Easy Suji Handvo at Home | Perfect Breakfast & Snack Recipe

Описание: In this video, I’m sharing an easy and delicious recipe of Suji Handvo.
This instant handvo is made using suji (semolina) and simple ingredients that are easily available at home.
Suji Handvo is:
Crispy from outside
Soft and fluffy from inside
Perfect for breakfast, evening snacks, or tiffin
You don’t need fermentation for this recipe, making it quick and beginner-friendly.
Serve it hot with green chutney or ketchup for the best taste.
👉 Try this recipe and let me know how it turns out
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This video provides a recipe for instant Suji Handvo, a savory Indian cake, that is crispy on the outside and soft on the inside (0:07-0:22). Unlike traditional Handvo, this recipe doesn't require fermentation, making it quick and beginner-friendly.

Here's a breakdown of the recipe:

Batter Preparation (0:30-1:36): The base of the Handvo is made from suji (semolina) and besan (gram flour), mixed with yogurt and spices like salt, turmeric, red chili, and coriander powder. The batter is kept thick and allowed to rest for 10 minutes.
Adding Vegetables and Adjusting Consistency (1:41-2:20): After resting, chopped ginger, green chili, carrots, and capsicum are added. A little water is then incorporated to achieve the desired thick batter consistency.
Tempering (Tadka) (2:24-3:18): A flavorful tadka is prepared with oil, mustard seeds, curry leaves, peanuts, sesame seeds, and Kashmiri chili powder. This hot tempering is then mixed into the batter.
Activating with Eno (3:24-3:40): Just before cooking, a sachet of Eno (fruit salt) and a little water are added to the batter to make the Handvo soft and spongy.
Cooking the Handvo (3:43-5:41): The batter is poured into a lightly oiled pan with some mustard seeds, curry leaves, peanuts, and sesame seeds. It's cooked on a very low flame, covered for 10 minutes on each side, until a knife inserted comes out clean.
Serving and Tips (5:41-6:47): The Handvo is cut into pieces and is ready to be served. Important tips include keeping the batter thick, not forgetting to add Eno (or baking soda with lemon juice), and cooking it slowly on low heat while covered to ensure it cooks evenly and doesn't become hard.