Gujarati Handvo Recipe

5 from 6 votes

Handvo is a Gujarati snack or savory cake made with rice, lentils and veggies. This recipe of handvo is simple to make and outright delicious. You can make this snack in oven as well as on stove top in a pan. Serve with green chutney for a healthy and wholesome snack or breakfast.

Prep Time4 40

Cook Time40

Total Time5 20

Course: Breakfast/snack

Cuisine: Gujarati, Indian

Keyword: Handvo

Servings: handvo

Calories: 498kcal

Author: Harini

Ingredients

For Batter

1 cup rice
3/4 cup toor dal split pigeon peas
1/2 cup channa dal Bengal gram
2 tablespoons urad dal skinned black gram
2 tablespoons moong dal green gram (optional)
1/2 cup yogurt thick curd
Salt to taste
2 teaspoons oil
1/2 cup grated bottle gourd
1/2 cup grated carrots
2 tablespoons chopped coriander leaves
2 green chilies finely chopped
1/2 teaspoon peeled and minced ginger
1/2 teaspoon sugar
1/2 teaspoon fruit salt (eno) or 1/2 teaspoon baking powder + few drops of lemon juice

To Temper Handvo

2 tablespoons oil more for cooking
1/2 teaspoon mustard seeds
2 teaspoons sesame seeds
10 curry leaves

Instructions

Making Batter

Pick, rinse and soak the mixed lentils in 2 cups of water for 4-6 hours . You will need 3/4 cup toor dal or split pigeon peas, 1/2 cup chana dal, 2 tablespoons urad dal, 2 tablespoons moong dal. Also soak 1 cup raw rice for 4 hours separately.
At the time of grinding, drain and take the rice and lentils combined in a mixer jar.
Grind to a coarse paste. without adding water
Next add yogurt and salt. Blend again to a smooth paste. If only necessary add 1/8 cup water.
Take the batter in a mixing bowl. Add chopped green chilies, grated carrots, grated bottle gourd, chopped coriander leaves, minced ginger and sugar. You can also use garlic ginger paste. Mix very well.
At the time of [preparing handvo, add fruit salt. It will react with the batter. Mix very well again.
Finally add oil and mix well. Now the batter is ready.

Preparing Handvo

Heat 2 tablespoons oil in a cast iron pan . Temper with mustard seeds, curry leaves and sesame seeds.
Pour 3/4 cup batter into a round. Adjust the shape and thickness with the ladle to make it 1 or 2 inches thick. Cook in medium flame for 5-6 minutes by covering the pan
Flip carefully and cook the other side also for 3-4 minutes
Handvo is done once the top turns golden and edges turn crispy. Finish off the remaining batter same way Serve hot after slicing into wedges

Notes

Serving Suggestions

Serve handvo hot or warm with green chutney or red chutney. It goes very well as a snack with tea.
You can also let it cool down and pack in snack box with sauce.
Make it in small muffin cups or cut into dainty triangles for a wonderful party starter.

General Notes

For each handvo prepare the tempering fresh while making in a pan.
The cooking time varies with the consistency of batter and thickness of handvo you want to make. If you prefer a thin crispy ones it takes less time to cook compared to thick spongy ones.
you can also make plain handvo without vegetables.

Nutrition