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Preparation Time : 10
Cook Time : 30
Total Time : 40
1 cup Oats
1 cup Suji/Rava /semolina
1 cup Curd
1/2 teaspoon salt or as per taste
1/4 teaspoon Turmeric powder
1/2 teaspoon Red chilli powder
1/2 teaspoon Hing
1/2 teaspoon ginger garlic paste
1/4 cup Water or as required
1/2 cup carrot grated
1 tablespoon bottle gourd grated
1 tablespoon coarsely crushed corns
2 teaspoon eno fruit salt
1 tablespoon oil
2 tablespoons Chopped corriander leaves
2 teaspoon White sesame seeds/safed til
1 teaspoon Mustard seeds/Rai
8-10 Curry Leaves
Grind oats in grinder to prepare oats flour.
Mix oats flour, suji, curd, salt, red chilli powder, turmeric powder and make a lump free batter.
Add chopped corriander, ginger-garlic paste, carrots, grated bottle gourd and corns and mix well, let the batter rest for 15 minutes
(Can add little water to adjust the consistency.)
Preheat the oven at 180 degrees.
Grease the pan with oil and keep aside.
For the tempering heat pan with oil and add mustard seeds, sesame seeds and curry leaves.
Pour half the quantity of tempering to the prepared Suji oats batter along with fruit salt and mix well.
Pour the batter to the greased pan and spread leftover tempering on the surface.
Sprinkle some red chilli powder and sesame seeds and bake in oven for 30 minutes.
Insert a toothpick in handvo if it comes out clean, handvo is properly cooked.
Serve oats handvo hot with green mint coriander chutney or sauce.
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