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. It can be eaten as is or served with chutneys or other accompaniments. Handvo is protein rich as well as low fat and high fiber thanks to the mix of rice and lentils. It makes for a healthy snack. Common vegetables used are bottle gourd, carrots, pumpkin, fresh corn, etc. Basically, a mix of whatever veggies are in season.
While handvo is popular across Gujarat now, it remains closely associated with the food and culture of Kutch. Various regions in Kutch have their own variations, like using millets other than bajra or adding grated radish, base for the handvo batter. Over time, handvo recipes started including rice as well.
Handvo is traditionally served as a snack or light meal along with chutneys or yogurt. The most popular accompaniment is kadhi – a spiced and sour yogurt gravy that balances the flavor of handvo. Handvo is also popular among Gujaratis who have migrated abroad, especially in East Africa and UK. It remains a dish that connects them to their roots.
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
Method
Soaking and Fermenting:
1. In a large mixing bowl, mix rice and all lentils. Rinse, drain, and soak them in enough water for approximately 5-6 hours.
2. Transfer the soaked mixture into a blender jar and blend until a smooth batter forms.
3. Return the batter to the mixing bowl and add yogurt, thoroughly mixing everything using a spatula or your hands.
4. Cover the bowl and place it in a warm spot to ferment for about 5-6 hours.
5. Once the batter has fermented, add grated Lauki, carrot, coriander leaves, and ginger-chili paste.
6. Add turmeric, red chili powder, sugar, salt, and baking soda, mixing until everything is well incorporated.
Tempering and cooking:
1. Heat oil in a kadhai or frying pan. Once the oil is sufficiently hot, add mustard seeds, sesame seeds, hing, and curry leaves.
2. 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.
3. 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.
4. 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.
Tips
• 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.
Note
• 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 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
- 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.
• 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.
