Buckwheat farali Handvo | buckwheat potato handvo for vrat | baked buckwheat vegetable handvo |

by Tarla Dalal

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buckwheat farali handvo is a traditional Gujarati dish that is commonly prepared during fasting periods. Vrat, upwas or fasts is observed by many Hindus on auspicious festivals like navratri, shivratri or even days like ekadashi or karwa chauth.

buckwheat farali handvo is a savory cake made using buckwheat flour (kuttu ka atta) and a variety of vegetables like bottle gourd, potatoes, and peanuts.

The word "farali" refers to the ingredients that are allowed to be consumed during fasting, making this dish suitable for those following a restricted diet. Buckwheat flour is gluten-free and high in nutrients, making it a healthy alternative to regular flour.

The preparation of buckwheat farali handvo involves soaking the buckwheat flour with curds and mixing it with grated vegetables, spices, and herbs to form a thick batter. This batter is then steamed or cooked in a pan until it is crispy and golden brown on the outside.

buckwheat farali handvo is typically served with yogurt or a side of farali green chutney. It is a flavorful and nutritious dish that provides energy during fasting periods while also satisfying the taste buds.

Pro tips for buckwheat farali handvo. 1. In a bowl put 1 cup buckwheat (kutto or kutti no daro). Whole buckwheat is naturally gluten-free, making it a perfect choice for individuals with gluten sensitivities or celiac disease. This ensures the farali handvo adheres to dietary restrictions often followed during fasting. Similar to grated potatoes in farali handvo, whole buckwheat acts as a binder. It helps hold the ingredients together, creating a cohesive and sliceable cake. 2. Add 1 cup fresh curds (dahi). Fresh curds act as a natural binder in the batter. They help bind the buckwheat, vegetables, and other ingredients together, resulting in a cohesive and sliceable handvo. This is especially important as farali handvo doesn't contain eggs, a common binding agent in many cakes. 3. Add 1 cup grated raw potatoes. Buckwheat can sometimes lead to a denser texture in handvo. Grated potatoes add moisture and create a softer, more cake-like consistency. This makes the farali handvo more enjoyable to eat and prevents it from becoming dry and crumbly.

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Buckwheat Farali Handvo, Kuttu Handvo recipe - How to make Buckwheat Farali Handvo, Kuttu Handvo

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Preparation Time: 15 mins Cooking Time: 30 mins Total Time: 45 mins 4Makes 4 servings
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Ingredients

Buckwheat Farali Handvo
1 cup buckwheat (kuttu or kutti no daro)
1 cup fresh curd (dahi)
1 cup grated raw potatoes
1 tbsp grated ginger (adrak)
2 to 3 green chillies , finely chopped
1/4 cup finely chopped coriander (dhania)
rock salt (sendha namak) to taste
4 tsp oil
1 tbsp sesame seeds (til)

Method

Buckwheat farali handvo

To make buckwheat farali handvo, combine the buckwheat and curds together in a bowl and mix well. Cover and keep aside for atleast 1 hour.
Add the potatoes, ginger, green chillies, coriander and salt and mix well. Cover and keep aside for atleast 1 hour.
Heat the oil in a non-stick kadhai and add the sesame seeds and sauté on a medium flame for a few seconds.
Pour half of the batter and spread it gently on make 7 inch handvo.
Cover and cook on a slow flame for 7 to 8 minutes or till the base turns golden brown in colour and crisp.
Gently flip it and cook on the other side for another 5 minutes.
Remove it on a clean, dry surface and cut it into 4 equal portions.
Serve the buckwheat farali handvo immediately.

Buckwheat Farali Handvo, Kuttu Handvo recipe with step by step photos

like Buckwheat Handvo | farali handvo |

like Buckwheat farali Handvo | buckwheat potato handvo for vrat | buckwheat vegetable handvo | Vrat, Upwas or fasts is observed by may Hindus on auspicious festivals like Navratri, Shivratri or even days like ekadashi or Karwa chauth. The ingredients consumed during these fasting days differ from religion to religion and person to person. So, if you are not consuming any ingredients mentioned in this farali recipe, simply skip it. Like farali recipes then below are some of my go-to recipes that can be consumed during faral :

what is Buckwheat Handvo made of ?

what is Buckwheat Handvo made of ? See below image of list of ingredients for Buckwheat Handvo.

making buckwheat batter

In a bowl put 1 cup buckwheat (kutto or kutti no daro). Whole buckwheat is naturally gluten-free, making it a perfect choice for individuals with gluten sensitivities or celiac disease. This ensures the farali handvo adheres to dietary restrictions often followed during fasting. Similar to grated potatoes in farali handvo, whole buckwheat acts as a binder. It helps hold the ingredients together, creating a cohesive and sliceable cake.
Add 1 cup fresh curds (dahi). Fresh curds act as a natural binder in the batter. They help bind the buckwheat, vegetables, and other ingredients together, resulting in a cohesive and sliceable handvo. This is especially important as farali handvo doesn't contain eggs, a common binding agent in many cakes.
Mix well.

Cover and keep aside for atleast 1 hour.
Add 1 cup grated raw potatoes. Buckwheat can sometimes lead to a denser texture in handvo. Grated potatoes add moisture and create a softer, more cake-like consistency. This makes the farali handvo more enjoyable to eat and prevents it from becoming dry and crumbly.
Add 1 tsp grated ginger (adrak). Ginger has a warming and slightly spicy flavor that adds depth and complexity to the farali handvo.
Add 1 tsp green chillies , finely chopped. Farali recipes are meant for consumption during fasting periods, which often involve dietary restrictions. Green chillies can add a touch of heat to the farali handvo without overpowering the dish or making it unsuitable for fasting.
Add 1/4 cup finely chopped coriander (dhania). Coriander leaves are classified as a herb, not a spice or grain that might be restricted during fasting periods. Many fasting traditions allow the use of herbs like coriander for additional flavor.

Add rock salt (sendha namak) to taste. We added 1/2 tsp rock salt. Ayurveda, a traditional Indian system of medicine, emphasizes balance and natural ingredients. Rock salt is considered to be a " Sattvic" food, meaning it promotes purity, lightness, and well-being. This aligns with the goals of fasting, which often involve detoxification and spiritual cleansing.
Mix well.
Cover and keep aside batter for 1 hour. Note that keeping the batter for a longer time to ferment will lead to a sour taste in the buckwheat handvo.

making buckwheat handvo

Heat 2 tsp oil in a non-stick pan.
Add 1/2 tbsp sesame seeds (til).

Pour half of the batter and spread it gently on make 7 inch handvo.
Cover and cook on a slow flame for 7 to 8 minutes or till the base turns golden brown in colour and crisp.
Gently flip it and cook on the other side for another 5 minutes.
Remove it on a clean, dry surface and cut it into 4 equal portions.
Repeat steps 2 to 6 to make 1 more handvo.

Serve Buckwheat farali Handvo | buckwheat potato handvo for vrat | baked buckwheat vegetable handvo | immediately with green chutney and peanut curd chutney.

pro tips for Buckwheat farali Handvo

In a bowl put 1 cup buckwheat (kutto or kutti no daro). Whole buckwheat is naturally gluten-free, making it a perfect choice for individuals with gluten sensitivities or celiac disease. This ensures the farali handvo adheres to dietary restrictions often followed during fasting. Similar to grated potatoes in farali handvo, whole buckwheat acts as a binder. It helps hold the ingredients together, creating a cohesive and sliceable cake.
Add 1 cup fresh curds (dahi). Fresh curds act as a natural binder in the batter. They help bind the buckwheat, vegetables, and other ingredients together, resulting in a cohesive and sliceable handvo. This is especially important as farali handvo doesn't contain eggs, a common binding agent in many cakes.
Add 1 cup grated raw potatoes. Buckwheat can sometimes lead to a denser texture in handvo. Grated potatoes add moisture and create a softer, more cake-like consistency. This makes the farali handvo more enjoyable to eat and prevents it from becoming dry and crumbly.