A Simple Handova

Handova is a delicious Gujarati cuisine that can be enjoyed as a snack or a meal. Made with a fermented mixture of lentils, rice, and veggies with a dash of green chillies, ginger, mustered, and cumin. In this blog, we’ll see the step-by-step process used by the exporter of sunflower oil to make handova.

 Ingredients

  • Moong dal - ½ cup soaked

  • Urad dal - 1 tbsp

  • Tuvar dal - 1 tbsp

  • Rice - 1 tbsp

  • Garlic cloves chopped - 1 tsp

  • Ginger chopped - 1t sp

  • Green chillies chopped - 2 tsp

  • Mustard seeds - ½ tsp

  • Asafoetida - a pinch

  • Fenugreek seeds - 5

  • Grated and tightly packed bottle gourd - 1 cup

  • Turmeric powder - ½ tsp

  • Coriander powder - ½ tsp

  • Coriander leaves chopped - ¼ tsp

  • Sesame seeds for topping

  • Curry leaves chopped - 1 tsp

  • Turmeric powder 

  • Curd - ½ cup

  • Baking soda - ¼ tsp

  • Salt as required

  • Oil as required 

Method

  • In a bowl, add the rice, moon dal, tuvar dal, and urad dal, and rinse it a couple of times. Add chana dal to it if needed.

  • Once rinsed thoroughly, soak it in water for 5 hours.

  • Strain the soaked dal, add it to a blender, and add the curd.

  • Blend it until you get semolina consistency. If it is difficult, blend it in batches and do not add water.

  • Now remove the batter, add baking soda, and mix well. 

  • Cover it and let the batter ferment for 9 hours or overnight. The batter will have a faint sour aroma or tiny bubbles the next day.

  • Grind the ginger, garlic, and green chilies. 

  • In a kadai, heat 1 tablespoon of oil and add mustard seeds to it. Once it crackles, add 5–6 fenugreek seeds, asafoetida, and curry leaves. Once it is cooked, add ground ginger, garlic, and green chilli paste.

  • Let the raw aroma go away, and add the grated bottle gourd. Add the coriander and turmeric powder and mix well. 

  • Switch off the flame and add the coriander leaves and tempered mixture to the batter.

  • Add the required salt.

  • Now spread oil in the pan and keep it on low flame.

  • Pour 2 ladles of handvo batter into the pan and gently shake it so that it spreads evenly in the pan. Sprinkle the sesame seeds on top.

  • Cover the pan with a lid and cook on low heat.

  • When the sides are golden, gently flip them using a spatula. 

  • Cook until you find golden spots.

  • Remove from the heat and serve with coriander chutney. 

 About TNEO:

Tamil Naadu Edible Oils is one of the leading exporter of lamp oil and sunflower oil that produces premium-quality oil. As one of the oil manufacturers in Tamil Nadu, TNEO is committed to delivering quality oil that is affordable as well as light in texture. Choose Sundew or Jayaa Jyothi from TNEO—the best manufacturer of lamp oil.

 

Comments

Post a Comment

Popular posts from this blog

Banana Bread for a Tea Break

Why don't we prepare a treat for ourselves using only items from our kitchen? Banana bread is a tried-and-true recipe for simple baking that involves few ingredients and little work. Made using ripe bananas for added texture, along with flour, oil, almonds, and other ingredients. Overripe bananas are the key to creating the ideal banana bread. So let's learn how to prepare moist and delicious banana bread with sunflower oil manufacturers in Tamil Nadu . Ingredients Ripe bananas - 4 Milk (preferably plant base)- ½ cup Oil - ¼ cup Vanilla essence- 1 tsp Whole wheat flour- 2 cups Baking powder- 1 teaspoon Salt- ½ tsp Choco chips or chopped nuts for extra crunch Method Before beginning, grease a loaf pan and preheat the oven to 175 degrees Celsius. In a bowl, mash the bananas until they are smooth and combine in the oil, vanilla extract, and milk.  In another bowl sieve whole wheat flour, baking powder, and salt.  Little by little add the dry ingredients to the banana mixture and ...
Read more

Guilt free cake for the easter

The arrival of spring calls for some celebrations. With the fresh scents of blooming flowers and warm cinnamon filling the air. And Easter just makes it more joyous. Filled with vibrant flavours of and spices, it brings the season to life.In this blog, we’ll explore how to make Easter special with a healthier version of the classic carrot cake, using a trusted recipe, from the leading exporter of sunflower oil . Ingredients: Medium sized carrots - 2 to 3  numbers Deseeded dates - ½  cup Oil  Zest and juice of one lemon Juice of two oranges Flaxseeds - 2 teaspoons Wheat flour - 1 cup Walnuts ⅓ cup Baking powder - 1 teaspoons Baking soda - ⅓  Cinnamon ground - ⅓ teaspoon A pinch of salt Cashews - 2 tablespoons Lemon - 1/3 lemon (for juice) Orange - 1 tbsp Pitted dates -1 tbsp Instructions: Preheat the oven to 175°C (350°F). Grease the cake pan with oil and line it with parchment paper. Soak the dates in warm water for about 10-15 minutes. Once softened, blend them into...
Read more

The Taste of Sikkim: Bamboo Shoot Curry

The culinary delicacies of India’s East are often unappreciated. The Eastern states of India uses some of the most earthy and natural flavours that spruces the dish phenomenally. We bring you one of the best dishes from Sikkim — the Bamboo Shoot Curry, which is tasty as well as easy. Try today to get an insight of the glorious taste of India’s East! Ingredients: 1/2 Kg bamboo shoot sliced 2 tablespoon of rice flour 2 onions sliced 6–8 garlic 1 tablespoon coriander powder 1/2 teaspoon jeera powder 2–3 tablespoon ground coconut 2 red chillies 1/4 teaspoon mustard seed 3–4 curry leaves 2–3 tablespoon Sundew sunflower oil Method: Rinse the bamboo shoots thoroughly for 2 days before using it for the recipe. Heat oil in a deep pan and add mustard seeds and curry leaves to splutter in the hot oil. Add garlic and red chillies and onions and fry them together. Put the rice powder and mix with the rest of the masala in oil. Fry the now thick masala for a little longer on medium heat before addin...
Read more