Hello Everyone, you all are welcome to our blog Gujarati Rotlo Food Recipes. In this article, we will be learning Gujarati Farali Handvo Recipe in Gujarati and how to make this easy Farali Handvo Recipe in just 15 minutes.
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Introduction to Farali Handvo Recipe
Farali Handvo is a traditional Gujarati savory cake, perfect for fasting days. This dish is not only delicious but also packed with nutrients. Whether you’re observing a fast or just looking for a healthy snack, this Farali Handvo recipe in English will guide you through the process.
Farali Handvo Recipe Ingredients
To make this Gujarati Farali Handvo recipe easy, you’ll need the following ingredients:
- 1 cup Sama (Barnyard Millet)
- 1/2 cup Sabudana (Sago)
- 1 cup Curd
- 1 tsp Salt
- 1 tsp Black Salt
- 1 tbsp Black Pepper Powder
- 1/2 tsp Turmeric Powder
- 1 cup Water
- 1/2 cup Grated Bottle Gourd (Lauki)
- 1/2 cup Grated Carrot
- 1/4 cup Chopped Green Chilies
- 1 tbsp Fruit Salt (Eno)
- 1 tbsp Lemon Juice
- 1 1/2 tbsp Oil
- 1 tsp Sesame Seeds
- 1/2 tsp Cumin Seeds
- Curry Leaves
How to Make Farali Handvo
Step 1: Preparing the Batter
- Grind the Grains: Take a blender jar and add 1 cup of Sama. Grind it to a fine powder. Transfer it to a bowl.
- Add Sabudana: Add 1/2 cup of Sabudana to the blender and grind it. Mix it with the Sama powder.
- Mix with Curd: Add 1 cup of curd to the mixture. Stir well to combine.
- Seasoning: Add salt, black salt, black pepper powder, and turmeric powder. Mix thoroughly.
- Add Water: Pour in 1 cup of water and mix until you get a smooth batter.
Step 2: Adding Vegetables
- Grate Vegetables: Add 1/2 cup of grated bottle gourd and 1/2 cup of grated carrot to the batter.
- Chop Chilies: Add 1/4 cup of chopped green chilies.
- Mix Well: Stir the mixture until all the ingredients are well combined.
Step 3: Fermentation
- Add Fruit Salt: Add 1 tbsp of fruit salt (Eno) to the batter.
- Lemon Juice: Pour 1 tbsp of lemon juice over the fruit salt. Mix well.
- Rest the Batter: Let the batter rest for about 15-20 minutes to allow fermentation.
Step 4: Cooking the Handvo
- Heat Oil: Heat 1 1/2 tbsp of oil in a pan.
- Add Spices: Add sesame seeds, cumin seeds, and curry leaves to the hot oil.
- Pour Batter: Pour the batter into the pan and spread it evenly.
- Cook: Cover the pan and cook on medium flame for about 15 minutes on one side.
- Flip and Cook: Flip the Handvo and cook the other side for another 10 minutes until golden brown.
Serving Suggestions
Farali Handvo Recipe can be served hot with green chutney or yogurt. It’s a perfect snack for fasting days and can also be enjoyed as a healthy breakfast or evening snack.
Conclusion
Farali Handvo Recipe is a delectable Indian dish originating from Gujarat, crafted specifically for consumption during fasting periods and religious observances. This savory pancake embodies the essence of fasting cuisine by replacing regular flours with fasting-friendly alternatives like amaranth, barnyard millet, and water chestnut flours.
The amalgamation of these flours with grated vegetables, yogurt, and an array of spices results in a batter that undergoes a short fermentation process. The addition of leavening agents aids in achieving a delightful rise during cooking.
The pan-frying technique, coupled with a fragrant tempering of mustard seeds, sesame seeds, asafoetida, and curry leaves, yields a harmonious blend of textures and flavors. The outer layer becomes crispy, encasing a tender and flavorful interior enriched by the grated vegetables. Farali Handvo Recipe‘s versatility allows for personal adaptations while staying true to its core components.
Served alongside yogurt or fasting-approved chutneys, Farali Handvo Recipe offers a fulfilling and nourishing meal during fasting days, showcasing the culinary creativity and cultural significance of Indian fasting cuisine.
This Farali Handvo Recipe is a delightful addition to your fasting menu. With simple ingredients and easy steps, you can enjoy this traditional Gujarati dish at home. For more Farali recipes in Gujarati, you can visit Tarla Dalal’s Farali Recipes.
