Handvo is a delicious and easy-to-make dish. It looks exactly like a cake, but its taste is somewhat sour and salty. To make it, lentils, rice, many types of vegetables like bottle gourd, carrot, peas etc. are ground and mixed well. To make Handvo, it is necessary to have a fermented batter, instead of this we can also use readymade batter available in the market. To make the batter, soaked lentils and rice are ground well with curd and kept for 8-10 hours for fermenting. After the batter is fermented, vegetables of your choice are added to it and a round cake is made. We can make Handvo in a pan, cooker or even in the oven. We have to keep one thing in mind that the mixture of lentils and rice should be coarse. Apart from this, we make Handvo with readymade batter. To make Handvo, we can use all three methods given above. Let us know the method of making it and the ingredients used in it.
Ingredients:
-1 cup rice
-1/4 cup tur dal
-1/2 cup chana dal
-2 tbsp urad dal
-1/2 cup curd
-1/2 cup bottle gourd juice
-1/2 cup peas
-1 cup grated carrot
-1/4 tbsp turmeric powder
-1 tsp ginger, garlic and green chilli paste
-1/2 baking soda
-1 tsp lemon juice
-1 tsp oil
-Salt to taste
For tempering
-1 tsp mustard seeds
-1 tsp cumin seeds
-3 tsp sesame seeds
-A pinch of asafoetida
-10-12 curry leaves
-3 tbsp oil
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| Gujrati Handvo Recipe |
Instructions:
1. First of all, wash the rice thoroughly and soak it in 1 cup of water. After that, wash all the pulses (arhar dal, chana dal and urad dal) with water and soak them in 1 to 1.5 cups of water. You can also soak dal and rice together.
2. After soaking for 4-5 hours, drain the excess water from it. And grind it well. While grinding, add some salt and curd to it. Grind it till it becomes soft. If needed, you can also add 1-2 teaspoons of water to it. Do not use too much water.
3. Now keep it for fermenting just like the idli-dosa batter. Take a medium-sized vessel, take out the ground batter in it. Leave it for fermenting for 8-10 hours and keep it in a warm place.
4. When it gets fermented better then stir it well. After fermentation you will see small bubbles in it. Now add grated bottle gourd, carrots or green peas, ginger garlic green chilli paste, 1 tsp oil and turmeric powder and mix it well.
5. While mixing everything, keep in mind that it is very important for the batter to be thick. If the batter has become a little thin then don't worry, you can thicken it by adding 1-2 tbsp of rava/semolina to it.
6. Now add 1/2 baking soda and mix it well. Now take a pan for tempering and heat it. After this add 1 tsp oil in it, after the oil is heated add mustard seeds, cumin seeds, sesame seeds and a pinch of asafoetida and let it crackle well. Also add 2-3 curry leaves in it.
7. Now according to the size of the pan, put half a cup of batter in the pan. You can increase or decrease the size as per your requirement. So spread it well with the help of a spoon. Keep in mind that the thickness of the handvo should be at least 1 inch.
8. Steam the pan/kadhai well and when it is cooked on one side, flip it. It will take at least 4-5 minutes to cook on one side, or it can take 10-12 minutes to cook on both sides. One thing is that the time taken to cook on one side also depends on how thick your hadvo is.
9. Now take out the cooked Handva in a plate. Now prepare the remaining batter in the same way. We can eat it in the morning breakfast with tea or chutney or in the evening breakfast also.
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