Vegetable-Suji Handwa recipe | A Yummy Evening Snack..
Handwa (Handvo) is Gujrati snack generally prepared with mixture of different lentils and flours. Here is another version of this yummy snack. I am going to use semolina (Suji/rawa) and some vegetables in it. It’s one of my favourite recipe, as it’s very easy to cook and you can add as much or as less of the vegetables in it depending on the availability of the vegetables at the moment and also your choice.
We need fermented batter of the ingredients for soft and fluffy handwa. This can be achieved by different methods. You can use yogurt/buttermilk to make the batter or add edible soda and some lemon drops. I am going to use half teaspoon of the eno for this, as it is quite quick and readily available.
Semolina is rich in vitamins and minerals, high in protein and easy to digest. So, you can opt this recipe for breakfast, evening snack or for a light dinner.
Here is step by step recipe of how you can make Suji handwa:
preparation time:10 mins
cooking time: 10 mins
yields: 3-4 handwa
- semolina/suji/rawa : 1.5 cups
- onion: 1 medium sized, chopped fine
- tomato: 1 large sized, chopped fine
- green chilli: 1 medium sized, chopped fine
- cabbage: 1 cup, shredded
- carrot: 1/2 cup, chopped fine (optional)
- peas: 1/2 cup (optional)
- coriander leaves: chopped fine
- red chilli powder: according to taste
- salt: 1 tspoon
- lemon juice (optional)
- Eno or soda : 1/2 tspoon
- cumin seeds: 2 tspoon
- oil: for shallow frying
- Take all the vegetables in a mixing bowl. Add red chilli powder, salt and mix well.
- Add semolina with equal amount of water and mix well.
- Add Eno or soda with lemon drops. If you are using Eno, there is no need to add lemon drops. This will generate some foam. Mix the batter well. Adjust the taste by adding red chilli powder and salt, if required.
- Put kadhai on flame and add a tablespoon oil in it. Once oil is hot, add some cumin seeds.
- After cumin seeds crackle, pour a portion (about two serving spoons) of batter in kadhai.
- Let it settle and then cover it with some plate, which can properly fit in. This will create steam and cook the handwa evenly. Let it cook on medium flame. Don’t cook on high flame, as it will burn the outer portion of handwa, still leaving the inner portion uncooked.
- After two minutes, remove the lid and check if downside is cooked. If it is golden brown, it’s time to flip the side.
- Add some oil on the border if required. Cover the lid again and let it cook for two more minutes. You can flip the sides several times until it is cooked evenly.
- Once both sides are cooked evenly till golden brown, remove it from kadhai. It’s ready to eat!
Serve handwa with your favourite chutney, pickle or sauce. I like it with tomato ketchup the most.
Tip: In case you want to make several of handwa, Put more kadhai/pans on different burners and cook multiple of them at once.
Enjoy this yummy snack and share your feedback with me!