Handvo – a healthy and delicious Gujarati breakfast dish.
Gujarati cuisine is famous for theplas, dhoklas, khandvis, paatras, khakras and many more mouth watering dishes. These dishes can be served at breakfast as well as tea time snacks. Handvo is another interesting dish from Gujarati cuisine. It is a savoury cake made with assortment of ingredients like rice, lentils, vegetables etc. Handvo can be termed as a complete meal as it has rice, dals, vegetables and spices in it. It is generally served with green chutney. Here goes the recipe for Handvo:
Jump to
List of ingredients to make Handvo
Grains and lentils: rice, chana dal, moong dal and udad dal
Spices & herbs : ginger green chilly paste, turmeric powder, red chilly powder, coriander leaves
Vegetables : grated carrot, grated bottle gourd
Curds
Other ingredients : sugar, oil, lemon juice, salt and eno fruit salt.
Ingredients for tempering: oil, mustard seeds, carom seeds, sesame seeds and asafoetida
Step wise recipe with pictures
Wash and soak rice, chana dal, moong dal, udad dal for 5 to 6 hours.
Blend the rice and lentils alongwith curds to a smooth paste.
Transfer the batter to a vessel and keep it for fermenting for 7 to 8 hours.
To the fermented batter, add ginger-green chillies paste, turmeric, chilly powder, sugar, salt, oil, lemon juice , grated carrots, grated bottle gourd, chopped coriander leaves and mix well. Now, add eno and give a quick mix.
Heat oil in a non-stick pan. Add mustard, carom seeds, hing and sesame seeds.
Pour half the batter and spread evenly. Cover with a lid and cook till crisp.
Flip and cook on the other side.
Cool slightly and cut into desired shapes.Serve the handvo with green chutney and tomato sauce.
Recipe Card
Handvo
Ingredients
- 1 cup 1 cup rice (chawal)
- ½ cup split Bengal gram (chana dal)
- ¼ cup split green gram (moong dal)
- 1 tbsp split black gram (udad daal)
- 1/3 cup curds (dahi)
- 1 tbsp ginger green chilly paste (adrak hari mirch paste)
- 1 tsp 1 tsp turmeric powder (haldi)
- 1 tsp red chilly powder (laal mirch powder)
- 2 tsp sugar (cheeni)
- 1 tbsp oil (tel)
- tbsp lemon juice (nimbu ka ras)
- ¾ cup grated carrot (gajar)
- ½ cup grated bottle gourd (lauki/doodhi)
- ½ cup chopped coriander leaves (hara dhaniya)
- 1 tsp eno fruit salt
- salt as per taste (namak)
Ingredients for the tempering of one handvo (The above ingredients will make 2 handvos)
- 2 to 3 tbsp oil (tel)
- 1 tsp mustard seeds (rai / sarso)
- ½ tsp carom seeds (ajwain)
- 2 tsp sesame seeds (til)
- ½ tsp asafoetida (hing)
Instructions
- Wash and soak rice, chana dal, moong dal, udad dal in water for 5 to 6 hours.
- Drain the water. Blend the rice and lentils alongwith curds to a smooth paste.
- Transfer the batter to a vessel and keep it for fermenting for 7 to 8 hours.
- To the fermented batter, add ginger-green chillies paste, turmeric powder, red chilly powder, sugar, salt, oil, lemon juice and mix well.
- Next, add grated carrots, grated bottle gourd, chopped coriander leaves and mix well.
- Now, add eno and give a quick mix.
- Heat a non-stick pan. Add 2 to 3 tbsp oil.
- Add mustard seeds, carom seeds, asafoetida and sesame seeds.
- Saute for few seconds.
- Pour half the batter to make a thick layer.Spread it evenly.
- Cover with a lid and cook on a slow flame for 8 to 10 minutes or till the base turns crisp.
- Lift the handvo gently using a flat ladle and flip it.
- Cook on the other side for few minutes.
- Cool slightly and cut into desired shapes.
- Repeat the same with the remaining batter to make another handvo.
- Serve the handvo with green chutney and tomato sauce.
Video
Thank you for stopping by. If you like/ tried this recipe, leaving a comment below the post will enable more readers and cooking enthusiasts to discover these recipes. Also, if you are on Instagram, do share a picture of the dish and tag @vanitascorner to be featured in my stories.
Do follow me on Instagram, Facebook and Pinterest.
Happy Cooking!!
