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Gujarati handvo | Gujarati handvo in kadai | mixed dal-rice handvo | handva recipe

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!

The key to making tasty Gujarati handva at home are
  • 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.
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Recipe video

Gujarati handvo | Gujarati handvo in kadai | mixed dal-rice handvo | handva recipe

Author Nehas Cook Book
5 from 1 vote
Prep Time 5 minutes
Cook Time 40 minutes
8 hours
Total Time 8 hours 45 minutes
Course Breakfast, Snack
Cuisine Gujarati, Indian
Servings 4


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.
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