Main Ingredients of Tawa Handvo:

The key ingredients of this dish include suji (semolina), curd, green peas, coriander, ginger, green chilies, and ENO fruit salt for instant fermentation. The batter is then enhanced with a flavorful tempering of mustard seeds, sesame seeds, and curry leaves, which provide a delightful crunch and aroma. The combination of these ingredients not only adds taste but also makes the dish wholesome and nutritious.

What Is So Special About Tawa Handvo?

• Quick and Easy: Unlike the traditional Handvo that requires overnight fermentation and baking, this version is prepared instantly, saving time and effort while retaining the original flavors.
• Healthy & Nutritious: Packed with fiber, protein, and essential vitamins from green peas and semolina, this dish serves as a well-balanced meal or snack. It is light on the stomach and easy to digest.
• Crispy on the Outside, Soft Inside: Achieving a golden, crispy crust while keeping the center soft and fluffy is what makes Tawa Handvo so unique. The tempering of sesame seeds and mustard seeds adds a wonderful crunch that enhances the overall taste and texture.

Meyer Bauhaus Nonstick Open Frypan, 20 cm, Dark Grey

How to Make Tawa Handvo

• Prepare the Batter: In a mixing bowl, combine suji, curd, water, green peas, coriander, ginger, green chilies, and salt. Mix well until all ingredients are combined and let the batter rest for 10 minutes to allow the suji to absorb the moisture and soften. This resting period helps in achieving the right consistency for cooking.
• Add ENO Fruit Salt: Just before cooking, add ENO fruit salt to the batter and mix gently. This will help in making the Handvo soft and fluffy. The reaction of ENO with curd creates air bubbles, giving the batter a light texture.
• Heat the Tawa: Heat oil in a tawa over medium flame. Add mustard seeds, sesame seeds, and curry leaves, and let them splutter. This tempering will release a wonderful aroma and enhance the overall flavor of the Handvo.
• Cook the Handvo: Pour a ladleful of batter onto the tawa. Spread it slightly with the back of the ladle and cook on low-medium heat until the bottom turns golden brown and crisp. Ensure even cooking by covering the tawa with a lid.
• Flip and Cook: Carefully flip the Handvo using a spatula and cook the other side until it turns crispy and golden brown. Make sure to press it gently so that it cooks evenly from inside.
• Serve: Once done, remove from the tawa and serve hot with green chutney or ketchup. Enjoy the delicious crispiness with a side of yogurt or pickle for added taste.

Expert Tips

• Use thick curd to get the right batter consistency. Thin curd can make the batter watery and affect the texture.
• Cook on low to medium heat to ensure even cooking and a crispy crust. Cooking on high heat may burn the outer layer while leaving the inside undercooked.
• Don’t skip ENO, as it helps achieve the perfect fluffiness. If ENO is unavailable, a pinch of baking soda can be used as a substitute.
• You can add grated bottle gourd or carrots for extra nutrition and moisture. These vegetables make the Handvo softer and add a subtle sweetness.

Recipe Card