Handvo is a popular Gujarati farsan. Traditionally handvo is baked in a special hadva cooker, but in this recipe, I bake hadva in regular kadai which is an easy and batter option than hadva cooker. Also the prepared hadva is soft, fluffy, and tastes 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 varieties 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 hanvo become soft.
- The fermentation handva batter is the key step for the soft and crispy handvo. Typically 6 hours or 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 hadva batter, but you can use different types of vegetables to make handvo healthy and nutritious.
- Traditionally hadva 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 the lower side.
Gujarati handvo | Gujarati handvo in kadai | mixed dal-rice handvo | handva recipe
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.
- Hadva 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 thing, 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 batter for 6-8 hrs or overnight, so it will properly be fermented.
- addition of baking soda helps to fluffy handvo.
- if your pan is not a heavy bottom, then place tawa before baking the handva.
- bake handva for 35-40 min on low-medium flame.
- hadva taste great when it is served hot.