Vegetable Handvo appum

Handvo flour is the mixed flour made with sun drying rice, tuvar dal (pigeon peas), chana dal (gram), urad dal (split black gram) and grinding all into flour. Handvo appum is great kids school lunch, evening chai snack and also a great dinner menu. This is quick and easy meal for weekday dinners or weekend brunches ! Handvo flour has major portion of Rice along with all the lentils hence makes this appum soo crispy…! This recipe is inspired by one of the cooking blogger Swapana from pepkitchen. Below is the link to that. I have modified it a little and tastes yumm.

Inspiration Recipe: https://pepkitchen.com/recipe/less-oil-handvo-flour-palak-appum-less-oil-mix-flour-spinach-fritters/#recipe

Recipe:

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Servings: About 44 appum

Ingredients:

2.5 cup – Handvo Flour

½ – cup yogurt curd(if possible use sour curd)

1.5 – cup water (More or less based on your handvo flour) Start with small amount

1 tsp red chili powder If you want you can add green chili paste for extra spiciness

½ tsp turmeric powder

½ tsp coriander powder

¼ tsp asafetida

7-8 curry leaves finely chopped

1 tbsp ginger garlic paste

1 tsp cumin seeds

¼ tsp ajwain ( Ajmo)

¼ tsp sugar to balance all the flavors

200 g spinach washed and chopped finely

Some grated/ finely chopped Carrots

Boiled Corn

½ cup coriander leaves finely chopped

½ -1 tsp eno plain, (fruit salt)

4 tsp oil

oil for roasting

Tempering: (Optional)

1 tbsp – Oil

¼ tsp mustard seed

¼ tsp sesame seeds (Optional)

Pinch of asafetida

Steps :

In a mixing bowl, add handvo flour, yogurt, red chili powder, turmeric powder, asafoetida, chopped curry leaves, ginger-Garlic-chili paste, cumin seeds, Ajmo (Carrom seeds) salt, Sugar and oil (If you decide to do tempering avoid adding oil here). Add 1 cup water.

2. Mix them well.

3. Add the chopped spinach, Carrots , cilantro, corn and all the veggies you would like to add and remaining water. Mix well. The batter should not be runny. It should be thick like a cake batter. At this stage you can cover the batter and keep for 5-6 hours for fermentation and then make appum. I kept it aside for 30 – 40 minutes.

4. Since I did not keep batter for fermentation, I added eno (fruit salt) before making appum.

5. If you decide to do tempering. This is the step you want to add tempering.

6. Take half batter in a bowl and add 1/4 tsp of eno. add 1tsp of water over it to activate eno and Mix it lightly . The batter is ready to use. Once this batter is finished, make the other batter with by adding eno. The effect of eno if added to the entire batter would become less with time and then we end up getting dense appum.