Corn and Potato Handvo with Coconut Sauce ( Non- Fried Snacks )

by Tarla Dalal

add to my cookbook add to shopping list

Added to 130 cookbooks This recipe has been viewed 91085 times

Corn and potato handvo with coconut sauce, the innovation here is not just in the handvo, but in the accompaniment too! why settle for normal chutney or sauce when you can be different there too – try making this lovely coconut sauce instead! handvo is usually made with a batter of rice and urad dal, but here it is made using vegetables, corn, rawa etc. Coconut milk lends its unique flavour to this dish, but remember to use thick coconut milk.

Add your private note

Corn and Potato Handvo with Coconut Sauce ( Non- Fried Snacks ) recipe - How to make Corn and Potato Handvo with Coconut Sauce ( Non- Fried Snacks )

Tags

Preparation Time: 15 mins Cooking Time: 20 mins Total Time: 35 mins 6Makes 6 servings (6serving )
Show me for servings

Ingredients

For The Coconut Sauce
1 tsp oil
1/2 tsp cumin seeds (jeera)
a few curry leaves (kadi patta)
1/2 tsp green chilli paste
1 cup thick coconut milk
1/4 tsp sugar
salt to taste
2 to 3 drops of lemon juice
1 tbsp finely chopped coriander (dhania)

To Be Mixed Together Into Corn and Potato Mixture
1 cup boiled and crushed sweet corn kernels , coarsely crushed
1/2 cup boiled and mashed potatoes
3/4 cup chopped and boiled mixed vegetables (french beans ,cauliflower and green peas)
1/2 cup cooked rice (chawal) , slightly mashed
1/4 cup semolina (rava)
1/2 cup finely chopped coriander (dhania)
1 tsp finely chopped green chillies
2 tsp lemon juice
1 tsp sugar
salt to taste
2 tbsp water

Other Ingredients
oil for greasing
1 tbsp oil
1 tsp mustard seeds ( rai / sarson)
2 tsp sesame seeds (til)
a pinch of asafoetida (hing)

Method

For the coconut sauce

Heat the oil in a small non-stick pan and add the cumin seeds.
When the seeds crackle, add the curry leaves and green chilli paste, mix well and sauté on a slow flame for a minute, while stirring continuously.
Add the coconut milk, sugar, salt, lemon juice and coriander and simmer for another 4 to 5 minutes, while stirring continuously. Keep aside.

How to proceed

Heat the oil in a broad non-stick pan and add the mustard seeds.
When the seeds crackle, add the sesame seeds and asafoetida and sauté for a few seconds.
Pour the batter evenly to make a thick layer.
Cover and cook on a slow flame for 7 to 8 minutes or till the base turns golden brown in colour and crisp.
Lift the handvo gently using 2 large flat spoons and turn it over to the other side.
Cover and cook on a slow flame for another 5 to 7 minutes or till it turns golden brown in colour.
Cut into wedges as shown in the image.
Serve immediately with coconut sauce.