Preparation Time: 10 mins
Cooking Time: 6 mins
Total Time: 16 mins
Cooking Time: 6 mins
Total Time: 16 mins
Ingredients for Vegetable Handva
4 ½ tsp oil for greasing and tempering
¾ cup idli batter, readily available in the market
1 tbsp curds (dahi)
½ cup grated bottle gourd (doodhi / lauki)
¼ cup grated carrot
a pinch of turmeric powder (haldi)
½ tsp chilli powder
½ tsp coriander-cumin seeds (dhania-jeera) powder
½ tsp ginger-garlic (adrak-lehsun) paste
½ tsp green chilli paste
1 tsp sugar
salt to taste
½ tsp fruit salt
½ tsp mustard seeds ( rai / sarson)
½ tsp cumin seeds (jeera)
1 tsp sesame seeds (til)
¼ tsp carom seeds (ajwain)
a pinch of asafoetida (hing)
4 ½ tsp oil for greasing and tempering
¾ cup idli batter, readily available in the market
1 tbsp curds (dahi)
½ cup grated bottle gourd (doodhi / lauki)
¼ cup grated carrot
a pinch of turmeric powder (haldi)
½ tsp chilli powder
½ tsp coriander-cumin seeds (dhania-jeera) powder
½ tsp ginger-garlic (adrak-lehsun) paste
½ tsp green chilli paste
1 tsp sugar
salt to taste
½ tsp fruit salt
½ tsp mustard seeds ( rai / sarson)
½ tsp cumin seeds (jeera)
1 tsp sesame seeds (til)
¼ tsp carom seeds (ajwain)
a pinch of asafoetida (hing)
Method for cooking Vegetable Handva
1. Grease a 125 mm. (5”) diameter microwave safe dish using ¼ tsp oil and keep aside.
2. Combine the idli batter, curds, bottle gourd, turmeric powder, chilli powder, coriander-cumin seeds powder, ginger-garlic paste, green chilli paste, sugar and salt in a bowl, mix well and keep aside.
3. Just before serving, add the fruit salt to the batter and sprinkle 1 tsp of water over it.
4. When the bubbles form, mix gently.
5. Pour the batter into a gresed dish and tilt it clockwise to spread the batter evenly. Keep aside.
6. Combine the remaining 4 tsp of oil, mustard seeds, cumin seeds, sesame seeds, carom seeds and asafoetida in a microwave safe bowl and microwave on HIGH for 2 minutes.
7. Pour this tempering evenly over the handva and microwave on HIGH for 4 minutes.
8. Cut into pieces and serve immediately with green chutney.
1. Grease a 125 mm. (5”) diameter microwave safe dish using ¼ tsp oil and keep aside.
2. Combine the idli batter, curds, bottle gourd, turmeric powder, chilli powder, coriander-cumin seeds powder, ginger-garlic paste, green chilli paste, sugar and salt in a bowl, mix well and keep aside.
3. Just before serving, add the fruit salt to the batter and sprinkle 1 tsp of water over it.
4. When the bubbles form, mix gently.
5. Pour the batter into a gresed dish and tilt it clockwise to spread the batter evenly. Keep aside.
6. Combine the remaining 4 tsp of oil, mustard seeds, cumin seeds, sesame seeds, carom seeds and asafoetida in a microwave safe bowl and microwave on HIGH for 2 minutes.
7. Pour this tempering evenly over the handva and microwave on HIGH for 4 minutes.
8. Cut into pieces and serve immediately with green chutney.
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