Gujarati mixed dal handvo is a popular Gujarati farsan made with rice, mixed dals, vegetables, and aromatic spices. In this recipe, I have soaked the rice and dals in buttermilk, which adds a pleasant sourness and gives the handvo its authentic traditional flavor. Soaking the grains in buttermilk also helps prepare the batter more quickly without the need for lengthy fermentation. As a result, the handvo turns out soft, fluffy, and delicious.
For this recipe, I have prepared the handvo using both a regular kadai and a small tadka pan, making it convenient to prepare in different quantities. The crispy outer layer combined with the soft and flavorful interior makes it a perfect breakfast, snack, or light dinner option. With a little planning, this wholesome dish can be prepared quickly and served hot with your favorite chutney or pickle. Give this easy and tasty handvo recipe a try and enjoy it with your family!
The key to making mixed dal-rice handvo at home are;
- For the best texture, use small-grain rice for the handvo batter. I used a combination of chana dal, tuvar dal, and urad dal, keeping the proportion of rice and mixed dals equal. Soaking the rice and dals in buttermilk adds a pleasant sour flavor and helps make the handvo soft, fluffy, and flavorful.
- The handvo batter should have a medium-thick, pouring consistency. This helps create a handvo that is crispy on the outside while remaining soft and moist on the inside. If the batter becomes too thin, add a little rava (semolina) to achieve the desired consistency.
- Since this is an instant handvo recipe, I added Eno fruit salt to make the batter light and airy. Eno helps the handvo rise well and gives it a soft, fluffy texture. Baking soda can also be used as an alternative.
- To make the handvo healthier and more nutritious, I added a variety of vegetables to the batter. You can use vegetables of your choice based on your preference and availability
-  Cook the handvo on a low to medium flame for 12–15 minutes, or until it turns golden brown and develops a crispy crust on both sides. Cooking on a gentle flame ensures even cooking and prevents the handvo from burning.
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Gujarati mixed dal handvo recipe | dudhi handvo recipe | instant handvo
Ingredients
For handva batter
- 1 cup small grain rice
- ½ cup chana dal
- ¼ cup tuvar dal
- ¼ cup urad dal
- ½ cup poha
- 1 tsp methi dana
- 3 cup buttermilk or as required
For Gujarati handvo
- Prepared grinded 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
- 1 tsp eno
- 1 tsp lemon juice
For handva tempering
- 2 tbsp oil
- 1 tsp sesame seeds
- Some curry leaves
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 seeds, and ½ cup poha. Wash everything thoroughly. Add 3 cups of buttermilk and soak the rice and dals for 5 hours.
- Transfer the soaked rice-dal mixture along with the buttermilk to a mixer jar and grind it into a smooth batter. If needed, add a little water while grinding.
- Transfer the ground batter to a mixing bowl. 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 (bottle gourd), 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. Prepare the tempering and add it to the batter. Mix well.
- The handvo batter is now ready. Divide it into two equal portions.
- Add 1 tsp Eno fruit salt and 1 tsp lemon juice to one portion of the batter. Mix gently until the batter becomes light and frothy.
- Heat a kadai and grease it with a little oil. Sprinkle some sesame seeds and curry leaves at the bottom.
- Pour the prepared batter into the center of the kadai. Cover and cook on a low-medium flame for 12–15 minutes.
- Carefully flip the handvo and cook the other side for 5–7 minutes, or until it becomes golden brown and crispy from both sides.
- Similarly, prepare the remaining handvo in a small tadka pan.
- Cut the handvo into the desired shape and serve hot with green chutney.
Notes
- The proportion of rice and dal should be the same.
- Soaking the rice and dal in buttermilk helps make the handvo soft and fluffy.
- Do not add water while grinding the handvo batter.
- The consistency of the handvo batter should be medium-thick and ribbon-like when poured.
- Adding tempering enhances the taste of the handvo and makes it softer.
- Cook the handvo on a low flame.