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Gujarati handvo recipe | traditional Gujarati handvo | handvo in kadai

Author Nehas Cook Book
Prep Time 10 minutes
Cook Time 40 minutes
Soaking & fermentation time 10 hours
Total Time 10 hours 50 minutes
Course Breakfast, Snack
Cuisine Indian
Servings 5 servings

Ingredients
 

For handva batter

  • 1 cup small grain rice
  • ½ cup chana dal
  • ¼ cup tuvar dal
  • ¼ cup urad dal
  • 1 tsp methi dana
  • ½ cup poha
  • ½ cup curd
  • 1 cup water or as required
  • ½ cup rava

For Gujarati handvo

  • Prepared fermented batter
  • Salt to taste
  • ½ tsp turmeric powder
  • 1 tsp red chilli powder
  • ½ tsp black pepper powder
  • 1 tsp sugar
  • 2 tbsp green chilli -ginger-garlic paste
  • 2 tbsp crushed peanuts
  • 2 cup grated dudhi
  • ½ cup coriander leaves
  • 3 tbsp oil
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • 1 tbsp sesame seeds
  • 5-6 curry leaves
  • Pinch of hing
  • 1 dry red chilli
  • ½ tsp baking soda
  • 1 tbsp lemon juice
  • Garnish with sesame seeds and red chilli powder

Instructions

  • In a mixing bowl, add 1 cup small-grain rice, ½ cup chana dal, ¼ cup toor dal, ¼ cup urad dal, 1 tsp methi dana, and ½ cup poha. Wash everything well and soak for 4–5 hours, or until the rice and dals become soft.
  • Drain the soaked rice and dals and transfer them to a mixer jar. Add ½ cup curd and 1 cup water, then grind to a smooth paste.
  • Transfer the ground batter to a mixing bowl. Add ½ cup rava and 1 tbsp oil, and mix well. Whisk the batter for about 2 minutes.
  • Cover the bowl and allow the batter to ferment for 6 hours.
  • Once the handvo batter is properly fermented, add salt to taste, ½ tsp turmeric powder, 1 tsp red chilli powder, ½ tsp black pepper powder, 1 tsp sugar, 2 tbsp green chilli-ginger-garlic paste, 2 tbsp crushed peanuts, 2 cups grated lauki, and ½ cup chopped coriander leaves. Mix well.
  • Heat 3 tbsp oil in a tadka pan. Add ½ tsp mustard seeds, ½ tsp cumin seeds, 1 tbsp sesame seeds, 5–6 curry leaves, a pinch of hing, and 2 dry red chillies. Mix well and prepare the tadka. Add half of the tadka to the batter and reserve the remaining tadka for garnishing the handvo.
  • Now add ½ tsp baking soda and 1 tbsp lemon juice to the batter and mix gently.
  • To bake the handvo, place a tawa on the gas stove and keep a kadai on top of it. Grease the kadai with oil and place a small glass in the centre. Pour the handvo batter around the glass and level it evenly. Pour the remaining tadka on top and sprinkle some sesame seeds and red chilli powder. Add some water into the glass, cover the kadai with a lid, and bake the handvo on low-medium flame for 40 minutes.
  • Meanwhile, you can also make handvo directly in a kadai or prepare handvo bites in an appe pan (refer to the video).
  • Once the handvo is properly baked, allow it to cool and then demould it. Cut into pieces and serve with chutney.

Notes

  • The proportion of rice and dal should be the same.
  • Methi dana helps speed up the fermentation process.
  • The consistency of the handva batter should be medium thick. Do not add extra water while grinding the batter.
  • The addition of urad dal makes the handva soft and fluffy.
  • The addition of poha makes the handva soft.
  • You can use coarse wheat flour instead of rava, but rava gives better results.
  • The addition of rava makes the handva soft.
  • Adding tadka to the handva batter keeps it soft and moist after it cools down.
  • Bake the handva on a low-medium flame for 40 minutes.
  • Cook the handva on a low-medium flame until it becomes crispy on both sides.