Instant rava handvo

Yield: 1 servings

Measure Ingredient
1 cup Fine soji; (semolina)
1 cup Thick buttermilk; up to 1 1/2
3 \N Green chillies finely chopped
½ cup Vegetables as per choice finely chopped; (carrot, beans,
\N \N ; spinach, onion,
\N \N ; capsicum, cabbage,
\N \N ; etc. )
¼ teaspoon Baking soda
3 tablespoons Oil; (3 to 4)
1 teaspoon Cumin seeds
1 teaspoon Mustard seeds
\N \N Salt to taste

Mix all ingredients, except soda and oil.

Make a thickish batter, adding buttermilk accordingly.

Keep aside for 30 minutes.

Now gently mix in soda.

Put a medium heavy saucepan or kadai to heat.

Put ½ tablespoon oil in pan, add very few of both seeds.

Allow to splutter. Pour 1ladleful batter in oil.

Cover and allow to cook on very low.

When the base turns crisp and golden brown, flip over.

Allow other side to become crisp.

Serve hot with green chutney or sauce.

Repeat with remaining batter.

If many are required at a time, use more than one stoves and pans.

Or use the paddu tava. (It is a thick iron griddle with cup depressions like muffin trays.)

Making time: 30 minutes (excluding soaking time) Makes: 7-8 handvo cakes

Shelflife: Batter can be stored for few hours, add soda and use as required.

Variation: Grind a handful of green peas and spinach leaves and add to batter to give a green colour to the cakes.


See that the cakes are made in a heavy pan on low flame or in a good nonstick one. Other wise the bottom will tend to stick. Also, make sure the base is well golden before flipping over. If it is not done then it will not come out easily.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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