Authentic Gujarati Handvo: A Savory Snack Recipe

Ingredients

  • 1 cup Rice
  • 1/4 cup Split Green Gram (Moong Dal)
  • 1/4 cup Split Pigeon Peas (Toor Dal)
  • 2 tablespoons Split Chickpeas (Chana Dal)
  • 2 tablespoons Split Black Gram (Urad Dal)
  • 1/4 cup Yogurt
  • 1 teaspoon Fruit Salt (Eno)
  • 2 tablespoons Oil
  • 1 teaspoon Mustard Seeds
  • 1 teaspoon Sesame Seeds
  • 1/2 teaspoon Turmeric Powder
  • 1 teaspoon Red Chili Powder
  • 1 teaspoon Coriander-Cumin Powder
  • 1 tablespoon Ginger-Green Chili Paste
  • 1 cup Grated Bottle Gourd (Lauki)
  • 2 tablespoons Chopped Coriander Leaves
  • Salt to taste

Steps and instructions

  1. Soak the rice and lentils (Moong Dal, Toor Dal, Chana Dal, and Urad Dal) in enough water for at least 4 hours or overnight.
  2. Drain the soaked rice and lentils. Blend them with a little water until you get a coarse paste. Add the yogurt and mix well. Cover and set aside to ferment for 6-7 hours.
  3. Once the batter is fermented, add the turmeric powder, red chili powder, coriander-cumin powder, ginger-green chili paste, grated bottle gourd, chopped coriander leaves, and salt. Mix well.
  4. Add the fruit salt (Eno) to the batter and mix gently. You will notice the batter becoming light and fluffy.
  5. Heat oil in a pan. Add mustard seeds and sesame seeds. Once they start to crackle, carefully pour the batter into the pan. Cover and cook on low heat for 10-12 minutes.
  6. Flip the Handvo carefully using a large spatula. Cook for another 10-12 minutes on the other side.
  7. Check for doneness by inserting a skewer. If it comes out clean, the Handvo is done. If not, cover and cook for another few minutes.
  8. Remove the Handvo from the pan and let it cool. Cut into pieces and serve warm.

Tools for making

Recipe variations

  • Add grated vegetables like carrots, zucchini, or spinach to the batter for added nutrition and flavor.
  • Replace rice with quinoa or millet for a gluten-free version.
  • Experiment with different spices like garam masala or curry powder to give the Handvo a unique twist.
  • Add a layer of cheese on top of the Handvo before baking for a cheesy variation.
  • For a vegan option, replace yogurt with plant-based yogurt or buttermilk.
  • Try using different lentils or legumes like mung beans or chickpeas instead of the split green gram and pigeon peas.
  • Create a savory Handvo by adding chopped onions, tomatoes, and green peppers to the batter.
  • Make a spicy variation by adding more red chili powder or green chilies.
  • For a crispy texture, fry the Handvo in a shallow pan with oil instead of baking it.
  • Add a handful of roasted nuts or seeds like peanuts or sesame seeds for extra crunch.

Recipe overview

Handvo is a savory cake originating from the Indian state of Gujarat. It's a healthy and delicious dish made from a fermented batter of rice and mixed lentils, enhanced with spices, grated bottle gourd, and a tempering of mustard and sesame seeds. The batter is cooked over low heat until it's crispy on the outside and fluffy on the inside. This traditional Gujarati delicacy might seem a bit challenging to prepare because it involves fermenting and flipping a large cake, but with a bit of patience, you'll be rewarded with a tasty and nutritious dish. The process is worth every bit of the effort involved, and this recipe will guide you through the steps to make your own homemade Handvo. Be prepared for a delightful culinary adventure!

Common questions

  1. Can I use any type of rice for this recipe?
    Yes, you can use any type of rice for this recipe. However, traditionally, handvo is made using regular white rice.
  2. Can I skip fermenting the batter?
    No, fermenting the batter is essential as it helps in making the handvo soft and fluffy. Skipping the fermentation process may result in a dense texture.
  3. Can I substitute the bottle gourd with any other vegetable?
    Yes, you can substitute bottle gourd with grated zucchini or grated carrot.
  4. Can I use baking soda instead of fruit salt (Eno)?
    Yes, you can use baking soda as a substitute for fruit salt. However, the texture and taste of the handvo may slightly differ.
  5. Can I make handvo without using oil?
    Using oil is important as it helps in achieving a crispy crust on the outside of the handvo. However, you can reduce the amount of oil used if desired.

Serving dishes and utensils

  • Mixing Bowl - A large bowl to mix the ingredients and ferment the batter.
  • Blender or Mixer - A kitchen appliance to blend the soaked rice and lentils into a coarse paste.
  • Pan or Skillet - A flat-bottomed cooking utensil to cook the Handvo.
  • Spatula - A tool used for flipping and removing the Handvo from the pan.
  • Cutting Board - A sturdy surface for cutting the Handvo into pieces.
  • Knife - A sharp knife for cutting the Handvo into desired portions.
  • Skewer or Toothpick - A small pointed tool to check the doneness of the Handvo.

Origin stories

Rooted in the heart of Gujarat, Handvo is a savory delight that holds a special place in Gujarati cuisine. This traditional snack is a testament to the Gujarati knack for inventing hearty and healthy dishes. Interestingly, Handvo is not just eaten as a snack, but often finds its place as a full meal in itself. Its unique preparation method, which involves fermenting a mixture of rice and lentils, is a nod to the region's fondness for fermented foods, widely acknowledged for their health benefits. The addition of vegetables only enhances its nutritional profile, making it a preferred choice in the Gujarati thali. The next time you enjoy a slice of Handvo, know that you're tasting a piece of Gujarat's rich culinary tapestry, woven with love, health, and tradition.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.