Handvo
03-10-2024
www.kitchenfoodrecipes.com
Ingredients:
For Batter
1 cup rice (preferably short-grain)
½ cup chana dal (Bengal gram)
¼ cup toor dal (pigeon pea lentils)
¼ cup urad dal (split black gram)
¼ cup moong dal (split yellow gram)
1½ tablespoons yogurt
Water as needed for soaking and grinding
Salt to taste
For Seasoning
1 cup grated bottle gourd (lauki) or zucchini
1 medium carrot, grated
1 tablespoon ginger-garlic paste
2-3 green chilies, finely chopped
¼ teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon coriander powder
1 teaspoon cumin seeds
½ teaspoon baking soda (optional)
For Tempering
2 tablespoons oil
1 teaspoon mustard seeds
1 teaspoon sesame seeds
10-12 curry leaves
Pinch of asafoetida (hing)
Instructions:
Soaking and Fermentation
Wash and soak the rice and all the dals together in water for 6-8 hours or overnight.
After soaking, drain the water and grind the mixture into a coarse paste using a little water to help blend. The batter should be thick and of a pancake-like consistency.
Transfer the batter to a bowl, add yogurt, and let it ferment for 8-12 hours in a warm place.
Prepare the Vegetables
Once the batter has fermented, add the grated bottle gourd (lauki), grated carrot, ginger-garlic paste, chopped green chilies, turmeric powder, red chili powder, coriander powder, and cumin seeds to the batter. Mix everything well.
Add salt and, if needed, baking soda for fluffiness. Stir the mixture thoroughly.
Tempering
Heat oil in a small pan and add mustard seeds. Once they start to crackle, add sesame seeds, curry leaves, and a pinch of asafoetida. Stir for a few seconds until the seeds turn golden brown.
Pour this tempering into the handvo batter and mix well.
Cooking Handvo on Stovetop
Heat a non-stick or cast-iron pan with a little oil. Pour a portion of the batter into the pan, spreading it evenly, about 1-inch thick.
Cover the pan with a lid and cook on low to medium heat for 8-10 minutes or until the bottom turns golden and crisp.
Flip the handvo carefully and cook the other side for another 5-6 minutes.
Baking Handvo (Optional)
Preheat the oven to 180°C (350°F). Grease a baking dish with oil and pour the batter evenly.
Add extra tempering on top for an extra crisp crust.
Bake for 30-40 minutes or until the top is golden brown and a toothpick inserted comes out clean.
Serve
Let the handvo cool slightly, then cut it into slices.
Serve hot with green chutney or tamarind chutney for a tasty snack or meal.
Tips:
You can use different vegetables like spinach, cabbage, or peas based on your preference.
Adding baking soda helps make the handvo fluffier, but you can skip it for a denser texture.
For a healthier version, try adding millet or oats to the batter.
Handvo is a nutritious and versatile dish perfect for breakfast, lunch, or even an evening snack. Enjoy this traditional Gujarati delicacy with your favorite chutneys!
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