Handvo is a popular Gujarati farsan. Traditionally handvo is baked in a special handva cooker, but in this recipe, I bake handva in regular kadai which is an easy and batter option than handva cooker. Also, the prepared handva is soft, fluffy, and slightly sweet and sour like all Gujarati food. So with a little planning, breakfast or dinner can be made it quickly and served with your favorite chutney. Do try this!
- In handva batter, use small grain rice variety like khichdiya or jeerasar rice. Also, the quantity of rice and dal should be equal.
- Handva batter should be medium thick, also whisk the batter well so air particles incorporate into it and handvo become soft.
- The fermentation handva batter is the key step for the soft and crispy handvo. Typically 6 hours of overnight fermentation is more than sufficient in humid weather. But if you live in a cold region, you can keep it under direct sunlight during the day and in a preheated oven during the night.
- I add only grated lauki into handva batter, but you can use different types of vegetables to make handvo healthy and nutritious.
- Traditionally handva is made into a special handva cooker, but I bake handva in kadai for 35-40 minutes on low flame till fluffy and crispy from a lower side.
Recipe card for gujrati traditional handvo
For handva batter
- 1 cup small grain rice
- ½ cup chana dal
- ¼ cup toor dal
- ¼ cup urad dal
- ¼ tsp methi dana
- ½ cup soar curd
- ¼ cup water or as required
For Gujarati handva
- Hadva batter
- Salt to taste
- 2 tbsp green chilli paste
- 1 tsp ginger paste
- 1 tsp garlic paste
- 2 cup grated lauki dudhi
- 2 tbsp crushed peanut
- ½ tsp turmeric powder
- 1 tsp red chilli powder
- ½ tsp black pepper powder
- 1 tsp sugar
- ¼ tsp baking soda+ water
- 3 tbsp oil
- ¼ tsp mustard seeds
- ¼ tsp cumin seeds
- 1 tsp sesame seeds
- 5-6 curry leaves
- Pinch of hing
- 1 dry red chilli
- Garnish: sesame seeds and red chilli powder
- In a bowl, add rice, chana dal, toor dal, urad dal, and methi dana. Wash and soak it for 4-5 hrs.
- Remove water and add soaked dal and rice into the mixture jar. Also, add ½ cup curd and some water. Do not add more water while grinding the batter.
- Grind it into a thick paste. Do not grind it into a smooth paste.
- Handva batter is ready. Cover and ferment batter for 4-5 hrs or overnight in a warm place.
- The batter becomes fluffy and properly fermented.
- Then in a batter, add salt, green chili paste, ginger paste, garlic paste, grated lauki, crushed peanuts, turmeric powder, red chili powder, black pepper, and sugar. mix well.
- Now add baking soda and some water. mix well.
- Then in a pan, add oil, mustard seeds, cumin seeds, sesame seeds, curry leaves, a pinch of hing, and dry red chili. Mix well.
- Switch off the gas and add tempering into the batter. mix well.
- Now, in a Kadai add some oil and grease it.
- Then, on medium flame heat a tawa and place Kadai on it.
- Now in the center, place glass and pour handva batter from the sides. (refer to video)
- Then add some tempering, sesame seeds, and red chili powder to it.
- Cover and bake handva for 35-40 minutes on low-medium flame till it becomes fluffy and properly cooked from the inside.
- Remove from pan and cool down cooked handva completely.
- De-mould handva and Cut into the desired shape.
- Serve with crispy handvo with green chutney.
- use small grain rice for handva batter. the proportion of rice and 3 dal mixture should be equal.
- add slightly hot water so the soaking time of grains will reduce.
- use sour curd while making handva batter.
- make slightly thick and pouring consistency of the batter.
- rest the dough for 4-5 hrs or overnight, so it will be properly fermented.
- addition of baking soda helps to fluffy handvo.
- if your pan does not have a heavy bottom, then place tawa before baking the handva.
- bake handva for 35-40 min on low-medium flame.
- handva tastes great when it is served hot.