Photo: Billjones94 · CC0 · Wikimedia Commons

Gujarat · Snack

Handvo

Traditional Recipe 4: Handvo recipe

🧺 Ingredients

• Rice: 150g (soaked)
• Chana dal: 75g (soaked)
• Toor dal: 50g (soaked)
• Urad dal: 30g (soaked)
• Yogurt: 125ml
• Bottle gourd (lauki), grated: 150g
• Cabbage, grated: 75g
• Carrot, grated: 60g
• Green chillies (minced): 2 (10g)
• Ginger-garlic paste: 1 tsp (10g)
• Turmeric: ¼ tsp (1g)
• Red chilli powder: ½ tsp (2g)
• Salt: ¾ tsp (4g)
• Oil: 30ml
• Eno fruit salt: 1 tsp (3g)
• Coriander leaves (chopped): 30g

👩‍🍳 How to make Handvo

1. Soak rice and all dals separately for 3-4 hours.
2. Squeeze excess water from grated vegetables using clean cloth.
3. In grinder, grind soaked rice and dals (separately or in batches) with yogurt until thick paste.
4. Transfer paste to large bowl.
5. Add squeezed grated vegetables, green chillies, ginger-garlic paste, turmeric, red chilli, salt, coriander.
6. Mix thoroughly until batter is thick and chunky.
7. Grease 8-inch round cake mold or baking tray with 15ml oil.
8. Pour batter into mold.
9. Add Eno fruit salt just before baking; mix quickly.
10. Oven method: Bake at 180°C (350°F) for 25-30 min until toothpick emerges clean.
11. Stovetop method: Heat 15ml oil in non-stick pan over low heat (120°C). Place handvo carefully in pan. Cover. Cook 5 min until bottom is golden. Flip carefully. Cook other side 5 min. Repeat on both sides until cooked through.
12. Cool 5 min; turn out onto plate.
13. Cut into wedges.
14. Serve warm with green chutney. Should be cake-like, golden, crispy outside.

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