Sawan Somvar Special Vrat Wala Gujarati Handvo
Sawan Somvar Special Vrat Wala Gujarati Handvo
Ingredients
- 1 cup sama rice, (bhagar/mordhan), soaked for 30 minutes
- 1/4 cup sabudana, soaked for 30 minutes
- 1 potato, medium, grated
- 2 green chilies, finely chopped (adjust to taste)
- 1/4 cup fresh coriander leaves, chopped
- 1/4 cup peanut powder, roasted and ground
- 1 teaspoon salt, or to taste
- 1/2 teaspoon baking soda
- 1/4 cup water, or as needed for batter
For the Tempering
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 8 curry leaves
Instructions
- 1
Drain the soaked sama rice and sabudana thoroughly. In a large mixing bowl, combine the drained sama rice, sabudana, grated potato, chopped green chilies, chopped fresh coriander leaves, and peanut powder.
⏱️ 5 min
- 2
Add salt and baking soda to the mixture. Gradually add water, mixing well to form a thick, pourable batter. The consistency should be similar to pancake batter. Ensure there are no lumps.
⏱️ 5 min
- 3
Heat 1 tablespoon of oil in a non-stick pan or a small kadhai over medium heat. Once hot, add the cumin seeds and let them splutter. Add the curry leaves and sauté for a few seconds until fragrant.
⏱️ 3 min
- 4
Pour the tempering mixture directly into the handvo batter and mix well until evenly distributed.
⏱️ 2 min
- 5
Heat the remaining 1 tablespoon of oil in the same non-stick pan or a flat-bottomed pan over medium-low heat. Once hot, pour a ladleful of the handvo batter into the pan, spreading it evenly to form a thick disc (about 1/2 inch thick).
⏱️ 2 min
- 6
Cover the pan with a lid and cook on medium-low heat for 10-12 minutes, or until the bottom is golden brown and crispy and the handvo is cooked through.
⏱️ 12 min
- 7
Carefully flip the handvo and cook uncovered for another 5-7 minutes, or until the other side is also golden brown and crispy. Repeat with the remaining batter to make more handvo.
⏱️ 7 min
- 8
Serve the Vrat Wala Gujarati Handvo hot with a side of green chutney or yogurt.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Sawan Somvar Special Vrat Wala Gujarati Handvo
- 1 cup sama rice, (bhagar/mordhan), soaked for 30 minutes
- 1/4 cup sabudana, soaked for 30 minutes
- 1 potato, medium, grated
- 2 green chilies, finely chopped (adjust to taste)
- 1/4 cup fresh coriander leaves, chopped
- 1/4 cup peanut powder, roasted and ground
- 1 teaspoon salt, or to taste
- 1/2 teaspoon baking soda
- 1/4 cup water, or as needed for batter
For the Tempering
- 2 tablespoons oil
- 1 teaspoon cumin seeds
- 8 curry leaves
Instructions
- 1
Drain the soaked sama rice and sabudana thoroughly. In a large mixing bowl, combine the drained sama rice, sabudana, grated potato, chopped green chilies, chopped fresh coriander leaves, and peanut powder.
⏱️ 5 min - 2
Add salt and baking soda to the mixture. Gradually add water, mixing well to form a thick, pourable batter. The consistency should be similar to pancake batter. Ensure there are no lumps.
⏱️ 5 min - 3
Heat 1 tablespoon of oil in a non-stick pan or a small kadhai over medium heat. Once hot, add the cumin seeds and let them splutter. Add the curry leaves and sauté for a few seconds until fragrant.
⏱️ 3 min - 4
Pour the tempering mixture directly into the handvo batter and mix well until evenly distributed.
⏱️ 2 min - 5
Heat the remaining 1 tablespoon of oil in the same non-stick pan or a flat-bottomed pan over medium-low heat. Once hot, pour a ladleful of the handvo batter into the pan, spreading it evenly to form a thick disc (about 1/2 inch thick).
⏱️ 2 min - 6
Cover the pan with a lid and cook on medium-low heat for 10-12 minutes, or until the bottom is golden brown and crispy and the handvo is cooked through.
⏱️ 12 min - 7
Carefully flip the handvo and cook uncovered for another 5-7 minutes, or until the other side is also golden brown and crispy. Repeat with the remaining batter to make more handvo.
⏱️ 7 min - 8
Serve the Vrat Wala Gujarati Handvo hot with a side of green chutney or yogurt.
⏱️ 1 min