Handvo recipe
Juicy, filled with vegetables and protein, and effortlessly prepared, Handvo is uncomplicated to whip up and absolutely delightful.
Ingredients
- Handvo flour (Yield 825 grams, around 5.25 cups of flour) (Skip this if you are using readymade flour)
- 2 cups Small grain rice
- 1 cup Chana dal
- ½ cup Urad dal
- ½ Cup toor dal
Ingredients required to make Handvo batter
- 500 grams Handvo flour around 3 cups (see notes)
- ¼ teaspoon fenugreek seeds
- 1 ½ teaspoon salt
- 1 cup Sour curd
- 1 cup water or as required to make a thick batter
- 1 ½ cup grated bottle gourd Dudhi/lauki
- 1 cup grated carrots
- ½ cup corn
- 2 inch ginger grated
- 3 green chilies finely chopped
- 8 garlic cloves grated
- 3 tablespoon peanuts coarsely crushed
- 1 teaspoon chili powder
- ½ teaspoon turmeric powder
- ½ tablespoon sugar or jaggery
- 3 teaspoon sesame seeds
- ½ teaspoon baking soda
- some oil for cooking the handvo
Tempering
- 2 ½ tablespoon oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- ½ teaspoon hing Skip if you are making gluten-free or use gluten-free hing
- 8 to 10 curry leaves
Instructions
Make Handvo flour
- Take all the lentils and rice in a clean kitchen towel. Rub them thoroughly with the help of a kitchen towel to remove the impurities and dirt.
- Now take cleaned lentils and rice in a grinder jar and grind it to a semolina-like texture. Your dhokla flour is ready.
- This will yield 825 grams of flour, around 5.5 cups of flour. We are not going to use all the flour to make handvo. Use only as required and store the remaining in an air-tight container for later use. It will stay good couple of months.Skip the above steps if you are using store-bought dhokla flour.
Make the batter
- Take the 3 cups of the Handvo flour into a big mixing bowl.
- Add curd, water, salt, and fenugreek seeds. Mix well and make a thick cake-like batter.
- Cover it and keep it in at warm place for about 10 to 12 hours for fermentation.
- Once the batter is fermented, add bottle gourd, carrots, corn, ginger, garlic, green chilies, sugar, salt, turmeric powder, red chili powder, crushed peanuts, and baking soda.
Make tempering.
- Heat oil in a pan. Once hot, add mustard seeds, cumin seeds, curry leaves, and hing. Let everything crackle.
- Switch off the flame. Pour this tempering over the Handwa batter mixture and mix everything very well.
Make handvo
- Heat 1 teaspoon oil in a small pan (I use a small 8-inch cast iron pan). Add ¼ teaspoon sesame seeds and let them splutter. Reduce the flame to low heat.
- Add ½ cup of handwo batter to the pan and spread well.
- Cover the pan with a lid and cook on low flame until the bottom is golden and crispy. This will take around 7 to 8 minutes.
- Open the lid and carefully flip the handwo. Cover the pan again and let the handvo cook for another 5 minutes or until golden and crisp on a low flame.
- Repeat the same process until you are done with the batter.
- Serve hot with Masala chai, green chutney, and ketchup. Enjoy.
Nutrition
Calories: 183kcalCarbohydrates: 28gProtein: 7gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 1mgSodium: 396mgPotassium: 160mgFiber: 5gSugar: 3gVitamin A: 1877IUVitamin C: 17mgCalcium: 69mgIron: 1mg
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