Welcome Lykkers! Have you ever tried a Handvo (or Handwo)? It is a savory snack that hails from Gujarat, a state in western India.
This protein-packed dish is made from a batter of rice, lentils, and vegetables, providing a filling and nutritious option perfect for breakfast, tea time, or even a light meal.
Known for its unique combination of flavors and textures, handvo is crispy on the outside and soft on the inside, making it popular across India and beyond.
<h3>What Makes Handvo Unique?</h3>
<b>1. Ingredients and Nutrition:</b> Handvo typically includes rice and dals (lentils) like chana dal (split chickpeas) and toor dal (split pigeon peas), which are soaked, blended, and fermented. Vegetables such as grated bottle gourd (dudhi), carrots, and optional spices like green chilies, ginger, and turmeric make it a flavorful and nutrient-dense snack. Handvo is high in protein due to the lentils, and the added vegetables increase its fiber and vitamin content.
<b>2. The Fermentation Process:</b> Traditionally, handvo batter is fermented overnight, creating a slightly tangy flavor and making the dish easier to digest. Fermentation allows the flavors to develop fully, giving handvo its characteristic taste. Some recipes use yogurt or baking soda to skip or speed up the fermentation process for a quicker option.it is similar to the preparation of dokla when it comes to fermentation and tempering.
<b>3. Tempering and Texture:</b> A unique feature of handvo is its tempering, which involves sesame seeds, mustard seeds, and curry leaves. This tempering gives the dish a nutty, aromatic layer and contributes to its signature crispy crust. The final texture is achieved by cooking on a low flame or baking, creating a golden-brown crust outside while maintaining a soft and moist center.
gujarati handvo recipe - 2 ways baked & tawa | गुजराती हांडवो - ओवन और कड़ाही में | mixed dal handvo
Video by Hebbars Kitchen
<h3>Basic Handvo Recipe</h3>
<b>Ingredients:</b>
<b>For the batter:</b> Rice, chana dal (split chickpeas), toor dal (split pigeon peas), grated vegetables (like bottle gourd and carrots), ginger, green chilies, turmeric, salt.
<b>For tempering:</b> Mustard seeds, sesame seeds, curry leaves, and oil.
<b>Leavening:</b> Baking soda or Eno (fruit salt) for a fluffier texture.
<b>Steps:</b>
<b>1. Prepare the Batter:</b>
Soak the rice and lentils for a few hours, then blend into a thick paste.
Mix in the grated vegetables, ginger, chilies, spices, and salt.
Let the batter ferment for several hours, or add yogurt for quicker fermentation.
<b>2. Add Leavening:</b>
Before cooking, add a small amount of baking soda or Eno to the batter.
<b>3. Tempering:</b>
Heat oil in a pan, then add mustard seeds, sesame seeds, and curry leaves. Pour the tempering into the batter.
<b>4. Cooking:</b>
Pour the batter into a heated, oiled pan and cook on low heat until golden brown and crispy on one side, then flip. Alternatively, bake at 180°C (350°F) for 30-40 minutes if using an oven.
<b>5. Serving:</b>
Cut into pieces and serve with green chutney or pickle.
<h3>Different Ways to Make Handvo</h3>
Handvo can be made using various cooking methods:
<b>Stovetop:</b> The batter is poured into a heated pan, covered, and cooked slowly until crispy on both sides.
<b>Oven-Baked:</b> For a convenient option, bake the handvo batter in an oven for about 30-40 minutes at 180°C until golden brown.
<b>Instant Pot:</b> In modern kitchens, an Instant Pot can be used to cook handvo under pressure, followed by broiling for a crispy crust.
<h3>Serving Handvo</h3>
Handvo is typically served with green chutney or pickle on the side, enhancing its flavor. Many enjoy it with chai (tea) for a complete snack experience. The snack is versatile and can be served as a breakfast item, an appetizer, or a main course.
Every Gujarati family has their own variations of Handvo, with a few changes in the ingredients and the way it is prepared, but ultimately it is the nutritious Gujarati snack that everyone can look forward to.
