Gujarati Handvo
Prep time
Cook time
Total time
Gujarati Handvo is believed to have originated in the Kutch region of Gujarat. It is a popular vegetarian Gujarati snack or side dish. It is made from a batter consisting of rice, split lentils, and vegetables. The batter is fermented before cooking. When cooked, handvo is almost cake-like in texture. It holds its shape when removed from the pan.
Author: Binjal Pandya
Recipe type: Breakfast
Cuisine: Indian
Serves: 5-6
Ingredients
- For Soaking
- 1 cup Short Grain Rice/Idli Rice
- ¼ cup Tuvar Dal
- ¼ cup Urad Dal
- ¼ cup Chana Dal
- ¼ cup Yellow Moong Dal
- ¼ cup Yogurt
- Other Ingredients
- 1 cup Grated Lauki/Bottle Gourd
- ½ cup Grated Carrot
- ¼ cup Chopped Coriander Leaves
- 1-2 tsp Ginger & Green Chili Paste (Thumb size Ginger + 3-4 Green Chilies) *See Note
- ½ tsp Turmeric Powder/Haldi
- ½ tsp Red Chili Powder/Mirchi
- 2 tsp Sugar
- 1 tsp salt
- ¼ tsp Baking Soda
- For Tempering
- 2 tbsp Oil
- 1 tsp Mustard Seeds
- 1 tsp Sesame Seeds
- ¼ tsp Hing
- 5-6 Curry Leaves
Instructions
- In a large mixing bowl, mix rice and all lentils. Rinse, drain, and soak them in enough water for approximately 5-6 hours.
- Transfer the soaked mixture into a blender jar and blend until a smooth batter forms.
- Return the batter to the mixing bowl and add yogurt, thoroughly mixing everything using a spatula or your hands.
- Cover the bowl and place it in a warm spot to ferment for about 5-6 hours.
- Once the batter has fermented, add grated Lauki, carrot, coriander leaves, and ginger-chili paste.
- Add turmeric, red chili powder, sugar, salt, and baking soda, mixing until everything is well incorporated.
- Heat oil in a kadhai or frying pan. Once the oil is sufficiently hot, add mustard seeds, sesame seeds, hing, and curry leaves.
- Carefully pour approximately 2 cups of the batter over the tempering. Reduce the flame to medium-low, cover, and allow it to cook for about 8-10 minutes.
- When the bottom part turns a delightful golden brown, flip the handvo upside down. Using a flat spatula, start from the edges, cover it again, and cook for an additional 5-7 minutes.
- Your Handvo is now ready. Transfer it to a serving plate, cut it into pieces, and serve it alongside some chutney and a hot cup of chai.
Notes
• Feel free to skip any dal if you don't have it on hand.
• For better results, consider using idli rice.
• If you don't have lauki, zucchini or squash can be used as alternatives.
• In colder regions where fermenting the batter is challenging, utilize an oven or Instant Pot by setting it to a warm setting and placing the covered batter bowl inside for fermentation.
• Adjust the sugar, spices, and salt to suit your taste preferences.
• If desired, you can bake the handvo in an oven at 350°F for 35-40 minutes or until it turns golden and crisp. Simply add the tempering to a greased pan, pour the batter, and bake.
• To make ginger and green chili paste, take 3-4 green chilies and a thumb-sized piece of ginger. Grind them into a coarse mixture using a mortar and pestle, or alternatively, you can use a blender.
• For better results, consider using idli rice.
• If you don't have lauki, zucchini or squash can be used as alternatives.
• In colder regions where fermenting the batter is challenging, utilize an oven or Instant Pot by setting it to a warm setting and placing the covered batter bowl inside for fermentation.
• Adjust the sugar, spices, and salt to suit your taste preferences.
• If desired, you can bake the handvo in an oven at 350°F for 35-40 minutes or until it turns golden and crisp. Simply add the tempering to a greased pan, pour the batter, and bake.
• To make ginger and green chili paste, take 3-4 green chilies and a thumb-sized piece of ginger. Grind them into a coarse mixture using a mortar and pestle, or alternatively, you can use a blender.
Recipe by Binjal's VEG Kitchen at https://binjalsvegkitchen.com/gujarati-handvo/