Handvo Recipe is a traditional Gujarati savory cake that combines fermented rice and lentil batter mixed with fresh vegetables and aromatic spices. This healthy and delicious dish can be served as a breakfast, snack, or light meal. With its crispy outer crust and soft, flavorful interior, Handvo Recipe is a beloved recipe in Gujarati households and is gaining popularity worldwide for its wholesome taste and nutritional benefits.
This comprehensive article covers multiple variations of Handvo including Handvo recipe with suji, instant Handvo recipe, and recipes using Handvo flour to suit all cooking preferences. It also includes detailed ingredient lists, step-by-step instructions, tips for perfecting the dish, to provide you with everything needed for mastering this Gujarati classic.
What is Handvo Recipe?
Handvo (હાંડવો) is a savory cake made from a fermented batter of rice, lentils, and sometimes semolina (suji) or ready-made handvo flour. The batter is enriched with grated vegetables like bottle gourd (lauki), carrot, and cabbage, adding moisture and nutrition. The cake is cooked on the stovetop or baked in the oven until golden and crisp, making it a satisfying and flavor-packed vegetarian dish. It’s typically tempered with mustard seeds, sesame seeds, curry leaves, and sometimes peanuts.
Handvo Recipe Ingredients
The following are common Handvo ingredients used across different recipes:
- Rice – 1 cup (soaked)
- Lentils: chana dal, toor dal, urad dal, moong dal (various combinations, usually soaked)
- Semolina (Suji) – 3/4 to 1 cup (optional for suji handvo)
- Handvo flour – pre-mixed flour available in Indian stores (optionally used)
- Curd/Yogurt – 1/2 cup, for fermentation and tanginess
- Water – as needed to make batter
- Grated vegetables: bottle gourd (lauki), carrot, cabbage, etc.
- Peanut oil or groundnut oil – for tempering and cooking
- Mustard seeds (rai)
- Sesame seeds (til)
- Curry leaves (kadi patta)
- Fenugreek seeds (methi)
- Asafoetida (hing)
- Spices: turmeric powder, red chili powder, coriander powder, ginger paste
- Green chilies
- Sugar or jaggery – to balance flavors
- Salt
- Eno fruit salt or baking soda – for quick fermentation or fluffiness
How to Make Handvo Recipe: Step-by-Step Gujarati Recipe
Preparation of Batter
- Soak and Grind: Soak rice and lentils (chana dal, toor dal, urad dal, moong dal) for 3-4 hours. Drain and grind with curd and water to make a thick but pourable batter similar to idli consistency.
- Fermentation: Cover the batter and let it ferment overnight or for 8-10 hours in a warm place for a tangy flavor. For an instant handvo, you can skip fermentation and use fruit salt (Eno) later.
Adding Vegetables and Spices
- Grate bottle gourd, carrot, and cabbage finely and add to the batter.
- Mix in salt, turmeric, red chili powder, ginger paste, green chilies, sugar or jaggery, and coriander leaves.
- Stir well to combine all ingredients uniformly.
Tempering
- Heat oil in a pan and add mustard seeds, sesame seeds, curry leaves, fenugreek seeds, and asafoetida till they splutter and become aromatic.
- Add this tempering to the batter and mix again.
Cooking Handvo
1) Stovetop Method
- Heat a non-stick pan or cast-iron skillet with some oil.
- Pour the batter evenly and cover the pan with a lid.
- Cook on a low flame for about 10-12 minutes or until the bottom is golden.
- Flip carefully and cook the other side till crisp and golden.
- Remove and cool slightly before slicing.
2) Oven-Baked Method
- Preheat the oven to 180°C (350°F).
- Grease a baking pan and pour the batter evenly.
- Sprinkle some sesame and mustard seeds on top for crunch.
- Bake for 35–45 minutes until a toothpick inserted comes out clean.
- Optionally broil for 1-2 minutes for a darker crust.
- Cool, cut into slices, and serve.
Instant Handvo Recipe
For a quick version, use suji (semolina) instead of rice and lentils. Mix semolina with curd, water, grated vegetables, and spices. Let it rest for 10-15 minutes to soak the semolina. Just before cooking, add fruit salt (Eno) to the batter to make it fluffy. Cook on the stovetop or bake as described above. This method cuts down preparation time significantly and still delivers delicious results.
Tips for Perfect Handvo Recipe
- Use fresh and finely grated vegetables to ensure even cooking.
- For a richer flavor, add a handful of roasted peanuts or sesame seeds inside the batter.
- Allow proper fermentation for better taste and texture; otherwise, use fruit salt appropriately.
- Maintain low to medium heat during cooking to allow thorough cooking without burning.
- Serve Handvo fresh to enjoy the crispy exterior and soft inside.
- Pair with green chutney or tomato ketchup for enhanced flavor.
Nutritional Benefits of Handvo Recipe
Handvo is rich in proteins and fiber due to the inclusion of lentils and vegetables. The fermented batter promotes gut health by aiding digestion. The dish is naturally vegetarian and can be made vegan by avoiding dairy curd substitutes.
Serving Suggestions
- Enjoy Handvo warm with green coriander chutney, garlic chutney, or sweet tamarind chutney.
- It pairs wonderfully with masala chai (spiced tea) for breakfast or tea-time snack.
- Serve alongside other Gujarati staples like thepla, kadhi, or a vegetable curry for a complete meal.
Frequently Asked Questions About Handvo Recipe:
1: What is the difference between Handvo recipe with suji and Handvo recipe with handvo flour?
A: Suji Handvo is made using semolina (suji) combined with curd and vegetables, making it quicker to prepare. Handvo flour is a ready-mix blend of rice, lentils, and spices sold in stores, which simplifies the process further. Both result in delicious Handvo but vary in preparation time.
2: How can I make an instant Handvo recipe without overnight fermentation?
A: Use semolina as the base and add fruit salt (Eno) right before cooking to make the batter fluffy without fermentation. Vegetables and spices are added for flavor.
3: Can Handvo recipe be baked instead of cooked on the stovetop?
A: Yes, baking Handvo yields a crispy crust and evenly cooked interior. Bake at 180°C (350°F) for 35-45 minutes.
4: What vegetables are traditionally used in Handvo?
A: Bottle gourd (lauki), carrot, cabbage, and sometimes spinach or fenugreek leaves are commonly added for moisture and nutrition.
5: Is Handvo gluten-free?
A: Traditional Handvo made from rice and lentils is gluten-free. If using suji (semolina), it contains gluten, so choose accordingly.
6: How do I store leftover Handvo?
A: Keep Handvo refrigerated in an airtight container for up to 2 days. Reheat in a pan or oven to restore crispness.
7: Can I make Handvo vegan?
A: Yes, replace curd with vegan yogurt or water and use oil or vegan butter for cooking.
8: What causes Handvo to become dense?
A: Insufficient fermentation, too thick a batter, or lack of fruit salt can cause density. Ensure proper fermentation or leavening for fluffiness.
9: What is the serving size of Handvo?
A: A typical recipe serves 4-6 people depending on portion size.
10: Where can I buy Handvo flour?
A: Handvo flour is available in most Indian grocery stores or online specialty shops.