Elevate Your Meals With This Authentic Handvo Recipe: Easy To Follow

Handvo is a savory Gujarati cake made from a fermented batter of rice and lentils, mixed with vegetables and spices. The batter is tempered with mustard seeds and cooked until golden brown, either on the stovetop or in the oven. It is served warm with chutney or yogurt for added flavor. This dish offers a delightful blend of textures and tastes.

Handvo is a traditional Gujarati savory cake made with a fermented batter of rice and various lentils, enriched with vegetables like bottle gourd. The batter is mixed with spices, yogurt, and optional grated vegetables for added flavor. After fermenting, the batter is tempered with mustard seeds, cumin, and curry leaves. It can be cooked on the stovetop or baked in the oven until golden and crisp. Serve it warm, cut into pieces, with chutney or yogurt. Handvo is a nutritious and delicious snack or meal option.

Ingredients:

For the Batter:

• 1 cup rice (any variety, soaked for 4-5 hours)
• cup chana dal (Bengal gram dal, soaked for 4-5 hours)
• cup toor dal (pigeon pea dal, soaked for 4-5 hours)
• cup urad dal (black gram dal, soaked for 4-5 hours)
• 1 tbsp moong dal (split green gram, soaked for 4-5 hours)
• cup yogurt (dahi)
• 1 cup grated bottle gourd (lauki) or zucchini
• 1 tsp ginger-green chili paste
• 1 tsp turmeric powder
• 1 tsp red chili powder
• 1 tsp sesame seeds
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tsp baking soda
• Salt to taste
• 2 tbsp oil (for tempering)

Optional Vegetables (for added texture):

• 1 medium carrot (grated)
• cup peas (optional)
• cup spinach (finely chopped)

For Tempering:

• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tbsp sesame seeds
• A pinch of asafoetida (hing)
• 8-10 curry leaves
• 2 tbsp oil

Instructions:

1. Prepare the Batter:

• After soaking the rice and dals for 4-5 hours, drain them and grind them into a coarse batter using a blender. Add yogurt and a little water to achieve a thick, pancake-like batter consistency.
• Let the batter ferment overnight or for about 6-8 hours at room temperature. This fermentation adds flavor and makes the Handvo light and fluffy.

2. Mix the Vegetables and Spices:

• Once fermented, add grated bottle gourd (lauki) or zucchini to the batter. You can also add other grated vegetables like carrot, peas, or spinach.
• Add ginger-green chili paste, turmeric powder, red chili powder, and salt. Mix everything well to ensure the spices and vegetables are evenly distributed.

3. Prepare the Tempering:

• Heat 2 tbsp of oil in a small pan. Add mustard seeds and let them splutter.
• Add cumin seeds, sesame seeds, curry leaves, and a pinch of asafoetida (hing). Pour this tempering into the batter and mix well.

4. Add Baking Soda:

• Just before cooking, add 1 tsp of baking soda or Eno (fruit salt) to the batter. Mix gently to activate the soda and incorporate air, which will make the Handvo fluffier.

5. Cook the Handvo (Stovetop or Oven Method):

Stovetop Method:

• Heat 2-3 tbsp oil in a heavy-bottomed, non-stick pan or a Handvo cooker.
• Pour the batter into the pan, about 1-2 inches thick, and spread it evenly.
• Cover the pan with a lid and cook on low heat for about 15-20 minutes until the bottom is golden and crisp.
• Flip the Handvo carefully and cook the other side for another 10-15 minutes. Make sure both sides are cooked thoroughly and the inside is soft yet firm.

Oven Method:

• Preheat the oven to 180 C (350 F).
• Grease a baking dish and pour the prepared batter into it. Spread it evenly.
• Sprinkle sesame seeds and a little oil on top for a crunchy crust.
• Bake for 30-40 minutes until the top is golden brown and a toothpick inserted comes out clean.
• For extra crispness, you can broil the top for 2-3 minutes at the end.

6. Serve:

• Once cooked, let the Handvo cool slightly before cutting it into pieces. Serve warm with green chutney, ketchup, or yogurt.

Tips for Perfect Handvo:

• Fermentation: Ensure the batter is well-fermented for authentic flavor and texture.
• Baking Soda Timing: Always add the baking soda just before cooking or baking to get the best rise and fluffiness.
• Vegetables: You can experiment with various vegetables like zucchini, carrots, or spinach for added nutrition and flavor.
• Consistency: The batter should be thick but pourable. Adjust the water quantity as needed to get the right texture.
• Cooking: If using the stovetop method, cook on low flame to avoid burning the Handvo while ensuring the insides are cooked.

Enjoy your delicious Handvo, which is crispy on the outside and soft, moist, and flavorful on the inside.