Traditional Gujarati delicacy made with Rice and Lentil but to prepare instant, I use Semolina(Rava) and Chickpea Flour(Besan).
|Semolina||1 Cup (16 tbs)|
|Chickpea flour||1/4 Cup (4 tbs)|
|Bottle gourd||1 Cup (16 tbs) , shredded|
|Ground peanut||2 Tablespoon|
|Baking soda/Baking powder||1/2 Teaspoon|
|Coriander cumin powder||1 Tablespoon|
|Turmeric powder||1 Pinch|
|Ginger garlic paste||1 Teaspoon (to taste)|
|Green chili paste||1/2 Teaspoon (to taste)|
|Plain yogurt||1 Cup (16 tbs)|
|Oil||4 Tablespoon (3|
|Oil||3 Tablespoon , divided (2|
|Curry leave sprig||1|
|Mustard seeds||1 Teaspoon|
|Sesame seeds||1 Tablespoon|
In a large bowl, add in semolina, chickpea flour, ground peanut, salt, baking soda, coriander cumin powder and turmeric powder. Mix well to remove any lumps.
Add in the ginger garlic paste, green chili paste, oil and yogurt.
Stir in the bottle gourd and mix well. Set aside.
In a pan, heat 2 tablespoons oil temper with asfoetida, mustard seeds and curry leaves.
Add in the batter and spread with a spatula. Cover and cook until one side is golden brown. Transfer to a plate and set aside.
Heat remaining oil in the same pan and place the handvo from the other side which in not golden brown and cook again.
Slice and serve with tea.