More Gujarati Recipes
|1 cup Rice|
|1/4 cup Toor Dal (toovar dal/pigeon pea lentils)|
|1/2 cup Chana Dal (gram lentils)|
|2 tablespoons Urad Dal (black)|
|1/2 cup Curd (dahi/plain yogurt)|
|1/2 cup grated Bottle Gourd (lauki/doodhi) (or Zucchini)|
|1/2 cup Green Peas (fresh or frozen)|
|1 Carrot, grated|
|1/4 teaspoon Turmeric Powder|
|1 teaspoon Ginger-Green Chilli Paste, optional|
|1/2 teaspoon Baking Soda (soda bicarbonate)|
|1 teaspoon lemon Juice|
|1 teaspoon Oil|
|Salt to taste|
|1½ teaspoons Mustard Seeds|
|1½ teaspoons Cumin Seeds|
|3 teaspoons Sesame Seeds|
|A Pinch of Asafoetida (hing), optional|
|10-12 Curry Leaves|
|3 tablespoons Oil|
- Steps-1 and 2 below explains how to make Handvo batter from scratch using rice and dals (lentils). However, you can also use readymade handvo flour instead of rice and dals (lentils); use 2-cups readymade handvo flour (do not use instant handvo mix) and skip step-1 and step-2. In step-3, mix flour with yogurt and water to prepare thick batter (similar to Idli batter).
- Rinse rice and soak in around 1-cup water for 4-hours.
- Rinse all dals (toor dal, chana dal and urad dal) and soak them in 1-cup water for 4-hours. (You can soak rice and all dals together. No need to soak them separately.)
- Drain excess water from rice and dals and transfer them to the jar of a blender. Add 1/2 cup yogurt and salt.
- Blend until smooth consistency. If required, add 1-2 tablespoons water while grinding. Don’t add more water.
- Transfer the batter to a medium size container. Cover it with a lid and keep in warm place to ferment for around 8-10 hours.
- Note that batter doesn’t rise during fermentation as it does for idli/dosa batter as you can see this in the photo.
- When you stir the fermented batter, you should see the tiny air bubbles because of the fermentation.
- Add grated bottle gourd (lauki/doodhi), grated carrot, green peas, ginger-green chilli paste, 1-teaspoon oil and turmeric powder.
- Mix well. Batter should have thick consistency. If it is watery, add 1-2 tablespoons sooji/rava to make it thick.
- Add 1/2 teaspoon baking soda (soda bicarbonate).
- Pour 1-teaspoon lemon juice over it. Mix well.
- Heat 1-teaspoon oil in a small non-stick pan over medium flame. Add 1/4 teaspoon mustard seeds and when they begin to crackle, add 1/4 teaspoon cumin seeds, 1/2 teaspoon sesame seeds, a pinch of asafoetida and 2-3 curry leaves.
- Pour approx. 1/2 cup batter (more or less) depending on the size of a pan and spread it evenly with spatula to make 1-inch thick handvo.
- Cover the pan with a lid or a plate. Reduce flame to low and cook until top surface looks cooked as shown in the picture and bottom surface turns light brown (this will take around 4-5 minutes). Time required cook greatly depends on the thickness of handvo you are making.
- Flip it gently with spatula and cover cook until another side turns golden brown, for around 3-4 minutes.
- Transfer it to a plate. Follow the same process for remaining batter. Handvo is now ready for serving with tea or chutney as evening snack.
- How to Bake Handvo in Oven?
- Pre-heat the oven to 375F.
- Pour batter (prepared in step-11) in a greased baking tray (if you are preparing it for parties or get together, use the muffin tray for individual servings), pour tempering (prepared in step-12 – use 2-tablespoons oil, 1 teaspoon mustard seeds, 1 teaspoon cumin seeds, 2 teaspoons sesame seeds, 8-10 curry leaves and a pinch of asafoetida) over it.
- Bake it in preheated oven at 375F for around 40-45 minutes. Time required to bake handvo depends on the how thick you are preparing it. After 40 minutes, keep an eye on it. Check whether its cooked or not by inserting a knife in the center; if knife comes out clean then it is cooked.
- If top surface hasn’t turned brown and look crispy, broil it for 2-minutes in the end.
- How to Bake It Using Special Handvo Cooker (not Pressure Cooker) on Gas Stove?
- Fill lower part (tray) of cooker with sand (reti) and heat it for 5 minutes over medium flame.
- Grease inside of cooker tray with cooking oil and pour batter in it. Pour tempering (prepared in step-12 – use 2-tablespoons oil, 1 teaspoon mustard seeds, 1 teaspoon cumin seeds, 2 teaspoons sesame seeds, 8-10 curry leaves and a pinch of asafoetida) evenly over it. Cover it with a lid.
- Place the tray over lower base (filled with sand) and cook over medium flame for 10 minutes and then over low flame for 25-30 minutes.
- Check whether handvo is cooked or not by inserting a knife or a toothpick in it and checking if it comes out clean or not (it should come out clean).
- Don’t add too much water while grinding.
- You can add veggies of your choice but don’t skip the bottle gourd as it makes the handvo soft. You can use zucchini as a replacement of bottle gourd.
- You can replace baking soda with Eno Fruit Salt. If using Eno, add 1/4 teaspoon Eno for each individual handvo batch. For each batch, take batter (1/2 cup) in a medium bowl, mix 1/4 teaspoon Eno with it and immediately make handvo using a pan method mentioned above (Do not add all Eno in entire batter in single go).