Corn and Potato Handvo with Coconut Sauce ( Non- Fried Snacks ) recipe (2024)

Method

For the coconut sauce

1. Heat the oil in a small non-stick pan and add the cumin seeds.
2. 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.
3. Add the coconut milk, sugar, salt, lemon juice and coriander and simmer for another 4 to 5 minutes, while stirring continuously. Keep aside.

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