 from the gujarati cuisine. Typically handvo recipe is prepared from fermented batter, but this recipe is an alternative and prepared from rice-dal powder or handva flour.){kind=link}
mix dal handvo is one of the popular farsan (snacks) from the Gujarati cuisine. Typically handvo recipe is prepared from fermented batter, but this recipe is an alternative and prepared from rice-dal powder or handva flour. I share an instant handva premix recipe, which can be prepared and stored it into an air-tight container. This handvo does not need fermentation like the regular handva. 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 crispy mix dal handvo at home are
- In handva premix, use small grain rice varieties like khichdiya or jeerasar rice. Also, the quantity of rice and dal should be equal.
- Store handvo premix or flour in an air-tight container for 6 months or more in the refrigerator.
- handva batter should be slightly thick and pouring consistency.
- Cook handva for 12-15 min on low-medium flame or till it becomes crispy from both sides.
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handvo recipe | mixed dal handvo | instant hadva mix recipe | how to make Gujarati handvo
Ingredients
For handva premix
- 1 cup small grain rice
- ½ cup chana dal
- ¼ cup toor dal
- ¼ cup urad dal
For instant hadva
- 1 cup handva mix
- ½ cup sour yogurt
- ½ cup water or as required
- ½ cup grated dudhi - lauki/bottle gourd
- 3 tbsp grated carrot
- Some coriander leaves
- 2 green chilli paste
- ½ tsp ginger paste
- 1 tbsp crushed peanuts
- ¼ tsp turmeric powder
- ½ tsp kashmiri red chilli powder
- Salt to taste
- ½ tsp sugar
- 1 tbsp oil
- 1 packet eno
For handva tempering
- 3 tbsp oil
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- 1 tsp sesame seeds
- 5-6 curry leaves
- Pinch of hing
Instructions
Making handvo premix
- In a pan, add rice and dal and roast for 2 minutes. Cool down the mixture and add and grind it into a coarse powder.
- Handva premix is ready. Store it in an airtight container for upto 6 months or more in the refrigerator.
Making instant handvo
- In a mixing bowl, add handva flour, curd, and water. Mix well and make the smooth and flowing batter.
- Cover and rest batter for 20-25 minutes.
- Then add grated lauki, carrot, coriander leaves, green chili paste, ginger paste, crushed peanuts, turmeric powder, Kashmiri red chili powder, salt, sugar, and oil. Mix well.
- Add Eno fruit salt & mix in one direction.
- In a kadai, add oil, mustard seeds, cumin seeds, sesame seeds, curry leaves and a pinch of hing. Sauté it.
- Pour handva batter in the centre of kadai. Cover and cook handvo for 12-15 minutes on low-medium flame.
- Flip another side and again cook handvo for 5-7 minutes till it becomes crispy from both sides.
- Same way make hadvo into the pan.
- Cut into the desired shape. Serve with crispy handvo with green chutney.
Notes
- grind rice and dal mixture into a coarse powder.
- store handva premix or flour into an air-tight container.
- use sour curd while making handva batter.
- make slightly thick and pour consistency of the batter.
- rest batter for 20-25 minutes, so flour soaked properly.
- cook handva for 12-15 min on low-medium flame.
- if the knife comes out clean than the handva is properly cooked from both sides.
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