Ingredients:
1 cup fine soji -- (semolina) |
1 cup thick buttermilk -- up to 1 1/2 |
3 medium green chillies finely chopped |
1/2 cup vegetables as per choice finely chopped -- (carrot, beans, spinach, onion, capsicum, cabbage, etc. ) |
1/4 teaspoon baking soda |
3 tablespoon oil -- (3 to 4) |
1 teaspoon cumin seeds |
1 teaspoon mustard seeds |
1 teaspoon salt to taste |
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Preparation / Directions:
Mix all ingredients, except soda and oil.
Make a thickish batter, adding buttermilk accordingly.
Keep aside for 30 minutes.
Now gently mix in soda.
Put a medium heavy saucepan or kadai to heat.
Put 1/2 tablespoon oil in pan, add 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 brown, flip over.
Allow other side to become crisp.
Serve hot with green chutney or sauce.
Repeat with remaining batter.
If many are required at a time, use more than one stoves and pans.
Or use the paddu tava. (It is a thick iron griddle with cup depressions
like muffin trays.)
Making time: 30 minutes (excluding soaking time)
Makes: 7-8 handvo cakes
Shelflife: Batter can be stored for few hours, add soda and use as
required.
Variation: Grind a handful of green peas and spinach leaves and add to
batter to give a green colour to the cakes.
Note:
See that the cakes are made in a heavy pan on low flame or in a good
nonstick one. Other wise the bottom will tend to stick. Also, make sure
the base is well golden before flipping over. If it is not done then it
will not come out easily.
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