Indian recipe from the state of Gujarat, made with rice, dals and vegetables, making it a very healthy breakfast recipe as well as a diet food recipe, is Handvo. Handvo has a lovely texture with soft and spongy interiors. Traditionally it is baked in a typical cooker called the Handvo cooker. However nowadays it is prepared in the regular ovens. This Handvo recipe shares the method to make Handvo in a pan. Basically, like all the Gujarati recipes, handvo is also prepared with healthy ingredients and is cooked in a healthy manner. This can be combined with a healthy soup recipe for a quick dinner. Or when teamed with chutney it will be a perfect light dinner recipe.
Handvo is a healthy recipe for kids. It is very much customizable. Further, it is also a snack recipe and can be served at tea time. It calls for:
Rice and dals: 1:2:4:8 is the ratio of urad dal, tur dal, chana dal, and rice. I have seen this ratio in most of the handvo recipes. You can alter this ratio as per your choice.
Veggies: Grated bottle gourd is not just a vegetable added here. It is a must. It helps to make soft handvo. So you don’t have a choice regarding this one, but for the other vegetables, you can add the ones as per availability and choice. For instance, I have added the carrot. You can add cabbage, peas, etc.
Flavorings: Handvo has been flavored with fresh ingredients such as ginger, green chilies, and coriander leaves.
Tempering: Mustard seeds, sesame seeds, cumin seeds and curry leaves, asafetida combine to make a flavorful tempering which completes the handvo.
As already mentioned, Gujarati recipes are very healthy because these are often rice recipes or dal recipes further these dishes are cooked in a healthy manner. And therefore we have a collection of Gujarati breakfast recipes on the blog which includes the very popular instant khaman dhokla, very versatile masala khakhra and many more.
This is the best part of this recipe. It can be served at room temperature. Make it for breakfast and serve with green chutney, also pack it for your kids’ tiffin.
1.This recipe serves 3-4 persons.
2.In a mixing bowl add ½ cup rice, ¼ cup chana dal, 2 tbsp arhar dal and 1 tbsp urad dal.
3.Wash them and soak in enough water for 4-6 hours.
4.Thereafter discard the water in which rice and dals were soaked. Grind with 1/4 cup yogurt using little water.
5.Make a batter, not too smooth slightly coarse.
6.Now let the batter rest till it ferments, which might take 10-12 hours.
7.Once the batter has fermented well, mix it. Add in the remaining ingredients for handvo i.e. ½ cup grated bottle gourd, ¼ cup grated carrot, 1-inch piece of ginger grated and 1 chopped green chili. Also add in salt to taste, 1 tsp sugar, and ¼ tsp turmeric powder and 1 tsp oil.
9.Heat a cooking pan and add 1 tbsp oil. Once it is hot add in 1 tsp mustard seeds (raie), 1 tsp cumin seeds (jeera), ½ tsp sesame seeds (til), a handful of curry leaves and a pinch of asafetida. Let everything splutter and be aromatic.
10.Back to the batter. Add in ½ tsp Eno followed by the juice of ½ a lemon.
12.Add the prepared mixture to the sizzling tempering.
13.Cover the pan.
14.Let the handvo cook on low flame, till the sides appear cooked.
15.Thereafter transfer the handvo on a plate. Be careful, it might break. Flipping it could be difficult and therefore this method is followed.
16.Place the cooking pan on the plate of handvo.
17.Now flip the plate. Your handvo goes back to the cooking pan.
18.Cover and cook on low flame till done.
19.Check by inserting a knife or toothpick.
20.Serve hot or at room temperature. Bon appétit!
PREP TIME 10 minutes + 6 hours soaking time + 12 hours fermentation time
COOK TIME 12-15 minutes
TOTAL TIME 25 minutes + 18 hours passive time
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