Handvo is an all-time favourite Gujarati farsan, traditionally made using a fermented batter of rice and lentils. It is loved for its crisp outer layer and soft, flavourful inside. In this recipe, I add a few special ingredients to the handvo batter that make it extra soft, fluffy, and perfectly moist from the inside, while still giving a nice texture on the outside.
Traditionally, handvo is baked in a special handvo cooker, but not everyone has one at home. So in this recipe, I show you how to bake handvo easily in a regular kadai, which is a much more convenient and practical option than using a traditional handvo cooker. The result is just as delicious, with no compromise on taste or texture.
Using the same batter, I also make tasty handvo bites in an appe pan, perfect for snacks or lunch boxes. With fermented batter ready, this handvo can be prepared quickly for breakfast or dinner. Serve it hot with chutney, pickle, or curd and enjoy. Do try this recipe!
The key to making tasty Gujarati handva at home are
- For the handvo batter, use small-grain rice varieties such as khichdiya or jeerasar rice. For the dals, I use chana dal, tuvar dal, and urad dal. The quantity of rice and dal should be equal. Also, add a little methi dana (fenugreek seeds) to speed up the fermentation process and some poha to make the handvo soft and fluffy.
- The handvo batter should be medium thick. I also add rava (semolina) to the batter, which helps make the handvo soft and fluffy. You can use coarse wheat flour instead of rava, but rava gives better results. Whisk the batter well so that air is incorporated, making the handvo light and soft.
- Fermentation is the key step for a soft and crispy handvo. In humid weather, 6 hours or overnight fermentation is usually sufficient. If you live in a cold region, keep the batter under direct sunlight during the day and in a preheated oven at night.
- I add only grated lauki (bottle gourd) to the handvo batter, but you can use other vegetables as well to make it healthier and more nutritious.
- Traditionally, handvo is made in a special handvo cooker, but I bake it in a kadai for 35–40 minutes on a low flame until it becomes fluffy and crispy at the bottom. Using the same batter, you can also make handvo in an appe pan.
- Handvo tastes best when it is slightly spicy and served hot with chutney.
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Recipe video
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Gujarati handvo recipe | traditional Gujarati handvo | handvo in kadai
Ingredients
For handva batter
- 1 cup small grain rice
- ½ cup chana dal
- ¼ cup tuvar dal
- ¼ cup urad dal
- 1 tsp methi dana
- ½ cup poha
- ½ cup curd
- 1 cup water or as required
- ½ cup rava
For Gujarati handvo
- Prepared fermented batter
- Salt to taste
- ½ tsp turmeric powder
- 1 tsp red chilli powder
- ½ tsp black pepper powder
- 1 tsp sugar
- 2 tbsp green chilli -ginger-garlic paste
- 2 tbsp crushed peanuts
- 2 cup grated dudhi
- ½ cup coriander leaves
- 3 tbsp oil
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- 1 tbsp sesame seeds
- 5-6 curry leaves
- Pinch of hing
- 1 dry red chilli
- ½ tsp baking soda
- 1 tbsp lemon juice
- Garnish with sesame seeds and red chilli powder
Instructions
- In a mixing bowl, add 1 cup small-grain rice, ½ cup chana dal, ¼ cup toor dal, ¼ cup urad dal, 1 tsp methi dana, and ½ cup poha. Wash everything well and soak for 4–5 hours, or until the rice and dals become soft.
- Drain the soaked rice and dals and transfer them to a mixer jar. Add ½ cup curd and 1 cup water, then grind to a smooth paste.
- Transfer the ground batter to a mixing bowl. Add ½ cup rava and 1 tbsp oil, and mix well. Whisk the batter for about 2 minutes.
- Cover the bowl and allow the batter to ferment for 6 hours.
- Once the handvo batter is properly fermented, add salt to taste, ½ tsp turmeric powder, 1 tsp red chilli powder, ½ tsp black pepper powder, 1 tsp sugar, 2 tbsp green chilli-ginger-garlic paste, 2 tbsp crushed peanuts, 2 cups grated lauki, and ½ cup chopped coriander leaves. Mix well.
- Heat 3 tbsp oil in a tadka pan. Add ½ tsp mustard seeds, ½ tsp cumin seeds, 1 tbsp sesame seeds, 5–6 curry leaves, a pinch of hing, and 2 dry red chillies. Mix well and prepare the tadka. Add half of the tadka to the batter and reserve the remaining tadka for garnishing the handvo.
- Now add ½ tsp baking soda and 1 tbsp lemon juice to the batter and mix gently.
- To bake the handvo, place a tawa on the gas stove and keep a kadai on top of it. Grease the kadai with oil and place a small glass in the centre. Pour the handvo batter around the glass and level it evenly. Pour the remaining tadka on top and sprinkle some sesame seeds and red chilli powder. Add some water into the glass, cover the kadai with a lid, and bake the handvo on low-medium flame for 40 minutes.
- Meanwhile, you can also make handvo directly in a kadai or prepare handvo bites in an appe pan (refer to the video).
- Once the handvo is properly baked, allow it to cool and then demould it. Cut into pieces and serve with chutney.
Notes
- The proportion of rice and dal should be the same.
- Methi dana helps speed up the fermentation process.
- The consistency of the handva batter should be medium thick. Do not add extra water while grinding the batter.
- The addition of urad dal makes the handva soft and fluffy.
- The addition of poha makes the handva soft.
- You can use coarse wheat flour instead of rava, but rava gives better results.
- The addition of rava makes the handva soft.
- Adding tadka to the handva batter keeps it soft and moist after it cools down.
- Bake the handva on a low-medium flame for 40 minutes.
- Cook the handva on a low-medium flame until it becomes crispy on both sides.
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