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Handvo recipe step by step

Written By Sandhya Sharma on Friday, August 30, 2019 | Friday, August 30, 2019

Handvo recipe step by step

 

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Handvo is a traditional Gujarati recipe made with rice and lentil flour. Bottle gourd or fenugreek leaves are also added to it in traditional Handvo, but nowadays more vegetables are also added as per taste.
Earlier, lentil rice flour was used to make this dish, but we can also make it by soaking rice and lentil, then making a coarse paste and leaving for fermentation.
Ready made Handvo flour is also available in supermarkets you can use it also.
Traditional Handvo is a savory cake made in Handvo pot. Lot of oil was used for tempering the Handvo earlier, as a result of which a crispy dark brown layer was formed at the top.
But too much oil is not good for health, so we use less oil nowadays.
Handvo can be made in two ways, one in the Handvo pot and other on a pan just like pancakes.
I will show you both the method in this recipe. So, let us start.

Recipe cuisine – Indian

 

Recipe course – Snack

 

Preparation  time – 20 minutes on pan and 45 minutes for cake Handvo

 

Servings -4-5

 

Recipe Ingredients:

1 cup rice
¾ cup yellow pigeon lentil
¼ split white lentil
250 gm Bottle gourd
1 big green chili
5-6 garlic cloves
1 inch ginger
1 teaspoon sugar ( optional )
1 tbsp curd
1 teaspoon red chili
¾ teaspoon turmeric powder
Salt to taste
Refined oil as per requirement for pan Handvo and 2 tbsp for cake Handvo
½ teaspoon mustard seeds
¼ teaspoon carom seeds
1 teaspoon sesame seeds
6-7 curry leaves
2-3 kashmiri red chili
Pinch of asafoetida


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Recipe instructions for Pan Handvo:
Soak the lentils and rice separately after washing for 4-5 hours. 
Grind to a coarse paste, mix them, add curd and keep for fermentation.
Time of fermentation will depend on weather, in winters, you can keep overnight, while in summers 3-4 hours will be enough.
Make a paste of green chili, garlic and ginger.


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Add salt to taste, all the spices, sugar, ginger garlic paste to the batter and mix well.
Now peel the skin of the bottle gourd and grate it after removing pulp and add it to the batter and mix again.
Now our batter is ready to make Handvo.
Heat a non-stick pan. Add 1 teaspoon refined oil to it. Add mustard seeds, when they splutter, add kashmiri red chili, asafoetida, curry leaves and sesame seeds.

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Now spread two ladle full of batter over the seasoning evenly as shown in the picture.
Low down the flame, cover a lid and cook for 5 minutes.
Flip the Handvo and add ½ teaspoon oil from all sides, cove the lid and again cook on low flame for 5 minutes.


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Pan Handvo is ready. Serve hot with green chutney or ketchup.


Recipe instructions for Cake Handvo:
Grease a non-stick sauce pan with oil. Pour the Handvo batter into it.
Heat 2 tbsp refined oil in a tadka pan.
Add mustard seeds, red Kasmiri chili, asafoetida, curry leaves and sesame seeds.


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When they splutter, turn off the gas and spread the seasoning over the batter.
Now heat a non-stick pan on high flame for 5 minutes, now low down the flame and keep the batter pan over it.

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Cover it with a glass lid with a hole, because some vapor needs to be escaped.


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It will take around 40 to 45 minutes to cook it. Insert a knife and check, if it comes out clean, your Handvo is ready.


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Cut slices and serve hot
You can also use microwave. When you use a microwave, spread the butter paper inside the baking tin so you will get the whole cake Handvo. It won,t stick to the tin.

Tips for Handvo
  • Batter should be little coarse
  • Cook it on low flame



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