Handvo recipe (Baked & Stovetop)

Handvo is a Gujarati delicacy made with fermented rice and lentil batter, filled with the good of fresh vegetables, eager chili and sunbaked spices. This smoky savory dish has a crispy, golden brown crust on the out with a soft bum at bottom. From a carb and protein rich breakfast to a tasty meal, its versatility makes this dish a wonderful addition to your nutrient rotation. Handvo is besides a perfect snack dishful for potlucks and picnics.

Handvo does need some prepping, just the smile on your kids' faces makes it worth the exploit. The dish stores well and is a tasty pick for your weekly make in front dinners.

About handvo

Gujarati cuisine has a lot of delicious appetizing dishes you toilet gusto as a snack or light meal. Handvo is one such fermented serve up made with rice, mixed lentils, and lots of vegetables like bottle gourd vine, carrots, good herbs and greens. Spiced with ill chilies and fresh ginger, tempered with mustard greens, cumin, and sesame seeds, the final stunner is a foodie's delight.

Handvo is practically like Dhokla in the room information technology's fermented and moderated, thus far different in the use of ingredients and cooking process. You consume innumerous ways to make this hearty solid food. Cook handvo on the stovetop like a pancake and chilla operating room bake it into a savory cake in the oven.

Handvo has made the cooking leap from the domestic kitchen to ethnic restaurants. It has get along a favourite component of thali meals. The nourishing vegetable cake stern be enjoyed as a meal with chutneys.

Traditional way

The traditional way to make handvo is making the dinge from scratch. Grind a fresh batch of batter. Mix in curd Oregon yogurt and let it ferment overnight. Contribute the vegetables, seasoning and tempering. And you sustain a satiating and scrumptious dish ready and waiting in 30 proceedings or little.

In front kitchen appliances became common cooking tools, handvo was up in a sagdi (sigri) Oregon clay can over a coal stove. This gave the dish a smoky and uninhibited flavor. You can cook handvo in multiple ways – along the stovetop, in the oven, air fryer or in the Instant hatful.

For a quicker path to make batter, use store bought handvo/ondhawa flour (ground rice and lentil mix), turn it with yoghurt, and follow the rest of the recipe.

How to make Handvo (stepwise photos)

Get up rice and lentils batter

1. Rinse and soak 1 cupful of rice, ¼ transfuse of tuar dal, ¼ cup of chana decaliter, 2 tablespoons urad dal and 2 tablespoons of yellow moong dal for 3-4 hours. You can also substitute tuar dal with chana dal or masoor dal. The other option is to replace moong dal with chana dal.

2. Drain the water and add the soaked rice and lentils to a liquidizer Beaver State grinder.

3. Add ½ loving cup of curd/yoghourt to the blender. Pullulat ½ transfuse water.

4. Blend into a smooth, yet slightly granulose and thick hitter (should atomic number 4 the likes of idli batter and pourable).

5. Transfer the buffet to a pregnant trough. Cover and permit it ferment all-night. You can too skip fermentation and use a leavening agent as I did below.

Organise the vegetables

6. Peel the lauki (bottle gourd) and grate ¾ to 1 cup. Grate ½ to ¾ cupful carrot. Finely chop 2 to 3 tablespoons of coriander leaves. Chop ¼ transfuse of baby spinach (palak) if using. Scrape 1 tablespoon ginger and chop 1 to 2 green chilies.

7. You can bake this in the oven or in a pan on the stovetop. To bake in oven, preheat the oven to 180°C (350°F) for at least 15 mins. Grease the bottom and sides of a 6-in round or square hot pan with 1-2 teaspoons of oil. Or you can also use a cast iron skillet like the way I used below.

8. Add grated lauki, carrot, coriander plant leaves and baby spinach (optional). Next add ¾ to 1 teaspoon of salt, ¼ teaspoon of turmeric, colorful paste, chopped green chili, ¼ to ½ teaspoon red chili powder and 1 teaspoon of sugar. Besides add 1/8 teaspoon hing. Stir well to combine.

Make the tempering

9. Heat energy 1 tablespoon of anele in a 6 OR 7 edge cast iron skillet. Spread the oil to grease the frying pan with a spoonful including the sides. Cut to low flame and add ¾ teaspoonful of mustard and ½ teaspoonful of Cuminum cyminum seeds. When they splutter, bring 1 sprig dress leaves and 1 to 1 ½ teaspoon of sesame seeds. Stir for 15-20 seconds. While you perform this task, go ahead to the next step.

10. If you induce not fermented the knock about then add ¼ teaspoonful of baking soda and stream 1 tablespoon of lemon juice. Or wont 1 tsp Eno and 1 tbsp water. The mixture will get frothy. Premix the uncastrated buffet.

Bake the handvo in the oven

11. Set aside one-half of the tempering. Pour the prepared batsman to the hot pan Beaver State the greased patty pan and overspread gently merely the apical. Sprinkle the tempering all all over connected the tipto. Turn out the high temperature and bake in the oven for 35-40 minutes at 180 C or 350 F. To cook it along the kitchen stove top side, scroll down to stovetop section.

12. Check the oven dish after 35 minutes. Dependant on the oven, handvo takes 35-45 minutes to bake. Mine was done in 40 minutes. Insert a quizzer in the mall. If IT comes out clean, the mantrap is ready. For a crisper crust, broil for 2 minutes.

Cook the handvo happening stovetop

13. Heat 1 tablespoonful oil in a pan or kadai on the stovetop. Reduce to medium flame and add ¾ teaspoon mustard seeds and ½ teaspoonful cumin seeds. When they spit out, add 1 sprig dress leaves and fry until laconic.

14. Then add sesame seeds and stir. Spread all the ingredients everywhere the genus Pan.

15. Pour the handvo batter as much as you want and spread it softly only connected acme. I poured more than half of the batter Hera. You sack also ready individual handvos with upright 2 ladles of batsman. Use a small goat god therein case.

16. Cover and cook up on a modest heat for 5 to 7 minutes depending on the amount of batter you poured and the charitable of cooking pan you use.

17. When the top layer becomes partially dry and the bottom layer turns golden brown, flip it gently.

18. Push down the handvo with the spatula every over and cook uncovered until the hindquarters is all cooked and golden and crisp.

19. Interchange it plump for and cook for few minutes until you get a really crisp and gilded crust on the handvo. Remove this to a pumped rack for cooling and so cut it. Repeat with the left over batter to make to a greater extent handvo.

Serve Handvo with mint chutney operating room sauces and tea operating theatre lassi.

Pro tips

• Apply curd/yoghourt to get the sour look.
• Ferment the batter overnight for fluffy and tender vegetable cake.
• Add grated vegetables with wet that add softness to the handvo. This includes bottleful calabash Oregon lauki, courgette, carrots or pumpkin.
• Don't add likewise much vegetable in the dish. Aim for 1 to 1½ cups of vegetables for this recipe.
• Broil or cook the dish inside 5 minutes of adding sodium hydrogen carbonate or Eno. This enables the batter to hold air bubbles and give dish its lightness.
• You can make the savory bake in a square Sn, a bundt pan or even atomic number 3 mortal cakes in gem tin operating theatre ramekins.

Substitutions

• Mix and oppose vegetables the likes of corn, beet or cabbage to create fresh flavors. Use vegetables with higher urine content.
• For a better variation, you can manipulation brown rice or millets.

Related Recipes

Recipe notice

• ▢ 1 transfuse rice
• ▢ ¼ cup chana dal (bengal gram)
• ▢ ¼ cup tuar dal (split pigeon peas or substitute with chana dal)
• ▢ 2 tablespoons urad dal (skinned Joseph Black lentils)
• ▢ 2 tablespoons yellow moong dal (or substitute with chana dal or tuar dkl)
• ▢ ½ cupful curd (plain yogurt)

Other ingredients

• ▢ ¾ to 1 cup bottle gourd (grated, lauki)
• ▢ ½ to ¾ cup carrots (grated)
• ▢ ¼ cup energizing coriander leaves (fine chopped)
• ▢ 1 tablespoon pep paste
• ▢ 1 to 2 green chilies (or pro re nata)
• ▢ 1 teaspoon sugar (optional)
• ▢ ¾ to 1 teaspoonful salt (adjust to taste)
• ▢ ⅛ teaspoonful hing / asafoetida
• ▢ ¼ teaspoonful turmeric
• ▢ ¼ to ½ teaspoon red chili powder (optional)
• ▢ ¼ teaspoonful baking soda (optional, agitation batter to bound off or use 1 tsp eno)
• ▢ ½ teaspoonful lemon juice (nonobligatory, ferment baste to skip)

For tempering

• ▢ 1 ½ to 2 tablespoons oil
• ▢ ¾ to 1 teaspoon mustard seeds
• ▢ ½ to ¾ teaspoonful cumin (jeera)
• ▢ 1 to 1½ teaspoons benne seeds

Preparation

• ▢

  Add rice and lentils to a jumbo pot and rinse well a a couple of times. Drainpipe the water. Soak it in enough water for 3 to 4 hours.

• ▢

  Drain the water supply and add the Elmer Rice, lentils, obviously yogurt/curd and ½ cupful to a grinder jar.

• ▢

  Blend to a velvet-textured yet slightly coarse and thick clobber (idli batter consistency). Add more water cautiously if required, we wish a thick batter.

• ▢

  Cover and ferment overnight or skip the fermentation to use baking toni or eno.

• ▢

  When you are ready to build the handvo, grate the vegetables and chop up the greens. If you want to bake, preheat the oven to 180°C (350°F) for at least 15 mins.

• ▢

  Bestow the vegetables, SALT, turmeric, ginger paste, hing, green chili, bolshy chili gunpowder and sugar to the buffet. Stir wellspring. Taste test and adjust the seasonings.

Making handvo

• ▢

  Decant oil to a 6 or 7 inch skillet and heat it on a low heating system. Add mustard and jeera seeds. When they splutter, add dress leaves. Fry until they turn frizzy.

• ▢

  Append the sesame seeds and spread them well everywhere the genus Pan. (If you intend to broil then reserve incomplete of the tempering.)

• ▢

  While you execute the above step, add saleratus to the batter and decant lemon juice complete it. The mixture will get frothy. Mix it well with the batter.

• ▢

  Pour the clobber to the hot skillet as much as you want. Gently spread the teetotum evenly. (for hot, sprinkle the tempering we set aside altogether over happening the top)

• ▢

  To bake in oven: Turn out the stove and transfer the skillet to the oven and bake for 35 to 45 minutes until a tester inserted comes out clean. The baking time depends on the pan size of it. For a 6 to 7 inch skillet it takes 35 to 40 mins. For the clear golden crust you may bake for 2 mins.

• ▢

  Stovetop: Comprehend and cook on a low heat, until the top layer becomes about dry and the lowermost layer turns golden brown. This takes about 5 to 7 mins, flip it gently. The cook time depends on how much batter you teem and the size of your genus Pan.

• ▢

  Cook the other side until cold and metallic. Twitch again and fix on a medium heat until crusty.

• ▢

  Reduplicate with the remaining hitter to gain handvo.

• ▢

  Remove the handvo to a wired torture and cool earlier cutting it. Serve with chutney or any sauce.

Alternative quantities provided in the recipe card are for 1x only, original recipe.

For best results take after my detailed step-by-ill-trea pic instructions and tips above the recipe card.

Nutrition Facts

Handvo Recipe (Oven Dry & Stovetop)

Amount Per Serving

Calories 381 Calories from Fat 63

% Daily Value*

Fat 7g 11%

Saturated Fat 1g 6%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 4g

Cholesterin 1mg 0%

Na 586mg 25%

Potassium 438mg 13%

Carbohydrates 64g 21%

Character 11g 46%

Sugar 4g 4%

Protein 15g 30%

Vitamin A 2832IU 57%

Vitamin C 4mg 5%

Atomic number 20 89mg 9%

Cast-iron 3mg 17%

* Percent Daily Values are based on a 2000 calorie diet.

© Swasthi's Recipes

Share this post