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Gujarati dangela recipe | traditional Gujarati dangelu recipe | tawa handvo recipe | how to make handvo

Dangela is a traditional Gujarati recipe also known as tawa handvo. In this recipe, I prepared an instant flour mix which can be prepared and stored in an air-tight container. I also follow the traditional way of fermenting flour to prepare crispy and spongy dangela. So, with a little planning, breakfast, or dinner you can make it quickly on regular roti tawa and serve it with your favourite chutney. Do try this!

The key to making crispy dangela at home are
  • Firstly, in instant flour premix, use small grain rice varieties like khichdiya or jeerasar rice. Also, the quantity of rice and the combination of dal should be equal. You can store premix or flour in an air-tight container for 6 months or more in the refrigerator.
  • I added lauki or bottle gourd into the batter for a softer texture of dangela, but that is optional and can use any choice of veggies like grated carrot, capsicum or sweet corn, etc.
  • consistency of dangela batter should be slightly thick and pouring consistency. If your batter is slightly thinner then add some rava and make it perfect.
  • Cook dangela on taw for 5-7 min on low-medium flame or till it becomes crispy from both sides. Do not cook it on high flame.
  • Lastly, dangela taste great when it is crispy from both side and serve hot with chutney
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Recipe Video

Gujarati dangela recipe | traditional Gujarati dangelu recipe | tawa handvo recipe | how to make handvo

Author Nehas Cook Book
No ratings yet
Prep Time 10 minutes
Cook Time 20 minutes
Fermentation time 6 hours
Total Time 6 hours 30 minutes
Course Snack
Cuisine Indian
Servings 6 Dangela


For instant flour mix

  • 1 cup small grain rice
  • ½ cup chana dal
  • ¼ cup toor dal
  • ¼ cup urad dal

For dangela

  • 2 cup instant flour mix
  • ½ cup coarse wheat flour
  • 2 tbsp oil
  • ¼ tsp methi dana
  • ½ cup sour curd
  • 1.25 cup water or as required
  • 2 tbsp green chilli paste
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1 cup grated lauki - bottle gourd
  • 2 tbsp crushed peanuts
  • ½ tsp turmeric powder
  • 1 tsp red chilli powder
  • ½ tsp black pepper powder
  • Salt to taste
  • 1 tsp sugar
  • Some coriander leaves
  • 1 tbsp oil
  • ¼ tsp baking soda - for half batter
  • 1 tsp lemon juice

For tempering

  • 1 tbsp oil
  • ¼ tsp mustard seeds
  • ¼ tsp cumin seeds
  • 1 tsp sesame seeds
  • Some curry leaves
  • 1 dry red chilli


Making instant flour mix

  • In a mixture jar, add small grain rice, chana dal, urad dal and toor dal. grind it into a coarse powder.
  • The instant premix is ready. Store it in airtight container up to 6 month or more in refrigerator.

Making dangela (tawa handvo)

  • In a mixing bowl, add instant flour mix, coarse wheat flour and 2 tbsp oil. mix well.
  • Then add methi dana and sour curd. Add water gradually and make a thick batter for dangela.
  • Then spread 1 tsp curd on the batter. Cover and ferment batter to keep it in a warm place.
  • After 6 hrs, the batter is properly fermented.
  • Then add green chilli paste, ginger paste, garlic paste, grated lauki, crushed peanuts, turmeric powder, red chilli powder, black pepper powder, salt to taste, sugar, coriander leaves and oil. mix well.
  • the batter is ready. It should be slightly thick and pouring. Divide the batter into two equal parts.
  • Now add ¼ tsp baking soda and some lemon juice in the half batter. Mix well.
  • Then heat tawa, add oil, mustard seeds, cumin seeds, sesame seeds, curry leaves and a pinch of hing. Sauté it.
  • Pour batter into the centre of the tawa. Cover and cook handvo for 5-7 minutes on low-medium flame.
  • Flip another side and again cook for 4-5 minutes till it becomes crispy from both sides.
  • Same way make all dangela.
  • Cut into the desired shape. Serve with crispy dangela with green chutney or tomato sauce.


  • Use small grain rice for the flour mix, do not use basmati rice.
  • The proportion of rice and dals should be equal.
  • grind rice and dal mixture into a coarse powder.
  • Store instant premix or flour in an air-tight container.
  • use sour curd while making the batter. You can use buttermilk instead of it.
  • make it slightly thick and pouring consistency of the batter.
  • whisk batter in one direction so air particles incorporate in it.
  • Add little curd to the batter helps to fasten the fermentation process.
  • cook dangela on low-medium flame. Do not cook it on high flame.
  • Dangela tastes great when it is crispy and served hot.
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