchkutiyu Shaak
    1. In a large kadhai, over medium heat, heat the oil.
    2. Add the mustard seeds and stir-fry till the seeds crackle.
    3. Next, add the asafoetida and mix well.
    4. Add all the vegetables. If the yam and/or brinjal are in water, remove them from water and shake off the excess water.
    5. Saute the vegetables for 5 minutes.
    6. Add about 1/4 cup water and some salt. Mix well. Remember to be careful with the salt as the masala has some too.
    7. Cover and cook till the vegetables over low to medium heat till the vegetables are cooked.
    8. Add the ground masala paste and the fried muthiyas. If you are using steamed muthiyas, add them after turning off the heat.
    9. Mix well and cook for 2 to 3 minutes.
    10. Take off the flame. If you are using steamed muthiyas add them now and mix with a gentle hand or they will disintegrate.
  4. Serve hot with rotis.
Panchkutyi Shaak | Gujarati Recipe
Panchkutyi Shaak | Gujarati Recipe

I am taking this delicous dish to the celebration of Gujarati Cuisine with the lovely ladies at Shhhhh Cooking Secretly Challenge group.

Methi Na Dhebra | Winter Recipe from Gujarat

No one excels at making snacks more than Gujaratis (well, it is a toss up between them and the Sindhis, who make excellent snacks as well). So today, I present Methi Na Dhebra, one of the lesser known Gujarati snacks.

Methi na Dhebra from Gujarat
Methi na Dhebra from Gujarat

Made with Bajra flour and Methi leaves, Methi Na Dhebra is a snack made in winter because of its warming properties. What I love about this snack is that it is also very nutritious and healthy, especially if you shallow fry/pan fry it, though traditionally it is deep-fried.

This recipe for Methi na Dhebra is also another example of how Gujaratis celebrate Methi leaves as can be seen in these recipes for Thepla, Steamed Methi Muthiya, Deep-Fried Methi Muthiya and Kela Methi ki Sabzi. I also love Methi very much and hope to keep trying many more recipes with this wonderful green.

I have used Tarla Dalal’s recipe for Methi na Dhebra to make this delicious snack; and I followed her advice and deep fried them. 🙂

Methi na Dhebra | An Inside Look
Methi na Dhebra | An Inside Look

How to Make Gujarati Methi na Dhebra

Methi na Dhebra | Winter Recipe from Gujarat
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

This recipe is for Methi na Dhebra, a wonderful snack from Gujarat. It is made with methi leaves mixed with bajra and jowar flours, and is simply delicious with a cup of hot tea.

Course: Snack, Snacks
Cuisine: Gujarati, Indian
Servings: 20 Dhebra
Author: Aruna
Ingredients
  • 1.25 Cup Bajra Flour
  • 0.5 Cup Jowar Flour
  • 3 tbsp Besan
  • 1 Cup Chopped Methi (Tightly Packed Cup)
  • 2 tbsp Dahi, Yogurt
  • 1.5 tsp Chilli Powder
  • 1/2 tsp Asafoetida
  • 1 tsp Sugar
  • Salt to Taste
  • Oil for Frying
To Grind to a Paste
  • 2-3 Spicy Green Chillies
  • 1.5" Piece Ginger Sliced
  • 3-4 Large Garlic Cloves
Instructions
Making the Paste
  1. Grind the green chillies, ginger and garlic to a coarse paste. Set aside.

Making the Dough
  1. To a large bowl, add the bajra flour, jowar flour, methi leaves, besan, green-chilli-ginger-garlic paste, sugar, salt, chilli powder, asafoetida, and dahi.

  2. Mix well.

  3. Add 1 tbsp oil and a little water. Mix well.

  4. Add a little water at a time to form a soft dough.

Making the Methi na Dhebra
  1. Divide the dough into 16 to 20 equal portions.

  2. Shape each portion into a disc.

  3. Over medium flame, heat some oil in a pan.

  4. To test if the oil is hot enough, add a pinch of the dhebra dough into the oil. It should rise to the top. 

  5. Add a few debra at a time and let them fry over medium heat.

  6. Flip over and fry till both sides are golden brown.

  7. Use a slotted spoon and remove the Methi na Dhebra from the oil and let all the oil drain from them.

  8. Place the fried Dhebra on a kitchen tissue to remove the excess oil.

  9. Fry all the Dhebra in a similar manner.

  10. Serve hot with cold dahi.

To Store the Methi na Dhebra
  1. Let the Dhebra cool to room temperature and then store in an air-tight tin.

  2. Heat on a pan before serving.

Recipe Notes

I deep-fried this delicious snack but you can shallow fry on a pan in a few teaspoons of oil. 

If you are shallow-frying, you need to have a lot of patience and do it on a low-to-medium flame so that the Methi na Dhebra cooks right through the middle.

 

Methi Dhebra is a tea time snack from Gujarat
Methi Dhebra

 

Recipes with Step-by-Step Instructions to Make Gujarati Methi na Dhebra

  1. Making the Green Chilli-Ginger-Garlic Paste
    1. Add the green chillies, ginger and garlic to a chutney grinder.
    2. Grind the ingredients to a coarse paste. Set aside.
  2. Making the Dough for Methi na Dhebra
    1. Combine all the flours, fenugreek leaves, ground paste, yogurt, sugar, salt, chilli powder, asafoetida, and dahi.
    2. Using your hands, mix all the ingredients well.
    3. Now add a little water and 1 tbsp oil to the mix.
    4. Mix well.
    5. Next, add a little water at a time and knead to form a firm but pliable dough. You know the dough is ready when it does not stick to your fingers.
  3. Making the Methi na Dhebra
    1. Divide the dough into 16 to 20 equal portions.
    2. Roll each portion into a ball and then pat to form a disc.
    3. In a pan, over medium flame, heat enough oil to fry the dhebras. I used a shallow pan so that I could use lesser amount of oil.
    4. Test if the oil is hot enough by adding a pinch of the dhebra dough into the oil. It should rise to the top at a moderate speed and sizzle on the surface of the oil.
    5. Slide a few of the discs into the oil. Take care that the oil does not splash onto you.

    6. Let the Methi Na Dhebra fry for  to 3 minutes, or till the side facing the pan is golden brown.
    7. Using a gentle hand, turn over the discs and fry till both sides are golden brown.
    8. Remove the discs from the oil and drain all the oil from them.
    9. Place the fried discs on a kitchen tissue to remove the excess oil.
    10. Fry all the discs in a similar manner.
    11. Serve hot with cold dahi. You could also serve them with Dahiwali Pudina Chutney or Ketchup though Dahi is the best accompaniment.
Gujarati Methi Dhebra
Gujarati Methi Dhebra

Doodh Poha | A Recipe from Maharashtra and Gujarat

This week’s theme for the Foodie Monday Blog Hop is Cooking Without Fire, chosen by our fellow blogger Preethi Prasad of Preethi’s Cuisine. For this theme I have chosen Doodh Poha, a super simple dish made for Kojagiri Purnima (aka Sharad Poornima) in Maharashtra and Gujarat.

A spoonful of Doodh Poha with dry fruit garnish
Spoonful of Goodness | Doodh Poha

Doodh Poha is essentially Poha soaked in sweetened milk and garnished with dry fruits. It is supposed to be eaten cold and to keep to the theme I used raw/unboiled milk.

It is believed that the moonlight on Sharad Poornima has special powers and so food is left overnight under moonlight to absorb the moon rays. Two of the most common dishes made for this festival are Masala Doodh (Masala Milk)  and Doodh Poha.

Cooking without fire is quite a bit of a challenge once you start thinking about it. All I could think of was salads and those I wanted to avoid. I did not want to make raitas or dahi-based dishes because Dahi was a “cooked” ingredient. In fact, there were many recipes that came to mind but then I realised many of the ingredients were subject to heat or pre-cooked (Mava for example). A few others like Pacchi Chalimid/Akki Thambittu, Vada Pappu/Kosambari, Carrot Hesarubele Kosambari, and Panakam I have already written about. 🙂

Coming back to Doodh Poha, you can make this delicious dish in less than 15 minutes and that is also a blessing in itself!

Doodh Poha for Kojagiri Purnima | Sharad Poornima
Doodh Poha for Kojagiri Purnima | Sharad Poornima

How to Make Doodh Poha for Kojagiri Purnima | Sharad Poornima

Doodh Poha
Prep Time
20 mins
Total Time
20 mins
 

Doodh Poha is beaten rice soaked in saffron and cardamom flavoured milk, and garnished with dry fruits. It is made for Kojagiri Poornima or Sharad Purnima in Maharashtra and Gujarat.

Course: Breakfast
Cuisine: Gujarati, Indian, Maharashtrian
Servings: 4 People
Author: Aruna
Ingredients
  • 2 Cups Thick Poha
  • 3 Cups Milk
  • 4 to 6 Tbsp Sugar See notes
  • 1 tsp Cardamom Powder
  • 1/4 tsp Nutmeg Powder
  • 1/2 tsp Crushed Kesar or Saffron Strands
  • 1/3 Cup Mixed Dry Fruit I used Almond, Pista, Cashew, and Raisin
Instructions
Making the Masala Milk
  1. Add the saffron, cardamom, nutmeg, and sugar to the milk.

  2. Mix well.

  3. If you are using raisins (Kishmish), add them to the milk now so that they soak some milk and turn plump.

  4. Set aside for 10 minutes. Stir occasionally so that the sugar dissolves well.

  5. If you are making the Masala Milk in advance, refrigerate it.

Putting Together the Doodh Poha
  1. Add the Poha and the dry fruits to the Masala Milk.

  2. Mix well.

  3. Set aside for 10 minutes for the Poha to soak.

  4. Enjoy!

Recipe Notes
  • In the past, I have used honey instead of sugar and loved it.
  • I would recommend that you make the Masala Milk in advance and refrigerate it as Doodh Poha tastes awesome when cold.
  • Avoid refrigerating Doodh Poha as the Poha turns stiff.
  • Use thick poha and not the thin variety. The thin variety of poha tends to disintegrate in the milk.

 

Dudh Pauva
Dudh Pauva

See what my fellow bloggers at the Foodie Monday Blog Hop have posted at:

Gujarati Rice Khichu | Inspired by Savita Malde

Are you one of those people who absolutely relish the dough made for vadiyalu (vadam, kurdayi)? I am, and my mother and grandmother used to say I eat more of the batter raw than I make vadiyalu with. So this Gujarati Rice Khichu is absolutely THE dish for me to enjoy as a snack.

Gujarati Rice Khichu with Chilli Oil
Rice Khichu

It is best described as rice flour cooked in water spiced with green chillies and cumin. That is it. For those of you used to making vadiyalu (vadi), this is exactly the dough for Biyyam Pindi Vadiyalu/Sun-dried Rice Flour Fritters. As a bonus, Rice Khichu is served with oil flavoured with chilli powder, which is just the perfect accompaniment for this mellow dish.

In Maharashtra, there is a very similar dish called Ukad while Tamil Nadu has a dish called Mor Kali or Mor Koozh. Both these use buttermilk instead of water.

I learnt of Rice Khichu last week, when my neighbour shared some with me. It was made by her sister-in-law Savita Malde who is also a neighbour. Since that day I have been waiting for an opportunity to make it, and one presented itself today. 🙂

Thank you, Savita Aunty, for this simple yet wonderful dish. It will now be a regular dish in my home! I am indeed blessed to learn so much from you, Hetal, and Isha.

Also try Hetal’s recipes for Kela Methi ki Sabzi and a wonderful desert called Fusion Delight (hint: It has Gajar ka Halwa and Apple Cinnamon Sauce)

Without further ado, here is a detailed how-to for this wonderful Rice Khichu.

How to Make Gujarati Rice Khichu | A Step-by-Step Method

Gujarati Rice Khichu
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
 

Gujarati Rice Khichu is a simple dish made by cooking rice flour in spiced water. It is served with chilli oil on the side and makes for a great breakfast or snack!

Course: Breakfast, Snack
Cuisine: Gujarati, Indian
Servings: 4 People
Author: Aruna
Ingredients
For the Rice Khichu
  • 1 Cup Rice Flour
  • 1 tbsp Finely Chopped Green Chillies
  • 1/2 tbsp Cumin Seeds
  • 4 Cups Water
For the Chilli Oil
  • 4 tbsp Oil Sesame or Groundnut, preferred
  • 2 tsp Red Chilli Powder Spicy Preferred
  • Salt to Taste
For Garnish
  • 1-2 tbsp Finely Chopped Coriander
Instructions
Making the Rice Khichu
  1. Add the green chillies, cumin, and salt to the water.

  2. Boil the spiced water for 2-3 minutes.

  3. Taste the water. It should be salty. Add salt, if required.

  4. Turn the heat down to low.

  5. Slowly add the rice flour to the simmering water while stirring continuously.

  6. Mix well to ensure there are no lumps.

  7. Turn the heat up to medium and cook covered for 3 to 5 minutes. Mix occasionally. 

  8. When all the water is absorbed and the Rice Khichu starts to leave the sides, turn off the heat. 

  9. Divide into 4 equal portions.

  10. Drizzle some chilli oil and garnish with coriander.

  11. Serve immediately.

Making the Chilli Oil
  1. Heat the oil.

  2. Turn off the heat.

  3. Add the chilli powder.

  4. Mix well.

Recipe Notes
  • Traditionally, Papad Khar is added to the Rice Khichu. I did not have any at home so did not add any. It did not affect the taste.
  • Many recipes I saw online use Soda Bicarb as a substitute for Papad Khar. I did not add any.
  • This is a dish best served hot. It is not as appetizing when served cold.

 

Here is the recipe for Rice Khichu with the photos I took as I made it.

  1. I added green chillies, salt, and cumin to 4 cups of water.
  2. Next, I set this water to boil so that the salt dissolves and the flavours of the chilli and cumin are infused into the water.
  3. After the water was boiling for about 3 minutes, I turned down the flame to low. You can even turn off the heat.
  4. Then I added the rice flour to the boiling water and mixed immediately so that there are no lumps.
  5. Stir continuously so that the rice flour is well incorporated and there are no lumps. A simpler way is to make a paste of the rice flour in 1/2 cup water and then add the paste to the boiling water while stirring constantly. This way you will not have the rice flour become lumpy.
  6. Turn the flame down to medium.
  7. Cover and cook for 3 to 5 minutes.
  8. Mix occasionally.
  9. When the Rice Khichu starts leaving the edges, and retains shape as you are stirring, it is ready to enjoy!
  10. Divide the hot Rice Khichu into four equal portions and add each portion to a plate or a bowl.
  11. In a ladle, heat the oil.
  12. Turn off the heat and add the chilli powder.
  13. Mix well.
  14. Immediately drizzle the oil over each portion of the Rice Khichu.
  15. Sprinkle some coriander over each portion.
  16. Enjoy hot with some hot tea!

Believe you me, hot Rice Khichu is food for the soul!

Rice Khichu | A Gujarati Snack
Rice Khichu | A Gujarati Snack

Healthy, Low-Oil Gujarati Handvo: In a Pan and Appam Pan

Handvo can be best described as a traditional Gujarati savoury cake. It is made with a mix of dals and rice with lauki (bottle gourd) added to it for softness.

Flavoured with green chilli-ginger paste, red chilli powder, lemon juice, and a touch of sugar, Handvo is a super-healthy. It is a full meal in itself that needs just some Chaas (Indian Buttermilk) and Green Chutney on the side.

Handvo is traditionally made in a special vessel that many Gujarati households have. However, you can just as easily cook it in a deep pan or Kadhai on a stove top.

Gujarati Handvo Made in a Pan

I made my first Handvo in a small non-stick pan. However, as I was making it I realised that it was still needed considerable oil (Anything over 1/2 tsp oil is too much oil for me :)).

At this time I was also chatting on WhatsApp with Aparna Sitaraman and sharing the recipe with her. She was saying she intended to make the batter and store it, and use it to make mini Handvo in an Appam Pan as and when she had guests. What a brilliant idea that was and I immediately sought her permission to post that way on the blog.

What I loved about this mini-version (High-Tea Muffin Handvo, as Hetal called it) is that the bite-sized version made portion control rather easy for a person like me who has to battle the bulge.

Low Oil Healthy Mini Handvo in an Appam Pan

Make it using any of the techniques and the result will be the same; a soft, spongy, savoury lentil-cake that is just delicious.

I used Tarla Dalal’s Recipe for Mixed Dal Handvo as a starting point.

How to Make Healthy, Low-Oil Gujarati Handvo

Healthy, Low Oil Gujarati Handvo
Prep Time
13 hrs 20 mins
Cook Time
45 mins
Total Time
14 hrs 5 mins
 

Handvo is essentially a savoury cake made in the Western Indian state of Gujarat. Made with rice and lentils, Handvo need just some Green Chutney on the side.

Course: Main Course, Snack
Cuisine: Gujarati, Indian
Servings: 4 People
Author: Aruna
Ingredients
For the Batter
  • 1/2 Cup Rice
  • 1/4 Cup Tuvar Dal
  • 1 tbsp Whole Moong
  • 1 tbsp Udad Dal
  • 1 tbsp Chana Dal
  • 1 Cup Grated Lauki/Bottle Gourd
  • 4 Green Chillies
  • 1 tsp Grated Ginger
  • 1 tsp Red Chilli Powder
  • 1/4 tsp Turmeric
  • 1/2 tsp Sugar
  • 1/3 Cup Khatta Dahi, Sour Yoghurt
  • 2 Pinches Soda Optional
  • 1 tbsp Lemon Juice
  • Salt to Taste
For Tempering
  • 1 tsp Rai, Mustard Seeds
  • 1 tsp Til, Sesame Seeds
  • 2 tbsp Oil
  • 3-4 pinches Hing, Asafoetida
Instructions
Making the Batter
  1. Wash the rice and dals well.

  2. Soak in 2 cups water for 6-8 hours

  3. After the dals are well-soaked, drain the water.

  4. Grind with the dahi into a fine paste. Add as little water as possible while grinding.

  5. Take the batter out into a large bowl. 

  6. Cover and set aside to ferment for 6 to 8 hours. The batter will not rise as it ferments, but you will see some bubbles to indicate fermentation.

  7. Grind the green chillies and ginger to a fine paste.

  8. Add the green chilli-ginger paste, grated lauki, red chilli powder, turmeric, salt, and sugar to the fermented batter.

  9. Mix with a gentle hand.

  10. Just before making the Handvo, add the lemon juice and soda.

  11. Mix well.

Making the Handvo in a Pan or a Wok
  1. Divide the batter into 4 portions (I use guesstimates 🙂).

  2. In a deep pan or kadhai, overmedium flame, add 1/2 tbsp oil.

  3. Add the 1/4 tsp mustard seeds and wait till they splutter.

  4. Add 1/2 tsp sesame seeds and hing. Stir-fry for a few seconds.

  5. Gently pour 1 portion of the batter into the pan.

  6. Over medium flame, cook covered for 7 to 10 minutes. Ensure that the flame is not too high because then the Handvo will brown quickly on the outside but remain uncooked on the inside.

  7. Check at regular intervals and drizzle a few drops of oil along the edges if you so feel.

  8. When the surface of the Handvo dries out, it is time to flip the Handvo.

  9. Using a spatula, gently loosen the edges of the handvo working your way to the middle so that you can flip it over. Ensure that the side that was touching the pan is golden brown and crisp.

  10. Flip the Handvo.

  11. Drizzle 1/2 tsp oil along the edges.

  12. Over a low-medium flame, cook covered for 5 to 7 minutes.

  13. To ensure that the Handvo is cooked, gently insert a fork or a sharp knife and pull it out. It should come out clean and dry.

  14. Remove the Handvo from the pan. 

  15. Cut into quarters and serve hot with Green Chutney.

Making the Handvo in an Appam Pan
  1. Add a few drops of oil to each cavity of the Appam Pan.

  2. Over medium flame, heat the Appam Pan.

  3. Add a few mustard seeds and wait till they splutter.

  4. Add sesame seeds and a tiny pinch of hing. Wait for 5 to 10 seconds.

  5. Spoon enough batter to just fill each cavity till it is almost full.

  6. Cover the Appam Pan.

  7. Over low-to-medium flame, cook the mini Handvo for 5 to 7 minutes.

  8. When the side facing up dries out, it is time to flip the Handvo.

  9. Using a small sharp knife, loosen the edges of the Handvo and flip it over. In a non-stick pan, you can simply rotate them.

  10. Drizzle 2-3 drops of oil along the edges of each Handvo.

  11. Cook covered for 5 to 7 minutes.

  12. Remove the Handvo from the Appam Pan.

  13. Serve hot with Green Chutney.

Recipe Notes
  • While Making the Handvo in an Appam Pan takes much longer, it uses much less oil.
  • Always cook Handvo on a low-to-medium flame as it has to cook well inside.
  • If you want to store the Handvo batter, just refrigerate the ground dal paste after it has fermented. Add the rest of the ingredients just before making the Handvo. 

 

Gujarati Handvo with Green Chutney