Handwa

Handvo is a vegetable cake made originating from the Gujarat, India. It is a part of the Gujarati cuisine. It is often made with a bottle gourd filling, though many other vegetables can also be added.  

Ingredient.....

1. Channa dal 1 cup
2. Urad dal 1 cup
3. Moong  dal 1 cup
4. Rice 1½ cup  
5. Jowar  ½ cup  
6. Butter milk as required for consistency 
7. Bottle gourd 1 medium size.
8. Ginger garlic paste 1 sp
9. Green chilly paste 2 sp
10. Turmeric ½tsp
11. Salt to taste

For tempering....

1. Oil
2. Curry leaves
3. Mustard seeds/ mohri/ rai
4. Sesame seed 
5. Hing
6. Dry red Chilies 

Pictorial recipe

Dry grind 1 cup Channa dal ,1 cup Urad dal ,1 cup Moong  dal ,1½ cup Rice  & Jowar  ½ cup  

Grind coarsely 

Take the prepared flour in a big vessel.

Add in buttermilk to form a thick batter,and let it rest for an hour .

Add in grated 1 medium bottle gourd / louki/dudhi.

Mix well and further add in ginger garlic paste,green chilly paste, turmeric ,salt.

Add finely chopped coriander and Mix well.

Heat a oil in a pan.

Add in mustard seeds,curry leaves, dry red chilly, hing and sesame seeds.

pour in the batter.

cover it with lid.

Flip it and cook from other side.

Handwa in appe pan....

We can also make handwa in appe pan in the sameway by heating a oil in an appe pan.

Add in mustard seeds,sesame seeds.

Pour in 1 tbsp batter in each well.

Cook on both sides.

SERVE HOT!

Enjoy!

Khaman dhokla

Dhokla is a vegetarian food item that originates from the Indian state of Gujarat. It is made up of fermented batter derived from rice and split chickpeas or chana dal . Dhokla is very simmilar to khamman however dhokala is made from batter derived from rice and gram  and is white in color . whereas khamman is typically made from chickpeas gram and looks yellow in color .Khamman is widely popular out side Gujarat but is misunderstood or incorrectly known as Dhokla. It can be eaten for breakfast, as snacks,even main course or side dish.
There were many complains from my viewers like there Dhokla does not come as fluffy as dhokla brought from store, regarding taste also many complains are there and are seen not satisfied with reccipe they have .. so here is my step by step recipe which will help you to get perfect fluffy and tasty Dhokla.

Ingredient.....

1. Besan  ½ cup  
2. Barik rawa -2tbsp
3. Salt to taste 
4. Sugar 2 tbsp
5. Pinch haldi
6. Citric acid 1 tsp
7. Curd (optional)
8. Oil 2 tsp
9. Eno 1 sacchet
10. Water for consistency
11. Lemon

For tempering....

1. Oil
2. Mustard seeds/ mohri/ rai
3. Curry leaves
4. Hing
5. Chilies 
6. Water
7. Coriander finely chopped For garnishing.

Half a cup besan (i have used measuring cups)

Sieve  it to incorporate  air 

Add in 2 tbsp fine rawa/sooji

Add in little water to make medium consistency batter.

Add in 2 tbsp sugar

Salt to taste.

Add 1sp curd (optional)

1tsp citric acid.

Add 1sp oil.

Mix properly to form a uniform and smooth batter.

Rest it for about 10 min.

till than heat a water in steamer with a rack in it.

and grease a plate with oil.

Add coriander seeds and fennel seeds 

As soon as water in the steamer starts boiling add one complete Eno sacchet in the batter .

Pour 1 sp water on it to activate the Eno.

Mix evenly.

Pour immediately in the grease plate.

Tap to remove the air space .

Place it in the steamer.

Cover  and put heavy weight on it,and steam for about 10-15 min.

Insert toothpick ,if it comes out clean it means it is done/ well cook 

Allow to cool.

Cut it into pieces.

Heat oil 

Add mustard seeds.curry leaves ,hing and green chilies

add 1 cup of lemon water

Add in sugar ....boil and cool the mixture.

Pour the tempering on the cooked Dhokla. 

Let Dhokla soak all the water which makes Dhokla fluffy and moist.

Garnish it with chopped coriander leaves. 

Yummy Dhoklas are ready to serve...!