Photo: raasiel · CC BY 2.0 · Wikimedia Commons

Gujarat · Snack

Instant Handvo Rolls

🍗 Non-veg📊 Medium

Traditional Recipe 70: Instant Handvo Rolls recipe

⏱️35 minPrep
🔥50 minCook
🕒85 minTotal
🍽️8Serves

🧺 Ingredients

👩‍🍳 How to make Instant Handvo Rolls

  1. Sift gram flour and semolina together. Add sugar, salt, turmeric, and asafoetida.
  2. In separate bowl, whisk yogurt until smooth. Add green chilli paste, ginger paste, oil, and 150ml water.
  3. Add yogurt mixture to dry ingredients, mix thoroughly until smooth batter forms. No lumps.
  4. Whisk batter for 5 minutes vigorously using electric whisk or hand—this creates air bubbles for fluffy texture.
  5. Let batter rest for 20 minutes at room temperature (allows fermentation).
  6. Whisk again for 2 minutes. Add lemon juice, mix gently.
  7. Just before steaming, add Eno fruit salt. Fold gently until batter becomes airy and voluminous (batter should rise).
  8. Grease 8-inch square or round steaming pan with oil. Pour batter, level surface.
  9. Steam on high heat (100°C steam) for 18–20 minutes. Visual cue: Toothpick inserted comes out clean; no wet batter visible.
  10. Cool for 5 minutes, invert onto plate, cut into 2x2 inch squares.
  11. Heat oil (180°C). Add mustard seeds; crackle for 10 seconds.
  12. Add cumin seeds, sesame seeds, curry leaves. Sauté for 5 seconds until fragrant.
  13. Add green chilli, sauté for 10 seconds. Add lemon juice and sugar, stir.
  14. Add grated coconut, mix. Add salt to taste.
  15. Pour hot tempering evenly over hot khaman dhokla. Serve immediately.
  16. In large bowl, combine gram flour, turmeric, red chilli, coriander powder, salt, asafoetida, and fennel seeds.
  17. Add chopped fenugreek, grated lauki (squeezed to remove excess water), ginger, green chilli, and sugar. Mix well.
  18. Add oil, yogurt, and lemon juice. Mix thoroughly.
  19. Gradually add 100ml water while mixing to form soft dough (similar to pizza dough—sticky but holds together).
  20. Just before steaming, add baking soda and fold gently—dough will become lighter.
  21. Take plastic wrap or wet cloth. Wet hands, take tennis-ball-sized dough portion, shape into log (3–4 inches long, 1.5 inches diameter).
  22. Wrap in greased plastic wrap or aluminum foil. Repeat with remaining dough.
  23. Steam on high heat (100°C steam) for 12–15 minutes. Visual cue: Muthiya feels firm when pressed; toothpick comes out clean.
  24. Cool slightly, unwrap. Cut diagonally into 1-inch pieces.
  25. Serve hot or at room temperature with green chutney, tamarind chutney, or yogurt.
  26. Can be fried: Heat oil (180°C), fry muthiya pieces for 2–3 minutes until golden and crispy on outside.
  27. Taste: Savory with fenugreek's peppery notes, soft inside, crispy if fried.
  28. In mixing bowl, combine gram flour, sugar, salt, turmeric, ginger paste, and green chilli.
  29. Add 260ml water gradually, stirring continuously to avoid lumps. Mix until smooth, lump-free batter forms.
  30. Add 12ml oil and lemon juice. Stir well, combining thoroughly.
  31. Let batter rest for 5 minutes.
  32. Whisk batter for 2–3 minutes until slightly airy.
  33. Just before steaming, add Eno fruit salt. Fold gently until batter becomes fluffy and rises (5–10 seconds—don't overfold).
  34. Grease steaming container. Pour batter, level surface.
  35. Steam on high heat (100°C steam) for 18–20 minutes until toothpick inserted comes out clean.
  36. Cool 5 minutes, invert, cut into 2-inch squares.
  37. Heat oil (180°C). Add mustard seeds; crackle for 10 seconds.
  38. Add cumin seeds, curry leaves. Sauté for 5 seconds.
  39. Add green chilli pieces, sauté for 5 seconds. Add sesame seeds, stir for 3 seconds.
  40. Add grated coconut, sugar, salt. Stir for 2 seconds.
  41. Add lemon juice. Pour hot tempering evenly over warm khaman.
  42. Soak rice, chana dal, urad dal separately for 30 minutes. Drain well.
  43. Grind soaked rice and dals together with minimal water (about 50ml) to form coarse, slightly granular paste (not smooth batter).
  44. Transfer to large bowl. Add grated lauki, carrot, cauliflower, and squeeze to remove excess water from vegetables.
  45. Add green chilli, ginger, coriander, salt, turmeric, red chilli powder, coconut. Mix thoroughly.
  46. Grease 8-inch square baking pan with oil (about 20ml). Pour batter, level surface.
  47. Drizzle remaining 30ml oil on top, scatter sesame seeds.
  48. Bake at 200°C (medium-high heat) for 25–30 minutes until golden brown on top and cooked through.
  49. Visual cue: Toothpick inserted comes out clean; top is golden and slightly crispy.
  50. Cool for 5 minutes, cut into 2-inch squares. Can serve warm or at room temperature.
  51. In large bowl, combine gram flour, turmeric, red chilli powder, salt, and mustard seeds.
  52. Add yogurt, water, sugar, ginger paste, green chilli, and lemon juice. Mix thoroughly to form smooth batter.
  53. Cover with cloth, place in warm location (ideally 24–30°C) for 8–12 hours (overnight preferably) to ferment. Batter will become spongy and rise.
  54. Next day, batter should smell slightly sour, indicating fermentation completion.
  55. Grease steaming container. Pour fermented batter.
  56. Steam on high heat (100°C steam) for 20–25 minutes until cooked through (toothpick test).
  57. Cool 5 minutes, invert onto plate, cut into 2-inch pieces.
  58. Heat oil (180°C). Add mustard seeds; crackle for 10 seconds.
  59. Add cumin seeds, curry leaves, green chilli pieces. Sauté for 5 seconds.
  60. Add sesame seeds, stir for 3 seconds. Add grated coconut, mix.
  61. Pour hot tempering over hot dhokla. Serve immediately.
  62. In bowl, combine corn flour, gram flour, sugar, salt, turmeric, ginger paste, and green chilli.
  63. Add yogurt and 200ml water gradually, mixing continuously until smooth batter forms.
  64. Add oil and lemon juice. Stir well.
  65. Let rest for 5 minutes, then whisk for 2 minutes.
  66. Just before steaming, add Eno fruit salt, fold gently until fluffy.
  67. Grease steaming pan, pour batter, level surface.
  68. Steam on high heat (100°C steam) for 18–20 minutes until toothpick comes out clean.
  69. Cool 5 minutes, invert, cut into squares.
  70. Heat oil (180°C). Add mustard, cumin seeds; crackle for 10 seconds.
  71. Add curry leaves, green chilli; sauté for 5 seconds.
  72. Add coconut, sugar, lemon juice. Pour over warm corn dhokla.
  73. In bowl, combine gram flour, turmeric, red chilli powder, baking soda, and salt.
  74. Add chopped methi, onion, green chilli, ginger. Mix well.
  75. Add 50ml water gradually, mixing to form thick, sticky batter that holds together.
  76. Heat oil in deep pan (180°C). Test readiness: drop tiny dough piece; should sizzle and come up immediately.
  77. Using 2 spoons, drop heaping tablespoon of batter at a time into hot oil. Fry 2–3 pieces simultaneously.
  78. Fry on medium-high heat (180°C) for 1–1.5 minutes per side until golden brown and crispy. Turn gently.
  79. Remove with slotted spoon, drain on paper towels immediately.
  80. Visual cue: Golden-brown exterior, crispy surface, cooked through.
  81. Serve hot with green chutney, tamarind chutney, or yogurt.
  82. Best consumed immediately while crispy.
  83. In bowl, combine gram flour, carom seeds, cumin seeds, asafoetida, red chilli powder, turmeric, and salt.
  84. Add 30ml oil, mix until breadcrumb texture forms.
  85. Add water gradually, kneading to form stiff, smooth dough (similar to pasta dough consistency).
  86. Knead for 3–4 minutes until dough becomes elastic and smooth.
  87. Heat oil in heavy-bottomed wok or deep pan to exactly 180°C. Temperature critical—too hot burns sev, too cool makes greasy.
  88. Fill sev maker (murukku press) with dough. Using medium die (noodle-sized), press sev directly into hot oil in thin, long strands.
  89. Fry for about 30 seconds until sev rises to surface, then fry another 1–2 minutes until medium gold and crispy.
  90. Remove with slotted spoon, drain on paper towels.
  91. Cool completely on wire rack before storing. Visual cue: Golden color, crispy, breaks cleanly when bent.
  92. Serve as snack, with tea, or as topping for bhel puri and chaat dishes.
  93. In bowl, combine gram flour, carom seeds, crushed peppercorns, asafoetida, and salt.
  94. Add 25ml oil, mix until breadcrumb texture.
  95. Add water gradually, kneading to form stiff dough (stiffer than sev dough).
  96. Knead for 4–5 minutes until dough becomes smooth and elastic.
  97. Heat oil to 180°C in heavy wok. Test with small dough piece.
  98. Fill thick die (thick noodle-sized) of sev maker. Press sev into hot oil in longer, thicker strands compared to regular sev.
  99. Fry for 30 seconds until sev rises, then fry additional 2–3 minutes until golden and crispy.
  100. Remove with slotted spoon, drain thoroughly on paper towels.
  101. Cool completely on wire rack before storing.
  102. Visual cue: Golden color, very crispy, crunchy texture when bent.
  103. Traditionally served with jaggery on the side for dunking (sweet-savory combination).
  104. Also served with potato curry or green chutney.
  105. Texture: Crunchier and coarser than sev.
  106. [Detailed cooking instructions following the same format as full-size undhiyu, adjusted for snack portion]
  107. ---

Nutrition (approx, per serving)

CaloriesProteinCarbsFatFiber
155 kcal4.2g18.5g7.8g–g

📖 Cultural notes

Each recipe follows the exact structure demonstrated in Recipes 1–10:

Track the macros of Instant Handvo Rolls and 100s of Indian dishes with Nutri Macro India.