A Nod to Tradition
Neena Gupta, known for her delightful home-style cooking shared on social media, has unveiled a new culinary creation: Handvo Cheela. This dish is a clever
adaptation of the beloved Gujarati Handvo, a traditionally baked savoury cake made from rice and lentils. Neena's version simplifies the process, bringing this nutritious meal to the stovetop as an accessible cheela. It's a testament to her love for simple, wholesome food, especially when preparing it for her granddaughter, Matara, as indicated by her touching comment in the recipe video.
The Wholesome Batter
The foundation of Neena Gupta's Handvo Cheela lies in its meticulously prepared batter. She begins by soaking rice overnight, a crucial step for achieving the right consistency. This is then blended in the morning with a trio of nutritious lentils: red lentils, black gram, and yellow moong dal. This lentil combination not only provides protein but also contributes to the cheela's texture and flavour profile. To this hearty base, Neena incorporates a medley of finely grated vegetables, including bottle gourd, carrot, and capsicum, along with chopped onion, green chilli for a hint of spice, and fresh coriander for aroma. A dollop of curd is added to bind it all together, creating a thick, vegetable-laden mixture that promises a complete and nourishing meal.
Flavorful Tadka & Cooking
Before the batter hits the heat, Neena Gupta elevates the flavour with a simple yet effective tempering, or tadka. This aromatic blend of mustard seeds and curry leaves is sautéed to release their fragrant oils, infusing the batter with an extra layer of deliciousness. The batter is then carefully poured onto a heated griddle with a minimal amount of oil, forming small, individual cheelas. This pan-cooking method ensures that the cheelas remain soft and light, making them an ideal choice for a quick and satisfying meal. The visual of her cooking these for Matara adds a heartwarming touch to the entire culinary process.
A Complete Meal Solution
Neena Gupta rightly describes her Handvo Cheela as a 'full meal.' The dish cleverly combines carbohydrates from rice, protein from lentils, and essential vitamins and minerals from a generous inclusion of vegetables. The addition of curd further enhances its nutritional value. This thoughtful composition makes it a balanced, filling, and remarkably simple dish to prepare at home. For families looking for nutritious and easy meal options, especially for younger ones like her granddaughter Matara, this adapted Handvo Cheela stands out as a perfect example of turning traditional recipes into modern, everyday delights.
