Discover the wholesome delight of homemade Handvo — a traditional Gujarati savory cake that brings together a perfect harmony of textures and flavors. With this recipe, you’ll enjoy a crisp, golden crust on the outside and a moist, tender, and flavorful interior that’s brimming with nutritious ingredients like lentils, rice, and fresh vegetables. Every bite delivers a satisfying contrast — the crunchy edges give way to a soft, spongy core that’s subtly spiced and deeply comforting.
This dish isn’t just delicious; it’s also incredibly versatile. Serve it warm for breakfast to kickstart your day with something hearty and nourishing, enjoy it as a light yet filling dinner, or pack it into your child’s lunchbox for a meal that’s both healthy and delicious. Handvo travels well and tastes just as good at room temperature, making it a smart option for busy weekdays or on-the-go meals.
Whether you’re familiar with Gujarati cuisine or trying it for the first time, this Handvo recipe is a fantastic introduction. It’s a celebration of wholesome ingredients and simple cooking that yields a result that’s anything but ordinary. Give it a try — your tastebuds (and your family) will thank you!
Discover the wholesome delight of homemade Handvo — a traditional Gujarati savory cake that brings together a perfect harmony of textures and flavors. With this recipe, you’ll enjoy a crisp, golden crust on the outside and a moist, tender, and flavorful interior that’s brimming with nutritious ingredients like lentils, rice, and fresh vegetables. Every bite delivers a satisfying contrast — the crunchy edges give way to a soft, spongy core that’s subtly spiced and deeply comforting.
This dish isn’t just delicious; it’s also incredibly versatile. Serve it warm for breakfast to kickstart your day with something hearty and nourishing, enjoy it as a light yet filling dinner, or pack it into your child’s lunchbox for a meal that’s both healthy and delicious. Handvo travels well and tastes just as good at room temperature, making it a smart option for busy weekdays or on-the-go meals.
Whether you’re familiar with Gujarati cuisine or trying it for the first time, this Handvo recipe is a fantastic introduction. It’s a celebration of wholesome ingredients and simple cooking that yields a result that’s anything but ordinary. Give it a try — your tastebuds (and your family) will thank you!
What Is Handvo?
Handvo is a conventional savory cake from the Indian state of Gujarat. It’s regularly made from a player comprising of rice, lentils, flavors, and vegetables, which is matured overnight and at that point heated into a cake-like shape. The hitter regularly incorporates vegetables like bottle gourd, spinach, or carrots, including both flavor and sustenance.
Handvo is known for its special surface, with fresh edges and a delicate, feathery insides. It’s delighted in as a nibble or light dinner, frequently served with shelled nut oil, chutney, or yogurt.
Traditionally, handvo is arranged utilizing a specialized handvo cooker, highlighting a compartment filled with sand at the base. Inside the cooker, a container with a empty tube in the center taking after an blessed messenger nourishment cake dish is settled, where the handvo batter is poured. This dish is situated over the sand, and cooked over moo to medium heat.
The nearness of sand gives indeed warm dissemination, making an oven-like environment inside the cooker. This comes about in flawlessly crisped edges and a altogether cooked insides, giving the signature surface that handvo is known for.
Nowadays, instep of utilizing a extraordinary handvo cooker, numerous individuals heat handvo in the stove or cook it on the stovetop like a thick flapjack. I lean toward the stove strategy as prepared handvo gives the correct same result as customarily made.
About This Recipe
Oven Prepared: I lean toward the stove strategy as baked handvo over the stovetop form as it gives the correct same result as customarily made.
Made from scratch: I make my handvo batter by splashing and crushing rice and lentils. There are ready-made handvo flour bundles accessible in the advertise. You fair have to include yogurt and water to make the batter and let it mature. My recipe requires a few pre-planning for splashing and pounding steps. But believe me, it gives a superior and more bona fide aged flavor than made from prepared flour.
Freezer Inviting: When making handvo at domestic, I regularly plan a twofold clump and solidify the additional parcels for afterward utilize. These solidified parcels are helpful for fast breakfasts or pressing in lunchboxes.
Ingredient Notes
For Batter:
- Rice: Utilize any assortment of rice you have accessible, in spite of the fact that customarily, short-grain rice is utilized for handvo.
- Toor Dal, Chana Dal, and Urad Dal: Yes, you’ll require a combination of all three.
- Fenugreek Seeds (Methi Dana): It makes a difference in the aging prepare for a signature aged tart flavor.
- Yogurt: Utilize acrid yogurt for way better maturation and a tangier taste in the handvo.
To Add into Batter:
- Coarse Wheat Flour (Bakhri flour): No, standard wheat flour (chapati atta) won’t work here. Bakhri flour makes a difference handvo to be pleasant and cushy from the center. Standard chapati flour makes the interior marginally gummy instep of fluffy.
- Green Chilies, Ginger, Garlic: Alter the sum of green chilies as per your favored zest level. Garlic is optional.
- Turmeric Powder, Red Chili Powder, and Salt: Exceptionally fundamental flavors are required.
- Bottle Gourd: Ground bottle gourd includes dampness to the handvo. Instep, you can utilize ground zucchini.
- Sugar: It includes a unobtrusive sweetness, adjusting the other flavors.
- Baking Soda: Makes a difference the handvo rise and gives it a light and soft texture.
For Tempering:
- Oil: Do not diminish the sum of oil. It plays a pivotal part in keeping the handvo damp. It won’t feel dry indeed if you eat the another day from the fridge. Believe me on this!
- Peanuts: Include crunch to the handvo.
- Sesame seed: Include a visual request and an inconspicuous nutty flavor.
How To Make Handvo? (Pics)
Make Handvo Batter:
1) Wash the constituents Completely. In a large mixing coliseum, combine the rice, lentils, and fenugreek seeds. Fill the coliseum with clean water and wash the constituents by gently rubbing them between your fritters. Drain the water and repeat this irrigating process two or three times, or until the water runs clear and no longer appears cloudy. This helps to remove redundant bounce and contaminations.
2) Soak for Several Hours. After irrigating, add fresh water to the coliseum until the constituents are completely submerged. Allow the admixture to soak for at least 6 hours, or rather overnight, to soften the grains and seeds. This step is essential for proper turmoil and ease of grinding. Once soaking is complete, drain the water fully and discard it.
3,4) Grind into a Paste. Transfer the soaked rice, lentils, and fenugreek seeds into a blender or wet grinder. Add a small quantum of sour( fermented) yogurt along with enough water to help with blending. Begin to grind the admixture into a thick, slightly coarse batter. Be careful not toover-grind — aim for a texture that’s smooth but retains some graininess for an authentic finish.
5) Let it age overnight in a warm put; you’ll take note the aged smell and cushy batter. But there won’t be much rise in the batter as we get in idli batter.
6) Moment pot strategy: Include around ½ inch of water to the moment pot liner. Put a rack in the center. Put the batter container on the rack. Cover the container, Cover the moment pot with a customary cover (not an moment pot lid).
Or you can include batter specifically into the moment pot liner.
7, 8) Set the moment pot on yogurt mode for 12-14 hours. You’ll take note the aged smell and light, vaporous hitter but it won’t rise much like idli batter.
9, 10) Once matured include salt, sugar, turmeric powder, and red chili powder. Blend well.
11, 12) Include smashed ginger, garlic, green chili and grated bottle gourd.
Tempering & Baking In The Oven
- Grease a 9×9 inch baking pan or muffin pan.
- Preheat the oven to 350 F (180 C).
1) For treating, warm oil in a pan on medium warm. Include mustard seeds and let them splutter. Include dried red chilies.
2) Include peanuts, and broil until peanuts are brilliant brown.
3) Include sesame seeds and inside a few seconds, they begin to splutter.
4) Include hing and curry leaves.
5, 6) Include this hardening to the hitter and mix.
7, 8) Include preparing soda and mix.
9) Exchange the blend to the arranged lubed container. Embellish by sprinkling a few more sesame seeds on the beat surface.
10) Put the pan in the preheated broiler and bake.
• In 9×9 inches skillet: 45 minutes
• In Biscuit dish: 25-30 minutes
Check by embeddings a toothpick or cut and it ought to come out clean,
11) Once done, expel it from the stove and let it cool in the skillet for 5-10 minutes. Cut Handvo into squares and serve.
Here is the picture of making handvo muffins.
Expert Tips
- Consistency: The player ought to be thick however pourable consistency. More slender hitter comes about in gummy finished handvo. Some of the time it may remain crude from the center.
- Sour yogurt (Curd): The yogurt must be acrid to get the tart flavor.
- Testing Doneness: Embed a toothpick or cut into the center of the handvo to check for doneness. It ought to come out clean when it’s ready.
- Cooling: Permit the handvo to cool marginally some time recently cutting to guarantee clean cuts and anticipate crumbling.
Storage Instructions
- To Refrigerate, store the remaining Handvo in an waterproof container for up to three days. Warm in a microwave some time recently serving. Be cautious overheating my result into the dry texture.
- To Solidify, organize handvo pieces or biscuits on a expansive plate. Solidify for 1-2 hours or until difficult. At that point exchange to a freeze-safe ziplock pack, and evacuate as much discuss as conceivable some time recently fixing the sack. Store in the cooler for up to 3 months.
- When prepared to eat, fair pop in the microwave for 45 seconds to 1 miniature or until warmed up and enjoy.
Serving Ideas
- Peanut Oil: Customarily a piece of handvo is plunged into coldpress shelled nut oil. It tastes super delicious.
- Chutney, ketchup: You can pair it with Green chutney, Garlic Chutney, or ketchup.
- Yogurt: have a bowl of yogurt on the side.
