Two-In-One-Handwa
INGREDIENTS:
For the green layer:
- 1-cup millet flour (baajri)
- 1-cup grated bottle gourd
- 1/2-cup spinach (spinach)
- 1/2-cup leafy fenugreek
- 1/4-cup chopped French beans
- 1/4-cup peas
- 2 tbsp. Green chili- paste
- Salt
- Shift the millet flour. Beat the plain yogurt and mix to form vada like batter. Leave the batter for 6-8 hour
- Mix bottle gourd, chopped spinach and leafy fenugreek peas. Mix French beans, crushed peas -chili paste, paste, sugar and salt. Mix well
For the yellow layer:
- 1-cup maize flour
- 1/4-cup chopped cabbage
- 1/4-cup diced tomato
- 1/4-cup grated raplate
- 2 tbsp. Green chili- paste
- Salt
- 2-tsp. Sugar
- 1/4 tsp. Turmeric powder
- 1 tsp. Paste
- 350 grams plain yogurt
- Shift the maize flour. Beat the plain yogurt and mix to form vada like batter. Leave the batter for 6-8 hours
- Mix chopped cabbage, grated raplate, turmeric powder, chili- paste, paste, sugar and salt, mix well
For the baghar:
- 2 tbsp. Oil
- 1 tbsp. Mustard seeds
- 2-tsp. Sesame seeds
- Curry leaf
For the decoration:
- 1/2-cup leaves of cilantro
- 1/2-cup cashew-nut pieces
- 3 tbsp. Sesame seeds
PREPARATION:
Heat oil, and add mustard seeds, when they crackle add cumin seeds, cloves, cinnamon, curry leaf, asafetida and sesame seeds. Divide into two. Pour one portion in the millet batter and the second part in the maize batter.
Take oil in a non- stick pan and heat. Pour the green millet batter. After 5 minutes pour the maize batter. Spread sesame seeds, cashew-nut and cilantro leaves on the top. Cover with the lid and allow the lower part to become brown. When it is brown upside down the handwa. Cook till brown. Serve warm.
the green and the yellow color looks beautiful and is also tasty.
