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Gujarati Handvo
Binjal Pandya

Gujarati Handvo

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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 5 -6
Course: Breakfast
Cuisine: Indian
Ingredients Method Notes

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
 

  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.
  7. Heat oil in a kadhai or frying pan. Once the oil is sufficiently hot, add mustard seeds, sesame seeds, hing, and curry leaves.
  8. 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.
  9. 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.
  10. 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.