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
- 5 dal Handvo is made by soaking and grinding green moong dal, urid dal, toor dal, bengal gram, yellow moong dal and rice
- An easy preparation is to take some idli batter and mix some bengal gram flour, your handvo flour is ready
- You can also make Handvo with some bengal gram flour, rice flour and urid dal flour and fermenting it with curd or butter milk
- Or else ready made Handvo flour is also easily available in markets
- 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
- Always remember the buttermilk or curd you use has to be sour. To make it sour just leave it outside refrigerator for a night
- Make sure while stirring the batter there are no lumps formed
- After doing the fermentation process, if the batter still doesn't rise then add eno (fruit salt)
- You can add veggies of your choice and likes. I sometimes add cabbage, fenugreek leaves, beetroot etc for my fussy kid
- Fresh tempering must be applied before preparing each Handvo
- Cook the handvo on a low flame to get a crispy golden base
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.
Recipe of Vegetable Handvo
A tempered savory cake made with mix lentils, rice and vegetables | ||||||
Cuisine:
Indian
Category: Main Serves: 2 |
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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
- In a bowl add bengal gram flour, rice flour and urid dal flour
- Now add some butter milk or curd
- 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 and 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 oil in a pan and add mustard seeds allow them to crackle
- Now add cumin seeds, curry leaves and sesame seeds
- Pour the batter to make a thick layer
- Cover and cook on a low flame for 10 minutes
- Now turn it over to other side, again cover and cook for another 5 minutes
- Handvo is ready. Cut into desired shapes and serve hot with peanut & coriander chutney or tomato ketchup
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?
ReplyDeleteWhen 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.
DeleteVery nice. While tuning my handvo breaks. What should i do?
ReplyDeleteVery nice. While tuning my handvo breaks. What should i do?
ReplyDeleteMaybe 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
DeleteAfter fermentation, is it okay not to add eno or baking soda, I plan to bake it in over..what if it doesn't rise?
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