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Instant Rava Handvo

Cuisine: Indian
Serves: 1 people

Recipe Ingredients

1 cup 237mlFine soji - (semolina)
1 cup 237mlThick buttermilk - up to 1 1/2
3   Green chillies finely chopped
1/2 cup 80g / 2.8ozVegetables as per choice finely chopped - (carrot, beans, spinach, onion, capsicum, cabbage, etc. )
1/4 teaspoon 1.3mlBaking soda
3 tablespoons 45mlOil - (3 to 4)
1 teaspoon 5mlCumin seeds
1 teaspoon 5mlMustard seeds
  Salt to taste

Recipe Instructions

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 1/2 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


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.

James Peterson


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