Handvo is a popular Gujarati farsan. In this recipe, I prepare handvo flour by mixing dal and rice, which can be stored in an airtight container. Handvo flour is a convenient alternative to the traditional method of soaking and grinding pulses and rice to make the batter. Additionally, I can prepare handvo using a regular kadai or bake it in a special handvo cooker. With a little planning, you can quickly make it for breakfast or dinner and serve it with your favorite chutney. Give it a try!
Here are the key tips for making crispy Gujarati handvo at home:
- Firstly, use a small grain rice variety like khichdiya or jeerasar rice in the handvo flour. The quantity of rice and dal should be equal. You can store the handvo flour in an airtight container in the refrigerator for 6 months or more.
- The handvo batter should be medium thick, and it’s important to whisk the batter well to incorporate air particles, making the handvo soft.
- Fermentation of the handvo batter is a crucial step for achieving soft and crispy handvo. Typically, fermenting for 6 hours or overnight is sufficient in humid weather. However, if you live in a cold region, you can place the batter under direct sunlight during the day and in a preheated oven at night.
- Lastly, in a kadai, cook the handvo on low-medium flame for 12-15 minutes or until it becomes crispy on both sides. Alternatively, in a handvo cooker, bake the handvo on low-medium flame for 40-45 minutes. You can also bake it in a preheated oven at 180 degrees Celsius for 30 minutes.
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For handva flour
- 2 cup small grain rice
- 1 cup chana dal
- ½ cup toor dal
- ½ cup urad dal
- 1 tsp methi dana
For Gujarati handvo
- 4 cup handvo flour
- 1 cup curd
- 2 cups grated lauki
- ½ cup coriander leaves
- 2 tbsp green chilli paste
- 1 tsp ginger paste
- 1 tsp garlic paste
- 2 tbsp crushed peanuts
- 1 tsp turmeric powder
- Salt to taste
- 1 tbsp red chilli powder
- ½ tsp black pepper powder
- 1 tbsp sugar
- ½ tsp baking soda
- 3 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 2 tbsp sesame seeds
- 7-8 curry leaves
- Pinch of hing
- 2 dry red chilli
- Garnish with sesame seeds and red chilli powder
- Oil for cook handvo
Making handva flour
- In a mixing bowl, add 2 cups of small grain rice, 1 cup chana dal, ½ cup toor dal, ½ cup urad dal and 1 tsp methi dana. Mix well.
- Now in a small mixture jar, add the dal-rice mixture into batches and grind it into coarse flour (rava-like texture).
- Store handva flour in an air-tight container. It stays good for 6 months in the refrigerator.
Making handva batter
- Take 4 cups of handva flour and 1 cup curd in a mixing bowl. Add water gradually and make thick and pouring consistency of the batter. Spread 1 tsp curd on the prepared batter and allow it to ferment for 5-6 hrs or overnight at a warm place.
- Handva batter is properly fermented. Then add grated lauki, coriander leaves, green chilli paste, ginger paste, garlic paste, crushed peanuts, turmeric powder, salt, red chilli powder, black pepper powder and sugar. Mix well.
- Now in a tadka pan, add 3 tbsp oil, mustard seeds, cumin seeds, sesame seeds, curry leaves, hing and dry red chilli. mix well.
- Then in a batter add baking soda and add hot tempering on it. mix well.
- Handva batter is ready.
Making handvo in kadai
- In a kadai, add 2 tbsp oil and some sesame seeds.
- Add 2 ladles of handva batter and spread it slightly.
- Cover and cook handva on medium-low flame for 10-12 minutes till it becomes crispy from both sides.
- Serve handva with green chutney or tomato ketchup.
Making handvo in traditional handva cooker.
- Grease handva cooker with oil. pre-heat had a cooker on low-medium flame for 5-10 minutes (refer to video)
- Add handva batter into handva cooker and spread it evenly.
- Now spread some tempering on handva. Also, sprinkle some sesame seeds and red chilli powder on it.
- Cover and bake handva on low-medium flame for 40 minutes or until the toothpick is clear.
- Switch off the gas and cook down bake handva for 15-20 minutes.
- Cut into pieces and serve handva with coriander chutney.
- The proportion of rice and different dal should be equal.
- grind rice and dal mixture into a coarse powder.
- store handva flour in an air-tight container.
- make it slightly thick and pour the consistency of the batter. Do not add more water while preparing the batter.
- rest the batter for 5-6 hrs or overnight, so it will properly be fermented.
- addition of baking soda helps to fluffy handvo.
- cook handva in kadai for 10-12 minutes on low-medium flame.
- bake handva for 40-45 min on low-medium flame.
- Handvo tastes great when it is slightly crispy, soft, and served hot.
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