Handvo Recipe | How to Make Gujarati Handvo

Handvo is a savory, spiced cake from the western Indian state of Gujarat. It's made primarily with rice and lentil flour, and it's packed with vegetables and spices. Handvo is a staple Gujarati snack made in many Gujarati homes. Here's a recipe for making Handvo at home:

Handvo Recipe - Recipica


Ingredients Handvo Recipe:

For the Batter:
  • 1 cup rice
  • 1/4 cup chana dal (split chickpea lentils)
  • 1/4 cup toor dal (split pigeon peas)
  • 1/4 cup urad dal (split black gram lentils)
  • 1/4 cup moong dal (split green gram lentils)
  • 1/2 cup yogurt (curd)
  • 1/2 cup buttermilk
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder (adjust to taste)
  • 1 teaspoon ginger paste
  • 1 teaspoon garlic paste
  • Salt to taste
  • 2 tablespoons oil
  • 1/2 teaspoon baking soda
For the Vegetable Mixture:
  • 1 cup grated bottle gourd (doodhi/lauki)
  • 1/2 cup grated carrot
  • 1/2 cup chopped spinach
  • 1/4 cup chopped fenugreek leaves (methi)
  • 1/4 cup chopped cilantro leaves
  • 2-3 green chilies, finely chopped (adjust to your spice preference)
  • 1 tablespoon sesame seeds
For the Tempering:
  • 2 tablespoons oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • A pinch of asafoetida (hing)
  • 5-6 curry leaves
  • 2-3 dried red chilies

Instructions of Making Handvo:

For the Batter:

1. Wash and soak the rice and all the dals (lentils) together for about 5-6 hours or overnight.

2. Drain the soaked rice and lentils and grind them into a smooth batter. You can add a little water if needed.

3. Transfer the batter to a large mixing bowl and add yogurt, buttermilk, turmeric powder, red chili powder, ginger paste, garlic paste, salt, and oil. Mix well.

4. Allow the batter to ferment for 6-8 hours or overnight. It should rise and become slightly bubbly.

5. Just before making handvo, add baking soda and mix well. The batter will become a little frothy.

For the Vegetable Mixture:

1. In a separate bowl, combine grated bottle gourd, grated carrot, chopped spinach, chopped fenugreek leaves, chopped cilantro leaves, green chilies, and sesame seeds. Mix well.

For the Tempering:

1. Heat oil in a small pan. Add mustard seeds, cumin seeds, asafoetida, curry leaves, and dried red chilies. Let them splutter and become aromatic.

2. Pour this tempering over the vegetable mixture and mix everything together.

Assembling and Cooking Handvo:

1. Grease a heavy-bottomed non-stick pan or a handvo pan (a special pan used for making handvo).

2. Pour a portion of the fermented batter into the greased pan.

3. Spread the vegetable mixture evenly on top of the batter.

4. Cover the pan and cook on low-medium heat for about 20-25 minutes or until the handvo is cooked through. You can check by inserting a knife or toothpick into the center; it should come out clean.

5. Once cooked, flip the handvo and cook for another 5-7 minutes until the other side is golden brown and crisp.

6. Remove from the pan and let it cool for a few minutes before slicing it into pieces.

7. Serve the handvo slices with chutney or yogurt on the side.

Enjoy your homemade handvo, a flavorful and nutritious Gujarati delicacy!



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