Handvo is a delicious dish from Gujarat that’s made of rice, lentils and veggies. I made the recipe from scratch but you can use the Handvo flour and save some time.
This savory cake is crispy on the outside, light and soft on the inside. Handvo can be made in a Handvo cooker, you can bake or make on the stove top using a pan. Handvo can be served as snack or even as a meal. It’s very filling.
Made this dish as part of our sweets and snacks mega marathon, week 4, day 2.
Preparation Time: 4 hours + 10 minutes
Fermentation Time : 10-12 hours
Makes : 6
Rice : 1 cup
Chana dal : 1/2 cup
Toor dal : 1/4 cup
Urad dal : 2 tablespoons
Curd/yogurt : 1/2 cup
Turmeric: 1/4 teaspoon
Baking soda : 1/2 teaspoon
Bottle gourd : 1/2 cup peeled and grated
Carrot : 1 medium grated
Green peas : 1/2 cup
Green chili: 1 chopped finely
Ginger garlic paste: 1/2 teaspoon
Salt to taste.
Mustard seeds: 1 teaspoon
Cumin : 1 teaspoon
Sesame seeds: 1 teaspoon
Curry leaves: 1 sprig
Wash and soak rice, Chana dal, toor dal and urad dal together for 4 hours.
(If you are using Handvo flour, use 2 cups of it. No need to soak the rice and dals)
Drain the water from the rice and dals, take them into a mixer jar, add yogurt and salt.
Blend until the batter is smooth in consistency. Don’t add more than 2 tablespoons of water. Yogurt is good enough.
Take the batter into a container, cover it and let it ferment for 10-12 hours.
Add grated bottle gourd, carrot, peas, green chili, ginger garlic paste, turmeric, baking soda, lemon juice and mix well.
Heat oil in a small pan over medium heat, add mustard seeds and cumin. Once they splatter, add sesame seeds and curry leaves.
Pour about 3/4 cup of batter into the pan and spread the batter evenly. Close lid and cook for 5-6 minutes, flip over and cook for another 4-5 minutes. Both sides of the Handvo should be golden brown.
Repeat the same process with rest of the batter.
Serve hot with some green chutney or tea.