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Cook Time 6 minutes
Ingredients Method Notes

Ingredients
  

  • 2 cups Bhaidku mix refer footnote
  • 2 cups yogurt
  • 3 cups fenugreek leaves or spinach leaves. roughly chopped
  • 1 +1/2 cups chopped mixed veggies peas, french beans, broccoli, carrot
  • 6 teaspoons green chili + ginger +garlic paste
  • 5 tablespoons oil
  • 1 teaspoon sesame seeds
  • 1 teaspoon mustard seeds
  • 1 -2 teaspoon turmeric powder
  • 1/4 teaspoon asafetida
  • salt to taste
  • 1/2 cup water to loosen the mix

Method
 

  1. We begin with fermenting the mix first.
  2. Take a large bowl. Add the Bahidku mix and 2-3 tablespoons oil. Message the oil well in the Bhaidku mix.
  3. Mix together the Bhaidku and yogurt.
  4. Leave the mixture to ferment. 6-7 hours or overnight.
  5. When you are ready to cook the Hadvo, mix the cleaned and washed greens, chopped veggies, turmeric powder, ginger, chili and garlic paste and salt
  6. Mix to a nice homogenous batter.
  7. The consistency of batter should be like a cake batter. If you find it thick add a little water to adjust the consistency.
  8. Prepare the tempering by heating 1 tablespoon oil, add mustard seeds and asafetida. Once the mustard seeds splutter add the tempering to the prepared batter.
  9. Proceed to cook the Handvo by heating a 8 or 9 inch non-stick frying pan or skillet.
  10. Add a tablespoon of oil and sesame seeds. And immediately pour the batter in the frypan. Level and cover to let it cook. Keep the flame to a very low.
  11. Once, it crisps up on one side reverse it by first inverting the Handvo over a flat plate and sliding it in the pan.
  12. When you cover and cook the top becomes firm so it wouldn't stick to the plate and sliding will become easy.
  13. If yo want add a tablespoon of oil before sliding the hand in the pan. This will give you a crisp surface on the other side too.
  14. To check the doneness insert a knife or tooth pick in the center and it it comes out clean the Handvo is done.
  15. Let it rest for 5-10 minutes. It is important to let all varieties of Handva rest before you slice them.
  16. Slice and Serve with coriander chutney and tea.

Notes

To make your own Bhaidku, mix together 3 parts Bajra grain and 1 part yellow or green Mung dal (can mix both). Grind both the grains separately to semolina like texture. We are not looking for fine ground flour. Coarse texture is what we are looking for here. Adjust the quantity of chili and garlic to your preference. I used green garlic since it was in season. Methi was used as fresh seasonal methi was available. You can add spinach, kale if you have easy access to it. Use Bococlli if you have access to it.