Handvo is a classic Gujarati dish that's like a thick, savory cake. It's made with a Lentils,mix of rice, Spices, and veggies which gives it a really unique flavor. When it's cooked, the outside gets all crispy and golden, but the inside stays soft and yummy. It's not like a sweet cake at all, but more like a hearty, savory treat that's perfect for any time of day.
In many Gujarati homes, Handvo is a favorite for breakfast, a snack in the evening, or even a packed lunch. To make it, you mix together a batter with ingredients like bottle gourd, which is also called dudhi, along with some ginger, green chilies, and sesame seeds. This combination gives Handvo its unique taste and texture. You can have it at any time of the day, and it's always a great choice.
You can make it right in your own kitchen, and the best part is, you don't need any special equipment just a regular covered pan will do. Here's a simple recipe to get you started.
What Makes Gujarati Handvo Special?
To make Handvo, you need to mix rice and lentils with some veggies and Indian spices. The special part is that the batter is left to sit for a while, which gives it a slightly sour taste and a really cool texture.
Handvo is different from soft, steamed snacks because it's cooked on low heat. This way, the outside gets golden and crispy, while the inside stays soft and moist. That's what makes it so great to eat every bite is a delight.
People make Handvo in different ways in their homes. Some like to bake it in the oven, while others prefer cooking it on the stove in a special pan that's really heavy on the bottom.
Ingredients for Gujarati Handvo
This recipe serves approximately 3–4 people. For the Batter
- 1 cup rice
- ½ cup yellow moong dal (split, skinless)
- 2 tablespoons urad dal (split black gram)
- 2- Use 2 tablespoons of split pigeon peas, also known as arhar or toor dal.
- ½ cup yogurt (curd)
- 1 medium-sized bottle gourd (lauki/doodhi), grated
- 1 tablespoon ginger-green chili paste
- ½ teaspoon turmeric powder
- ½ teaspoon of red chili powder, or however much you like
- Salt to taste
- ½ teaspoon sugar (optional)
- ½ teaspoon of baking soda or fruit salt can be added if you want your things to be extra soft.
For the Tempering (Tadka)
- 2 tablespoons oil
- 1 teaspoon mustard seeds (rai)
- 1 tablespoon sesame seeds
- 8–10 curry leaves
- A pinch of asafoetida (hing)
- 1–2 dried red chilies (optional)
How to Make Gujarati Handvo at Home
Step 1: Soak the Lentils and Rice
First, rinse the rice and the different types of dal - moong dal, urad dal, and arhar dal. Next, soak all of them in water for around 4 to 5 hours.
Drain the water from the rice-lentil mixture, then grind it until it's a bit coarse. If it needs it, add a little water just be careful not to make the batter too thin.
Step 2: Ferment the Batter
Now it's time to move the batter to a big container. Just add some yogurt to it and cover the container up.
Let it sit in a warm spot for around 6 to 8 hours, or even overnight if that's what it takes - it really depends on how warm your room is. As it sits, you'll start to notice the batter getting a slightly sour smell, like it's fermenting, and you might see tiny bubbles forming in it. But don't just go by the time, check the batter itself to see how it's doing, because the time it takes can vary.
Step 3: Add Spices and Vegetables
To start making Handvo, peel the bottle gourd, also known as lauki, and grate it. If the grated gourd has a lot of water in it, give it a gentle squeeze but don't squeeze out all the moisture, or your Handvo might end up too dry.
Add the grated bottle gourd, ginger-green chili paste, turmeric, red chili powder, salt, and sugar (if using) to the batter. Mix well.Now it's time to add some flavor to your dish. If you're using baking soda or Eno, add it just before you start cooking and mix it in gently. Don't think of this as a replacement for letting your mixture ferment properly, it's just an extra step.
Step 4: Get the Tempering ready.
To start, heat some oil in a big, sturdy pot with a lid. Now, add some mustard seeds and wait for them to pop.
Now it's time to add some extra flavor to your dish. Throw in some sesame seeds, curry leaves, asafoetida - also known as hing - and a few dried red chilies. Give it a quick stir, but be careful not to let those sesame seeds get too toasted or they'll burn.
To start, put some of the tempering at the bottom of the pot. This adds a lot of flavor and helps make the bottom of the Handvo crispy.
Step 5: Cook the Handvo
To start, pour the batter into the pot. Then, use a spoon or spatula to spread it out evenly, making sure to cover the entire surface. Next, sprinkle some extra sesame seeds on top for added flavor and texture.
Put the lid on and cook on low heat for about 25-35 minutes. The time it takes will depend on how thick the batter is and what kind of pot you're using, so make sure to check the middle before moving on to the next step.
To flip the Handvo, wait until the bottom is golden brown and firm, then carefully loosen the edges. Next, use a large plate to flip it over. Now, put it back in the pan and cook the other side for 10-15 minutes, or until it's fully cooked.
Just let it sit for a bit before you slice it up.
Oven Option:Another way to cook the batter is to put it in a greased baking dish and bake it in the oven at around 180°C. The time it takes will depend on the size of the dish and how thick the batter is. Just make sure the middle is fully cooked before you serve it.
Tips for a crispy Handvo that remains soft on the inside
1. Be careful with the batter consistency. It's crucial to get the batter just right - not too runny, but still easy to spread. This way, your Handvo will keep its shape and cook evenly, without any issues. If the batter is too thin, it won't hold its shape, and that's not what you want. So, aim for a thick, yet spreadable batter.
2. Give it enough time to ferment. If you don't let the batter ferment long enough, it'll turn out too thick and the taste won't be great.
3. Cook on low heat. If you use high heat, the bottom might get burnt while the inside stays raw. But when you cook it on low heat, the Handvo gets cooked properly all the way through.
4. Don't be shy with the sesame seeds. They give your dish a great nutty taste and help make that crunchy crust you're looking for.
5. Don't overdo it with the water from the bottle gourd.Too much liquid can mess up the cooking process, so make sure the batter is just right. You want it to be the perfect consistency before you pour it into the pan.
6. Give it a break before slicing. Letting it sit for a bit helps the Handvo come together, making it way easier to cut and serve.
