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Recipe Of Handvo | How to Make Vegetable Handva

Vama Dattani | Friday, July 31, 2015 |
Handvo
Handvo is a tempered savory cake made with mix lentils, rice and vegetables

Handvo is a famous gujarati dish which is a very healthy and a one pot meal. It is full of proteins and vegetables. Vegetables are optional and can be added according to your taste and likes. Traditionally handvo is made in handvo pot/cooker. Below is the picture of handvo cooker/pot.


In most house holds there are no such cookers available. In that case you can make it in a thick bottom pan or ovens. I always prefer making it in a thick bottom pan as it gives the same crispiness of handvo like we get in a handvo pot

The key to making a perfect handvo lies in it's flour and it's fermentation process. 

There are several ways of making the flour for Handvo
  1. 5 dal Handvo is made by soaking and grinding green moong dal, urid dal, toor dal, bengal gram, yellow moong dal and rice
  2. An easy preparation is to take some idli batter and mix some bengal gram flour, your handvo flour is ready
  3. You can also make Handvo with some bengal gram flour, rice flour and urid dal flour and fermenting it with curd or butter milk
  4. Or else ready made Handvo flour is also easily available in markets
  5. You can even use the leftover dhokla flour to make handvo 

Handvo is crispy on the outside and soft from inside. The cooking method gives crispiness and adding bottle gourd makes the handvo soft from inside. 

Tips
  1. Always remember the buttermilk or curd you use has to be sour. To make it sour just leave it outside refrigerator for a night
  2. Make sure while stirring the batter there are no lumps formed
  3. After doing the fermentation process, if the batter still doesn't rise then add eno (fruit salt)
  4. You can add veggies of your choice and likes. I sometimes add cabbage, fenugreek leaves, beetroot etc for my fussy kid
  5. Fresh tempering must be applied before preparing each Handvo 
  6. Cook the handvo on a low flame to get a crispy golden base
Handvo is the most popular breakfast at our home. I usually prefer small disc shape handvo as they are easy to serve to everyone.

Handvo


So lets proceed step by step for making vegetable handvo


In a bowl add bengal gram flour, rice flour and urid dal flour and mix well

Now add some sour butter milk or curd. I prefer adding buttermilk 

Keep stirring continuously while adding butter milk. So there will be no lumps in dough

The consistency of the batter should be similar to idli/dhokla batter. Not too thick or not too watery

Add some salt and allow the batter to ferment for 8 hours. Once the batter is fermented it will rise. If it does not rise you can add some fruit salt (eno)

Grate some veggies like bottle gourd, carrot, onions and potatoes. Make ginger garlic and chilli paste. Also peel some peas

Add all the above ingredients to the fermented handvo batter

Heat 1-2 tablespoon oil in a pan and add mustard seeds allow them to crackle

Now add cumin seeds, curry leaves and sesame seeds

Pour the batter into a thick layer

Cover and cook on a low flame for 10 minutes

Now turn it over to other side. Again cover and cook on a low flame for 5 minutes. Repeat the process to make more Handvo. Make sure to apply fresh tempering for each Handvo 

Handvo is ready. Cut into desired shapes and serve hot with peanut & coriander chutney.

Handvo

Recipe of Vegetable Handvo

Handvo A tempered savory cake made with mix lentils, rice and vegetables
Cuisine: Indian
Category: Main
Serves: 2
Author:
Prep Time: Cook Time: Total Time:

Ingredients
  • 1/2 cup urid dal flour
  • 1 cup bengal gram flour
  • 2 cups rice flour
  • 1/4th cup sour yogurt or 2 cups sour buttermilk
  • 1 Carrot
  • 1/2 Bottle Gourd
  • 1 Potato
  • 1 Onion
  • 1 tablespoon Ginger, Garlic, Green Chilli Paste
  • 1/4th cup green peas
  • 1/2 tablespoon Mustard seeds
  • 1/2 tablespoon Cumin Seeds
  • 1/2 tablespoon Sesame Seeds
  • 10-12 Curry Leaves
  • 1/2 cup oil
  • Salt to Taste

Instructions
  1. In a bowl add bengal gram flour, rice flour and urid dal flour
  2. Now add some butter milk or curd
  3. Keep stirring continuously while adding butter milk. So there will be no lumps in dough
  4. The consistency of the batter should be similar to idli/dhokla batter. Not too thick and not too watery
  5. Add some salt and allow the batter to ferment for 8 hours. Once the batter is fermented it will rise. If it does not rise you can add some fruit salt (eno)
  6. Grate some veggies like bottle gourd, carrot, onions and potatoes. Make ginger garlic and chilli paste. Also peel some peas
  7. Add all the above ingredients to the fermented handvo batter
  8. Heat oil in a pan and add mustard seeds allow them to crackle
  9. Now add cumin seeds, curry leaves and sesame seeds
  10. Pour the batter to make a thick layer
  11. Cover and cook on a low flame for 10 minutes
  12. Now turn it over to other side, again cover and cook for another 5 minutes
  13. Handvo is ready. Cut into desired shapes and serve hot with peanut & coriander chutney or tomato ketchup

Handvo

If you are looking for other gujarati recipes check

  1. Kaju Karela
  2. Vegetable Pulav
  3. Kadhi
  4. Lapsi
  5. Tikha gathiya

5 comments:

  1. How do we know if the batter fermented properly. I tried this once and the batter didnt seem to have risen a lot. Does it overflow like idli batter?

    ReplyDelete
    Replies
    1. When the handvo batter will be fermented it will rise. It won't overflow like a idli batter. For proper fermentation of batter always add sour curd/buttermilk and keep it in warm place. Still if it doesn't rise you can add eno(fruit salt). Good luck for next time.

      Delete
  2. Very nice. While tuning my handvo breaks. What should i do?

    ReplyDelete
  3. Very nice. While tuning my handvo breaks. What should i do?

    ReplyDelete
    Replies
    1. Maybe you are not cooking it for enough time....cook it properly on a low flame for minimum 10 mins and then turn...it will not break. All the best

      Delete