Photo: Gannu03 · CC BY-SA 4.0 · Wikimedia Commons

Gujarat · Dinner

Handvo

Traditional 8. Handvo recipe

🧺 Ingredients

• Rice: 100g (½ cup)
• Toor dal: 50g (¼ cup)
• Moong dal: 50g (¼ cup)
• Urad dal (split, unhusked): 25g (2 tbsp)
• Cumin seeds: 3g (½ tsp)
• Chana dal: 20g (1.5 tbsp)
• Fenugreek seeds (methi): 5g (1 tsp)
• Salt: 5g (1 tsp)
• Turmeric powder: 2g (¼ tsp)
• Red chili powder: 2g (⅜ tsp)
• Asafoetida (hing): pinch
• Ginger: 15g, chopped
• Green chili: 2, chopped
• Coriander leaves: 20g, chopped
• Bottle gourd (dudhi): 150g, grated
• Carrot: 100g, grated
• Corn (fresh): 60g
• Oil: 60ml (4 tbsp) divided
• Water: 100-150ml for batter (⅜-⅔ cup)

👩‍🍳 How to make Handvo

1. In a bowl, soak rice, all dals, cumin seeds, chana dal, and methi seeds in water for 4-6 hours (can use quick soak: 2 hours in warm water).
2. Drain water completely.
3. Grind drained mixture to a coarse paste (not too smooth—should have texture, not like idli batter).
4. This will take 4-5 minutes in wet grinder. Add 30-40ml water only if needed for grinding.
5. Transfer ground mixture to a large bowl.
6. Add salt, turmeric, red chili powder, asafoetida, chopped ginger, green chili, and coriander leaves. Mix well.
7. Add grated bottle gourd and carrot. Stir well.
8. Add corn kernels. Mix.
9. Add 100-150ml water gradually to achieve pouring consistency (like thick pancake batter, not too watery).
10. Let batter rest 10 minutes.
11. Heat 30ml oil in an oven-safe non-stick skillet (25cm diameter) on stovetop on medium-high heat (1 minute).
12. Pour batter into hot oiled skillet. It should sizzle slightly.
13. Oven baking: Drizzle remaining 30ml oil over top surface.
14. Place skillet in preheated oven at 200°C (400°F). Bake 25-30 minutes until top is set, light golden, and a skewer inserted comes out clean.
15. Visual cues: Top should be firm to touch, golden-brown, not wet.
16. Remove from oven. Let cool 5 minutes.
17. Slide a knife around edges. Cut into wedges (like cake).
18. Skewer test: Comes out clean, no raw batter
19. Texture: Spongy, holds together
20. Color: Golden-brown top and bottom
21. ---

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