Handvo Recipe » Dassana’s Veg Recipes

Handvo recipe with step-by-step pics – Gujarati handvo is a savory baked snack made with a combination of lentils and rice, veggies, and flavorful seasonings. This tasty snack will be loved any time of day.

On this recipe I’m sharing the right way to make handvo in a pan. Since handvo is constituted of lentils and is fermented, it’s a wholesome snack.

This Gujarati handvo recipe comes from my sister’s pal. Her mother makes wonderful handvo and my sis obtained this recipe from her. I attempted and it gave good outcomes. So I considered sharing it.

It is without doubt one of the standard Gujarati recipe. Normally there’s a particular handvo cooker that’s utilized in making handvo. However it may be baked even in an oven or strain cooker. I even baked this handvo recipe in a stovetop strain cooker and the baked handvo was additionally good.

Just a few extra standard Gujarati recipes shared on weblog are:

1. Khandvi
2. Rava dhokla
3. Chana Dal Dhokla
4. Methi muthia
5. Khaman dhokla

The individuality of this recipe is that it has extra proportion of moong dal and doesn’t use chana dal. Although chana dal will be added in order for you. Bottle gourd (lauki) can also be used within the recipe. However you need to use different veggies like carrots, peas or spinach.

It may be served as a breakfast and even a night snack. You’ll be able to serve it with coriander chutney and even papaya chutney.

Step-by-Step Information

Find out how to make Handvo Recipe

A) soaking rice and dals:

1. In a bowl or pan take 1 cup rice and ½ cup moong dal.

2. Add 1 tablespoon tuvar dal (pigeon pea lentils) and 1 tablespoon urad dal (break up and husked black gram).

You’ll be able to add 1 tablespoon chana dal in order for you.

3. Rinse a few instances with water after which drain the water. Soak the rice and dals for 4 to five hours in sufficient water.

B) grinding & fermenting handvo batter

4. Later drain all of the water and add the rice and dals in a grinder jar.

5. Add ½ cup curd (dahi).

6. Grind to a batter the place you get a rava like consistency within the rice.

7. You’ll be able to grind the batter in batches additionally. Don’t add any water whereas grinding.

8. Add ¼ teaspoon baking soda.

8. Stir and blend very properly. Cowl the pan and ferment the batter for 8 to 9 hours or in a single day.

9. Under pic is of handvo batter the following day. The batter may have tiny bubbles and faint bitter aroma. Since correct fermentation will depend on a heat room temperature, preserve for a number of hours extra, for those who reside in a cool local weather.

Preparation and tempering for handvo batter

10. In a small grinder take 1 teaspoon chopped ginger, 1 teaspoon chopped garlic and a pair of teaspoons chopped inexperienced chilies.

11. Then add 1 tablespoon of water and grind to a clean paste. Maintain apart. You’ll be able to even crush ginger, garlic and inexperienced chilies in a mortar-pestle.

12. Rinse, peel and grate 1 small bottle gourd (lauki, ghia, dudhi, opo squash). You will have 1 cup tightly packed grated bottle gourd.

13. Warmth 1 tablespoon oil in a small pan. Add ½ teaspoon mustard seeds. Maintain the flame to a low.

15. Let the mustard seeds crackle.

16. Then add 5 to six fenugreek seeds, 1 pinch asafoetida (hing) and 1 teaspoon chopped curry leaves.

17. Fry for a number of seconds.

18. Then add the ginger+garlic+inexperienced chilli paste. Watch out because the combination can splutter when you’ve got added extra water when grinding the paste.

19. Saute until the uncooked aroma of ginger and garlic goes away.

20. Add 1 cup of tightly packed grated bottle gourd.

21. Additionally add ½ teaspoon turmeric powder and ½ teaspoon coriander powder.

22. Combine properly after which swap off the flame.

23. Now add ¼ cup chopped coriander leaves.

24. Combine properly once more.

25. Add the tempered bottle gourd combination to the handvo batter.

26. Add salt as required.

27. Combine very properly.

Making handvo in pan

28. Warmth a pan and unfold 1 to 2 teaspoons of oil in it. Unfold on the perimeters too. Maintain the flame to a low. I’ve added much less oil. When you add extra oil, the bottom of the handvo turns into crisp and golden.

29. Now pour 1.5 to 2 ladles of the handvo batter within the pan. Maintain a thickness of 1 to 1.5 inches. You’ll be able to add extra additionally, however then the handvo will enhance in dimension and take a very long time to cook dinner. 

Gently shake the pan, in order that the batter spreads neatly or you’ll be able to degree the batter with the spoon.

30. Sprinkle some sesame seeds on high everywhere in the batter.

31. Cowl the pan with a lid after which cook dinner handvo on a low flame.

32. Do test a few instances.

33. While you see the perimeters golden, then with a spatula gently carry and switch over. The highest may even look cooked. Additionally, you will see some golden spots on the bottom.

When you use extra oil, the complete base will likely be crisp and golden. If much less oil is used, then some golden spots will likely be seen.

34. Cook dinner the second aspect too. If you would like you’ll be able to drizzle some oil from the perimeters. When cooking the second aspect, no must cowl with lid.

35. Cook dinner until you see golden spots on this aspect too and the handvo will get cooked properly.

36. Take away and Serve handvo scorching with coriander chutney, sesame chutney or papaya chutney. This fashion put together handvo with the remainder of the batter. If there may be leftover batter, then refrigerate it and use it the following day.

Please you’ll want to price the recipe within the recipe card or go away a remark under when you’ve got made it. For extra veetarian inspirations, Sign Up for my emails or observe me on Instagram, Youtube, Facebook, Pinterest or Twitter.

This Handvo Recipe submit from the archives, initially printed in August 2017 has been up to date and republished on January 2023.