1cupVeggies of choice, grated (I used shredded cabbage and carrot)
In a mixing bowl, combine sooji, besan, ground cumin & coriander, ginger, green chilies and salt. Mix well. Add shredded vegetables, oil, yogurt and mix well. If the mixture seems too thick, add water little at a time to make a thick pourable batter. Cover and set aside for 30 minutes.
When ready to make the handvo, stir in the baking soda into the batter. Make sure to mix well until evenly incorporated.
Heat oil in a 9" or 10"cast iron or a nonstick skillet on medium heat. Add the mustard seeds, sesame seeds and curry leaves. Once the seeds start to splutter, pour the prepared batter into the hot pan.Cover and cook on low flame until the bottom is crispy and golden brown, will take about 10~12 minutes. Top of the handvo should be slightly firm at this point.
Carefully flip over and cook till the other side is crispy and golden, about 3~5 minutes. Serve hot with green chutney.
Use fine sooji available in Indian groceries. Semolina flour is a great substitute as well.
Traditionally bottle gourd or lauki is used in this dish. Use 1 cup peeled and grated bottle gourd instead of mixed veggies in the recipe.
You can also use any of your favorite veggies. Cabbage, carrot, green beans etc. will all work well. Make sure to finely chop or grate the veggies before using in the recipe.
I love using store bought coleslaw mix which is nothing but a mixture finely shredded green & red cabbage and carrot. Using the store bought shortcut makes this dish even easier and quicker to make.
I recommend using whole milk or 2% low fat plain yogurt. You can also use Greek yogurt but might have to add some water to adjust the consistency of the batter.
Make sure to add baking soda just before making the handvo. This helps to make it rise well and have a fluffy texture.
Use a cast iron or nonstick skillet to get a nice golden crust.
Leftover handvo can be stored in an airtight container for up to 2 days. Microwave until warm before serving.