Handvo is a traditional Gujarati spiced, savory cake prepared with a fermented batter of rice and lentils, mixed with vegetables and spices, and cooked until crisp on the outside and soft inside. It is commonly served for breakfast or as a snack with chutney.

Recipe Snapshot

  • Prep time: 480 minutes
  • Cook time: 50 minutes
  • Total time: 530 minutes
  • Yield: 4
  • Category: Snacks, Starters
  • Cuisine: Gujarati

Ingredients

  • 1 cup regular rice
  • ½ cup moong dal ((mung lentils))
  • 1 tablespoon tuvar dal ((pigeon pea lentils))
  • 1 tablespoon urad dal ((split & husked black gram))
  • enough water (for soaking)
  • ½ cup curd ((yogurt))
  • ¼ teaspoon baking soda
  • 1 inch ginger (or 1 teaspoon chopped ginger (adrak))
  • 4 medium garlic cloves (or 1 teaspoon chopped garlic (lahsun))
  • 1 to 2 green chilies (or 2 teaspoons chopped green chilies)
  • 1 tablespoon water (for grinding)
  • 1 tablespoon oil
  • ½ teaspoon mustard seeds
  • 5 to 6 fenugreek seeds ((methi dana))
  • 1 pinch asafoetida ((hing))
  • 1 teaspoon chopped curry leaves
  • 1 cup tightly packed grated bottle gourd ((lauki or ghia or dudhi or opo squash))
  • ½ teaspoon turmeric powder
  • ½ teaspoon coriander powder
  • ¼ cup chopped coriander leaves
  • salt (as required)
  • 4 to 5 teaspoons oil for greasing pan
  • white sesame seeds (as required)

Method

Soaking rice and lentils

  1. In a bowl or pan take 1 cup rice, ½ cup moong dal. 1 tablespoon tuvar dal and 1 tablespoon urad dal
  2. You can add 1 tablespoon chana dal if you want.
  3. Rinse a couple of times with water and then soak rice & dals for 4 to 5 hours in enough water.

Grinding & fermenting batter

  1. Later drain all the water and add the rice & dals in a grinder jar.
  2. Add ½ cup curd (dahi).
  3. Grind to a batter where you get a rava like consistency in the rice. You can grind the batter in batches also. Do not add any water while grinding.
  4. Remove the batter in a bowl. Add ¼ teaspoon baking soda.
  5. Mix very well. Cover the pan and ferment the batter for 8 to 9 hours or overnight.
  6. Next day the batter will have tiny bubbles and a faint sour aroma.

Preparation & tempering for handvo batter

  1. In a small grinder take 1 teaspoon chopped ginger, 1 teaspoon chopped garlic, 2 teaspoons chopped green chilies.
  2. Add 1 tablespoon water and grind to a smooth paste. Keep aside. You can even crush ginger, garlic and green chilies in a mortar-pestle.
  3. Rinse, peel and grate 1 small bottle gourd (lauki, ghia, dudhi, opo squash). You will need 1 cup tightly packed grated bottle gourd.
  4. Heat 1 tablespoon oil in a small pan.
  5. Add ½ teaspoon mustard seeds and let them crackle.
  6. Then add 5 to 6 fenugreek seeds, 1 pinch asafoetida and 1 teaspoon chopped curry leaves.
  7. Fry for a few seconds.
  8. Then add the ginger+garlic+green chilli paste.
  9. Saute till the raw aroma of ginger and garlic goes away.
  10. Add 1 cup tightly packed grated bottle gourd.
  11. Also add ½ teaspoon turmeric powder and ½ teaspoon coriander powder.
  12. Mix well and then switch off the flame.
  13. Now add ¼ cup chopped coriander leaves and mix well again.
  14. Add the tempered bottle gourd mixture to the handvo batter.
  15. Add salt as required and again mix very well.

Making handvo

  1. Heat a pan and spread 1 to 2 teaspoons oil in it. Spread on the sides too. Keep the flame to a low.
  2. Now pour 1.5 to 2 ladles of the handvo batter in the pan. Keep a thickness of 1 to 1.5 inches. You can add more also, but then the handvo will increase in size and take a long time to cook.
  3. Gently shake the pan, so that the batter spreads neatly or you can level the batter with the spoon.
  4. Sprinkle some sesame seeds on top all over the batter.
  5. Cover the pan with a lid and then cook handvo on a low flame.
  6. Do check a couple of times when the handvo is cooking.
  7. When you see the sides golden, then with a spatula gently lift and turn over. The top will also look cooked. You will also see some golden spots on the base.
  8. If you use more oil, the entire base will be crisp and golden. If less oil is used, then some golden spots will be visible.
  9. Cook the second side too. If you want you can drizzle some oil from the sides. When cooking the second side, no need to cover with lid.
  10. Cook till you see golden spots on this side too and the handvo gets cooked well.
  11. Remove and serve handvo hot with coriander chutney, sesame chutney or papaya chutney. This way prepare handvo with the rest of the batter. If there is leftover batter, then refrigerate it and use it the next day.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.