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Ingredients
- 1 c. Fine soji, (semolina)
- 1 c. Thick buttermilk, up to 1 1/2
- 3 x Green chillies finely minced
- 1/2 c. Vegetables as per choice finely minced, (carrot, beans, spinach, onion, capsicum, cabbage, etc. )
- 1/4 tsp Baking soda
- 3 Tbsp. Oil, (3 to 4)
- 1 tsp Cumin seeds
- 1 tsp Mustard seeds Salt to taste
Directions
- Mix all ingredients, except soda and oil.
- Make a thickish batter, adding buttermilk accordingly.
- Keep aside for 30 min.
- Now gently fold in soda.
- Put a medium heavy saucepan or possibly kadai to heat.
- Put 1/2 Tbsp. oil in pan, add in very few of both seeds.
- Allow to splutter. Pour 1ladleful batter in oil.
- Cover and allow to cook on very low.
- When the base turns crisp and golden, flip over.
- Allow other side to become crisp.
- Serve warm with green chutney or possibly sauce.
- Repeat with remaining batter.
- If many are required at a time, use more than one stoves and pans.
- Or possibly use the paddu tava. (It is a thick iron griddle with c. depressions like muffin trays.)
- Making time: 30 min (excluding soaking time)
- Makes: 7-8 handvo cakes
- Shelflife: Batter can be stored for few hrs, add in soda and use as required.
- Variation: Grind a handful of green peas and spinach leaves and add in to batter to give a green colour to the cakes.
- Note:See which the cakes are made in a heavy pan on low flame or possibly in a good nonstick one. Other wise the bottom will tend to stick. Also, make sure the base is well golden brown before flipping over. If it is not done then it won't come out easily.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 509g | |
| Calories 597 | |
| Calories from Fat 399 | 67% |
| Total Fat 45.18g | 56% |
| Saturated Fat 4.6g | 18% |
| Trans Fat 1.05g | |
| Cholesterol 10mg | 3% |
| Sodium 638mg | 27% |
| Potassium 1016mg | 29% |
| Total Carbs 39.06g | 10% |
| Dietary Fiber 6.9g | 23% |
| Sugars 17.03g | 11% |
| Protein 15.22g | 24% |
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