Gujarathi Handvo is a traditional Gujarati savory cake prepared with rice, lentils and vegetables. It is very healthy and nutritious as it is loaded with vegetables and greens. It is easy to prepare and all the ingredients needed are easily available at home. It is crisp on the outside and soft on the inside. It can be had as a light breakfast or as a snack. It has some similarities in the way of cooking to the Andhra Dibba rotti. If interested, you may check that out. Let see how to make Gujarathi vegetable handvo recipe with video and stepwise pictures.
If you love Gujarati recipes, do check out the soft and spongy Gujarathi dhokla, Kadhi, Gujarathi Khichdi and many more Gujarati recipes
Gujarati Handvo is a traditional Gujarathi savory cake prepared with rice and lentils. It can be had as a light breakfast or as a tea time snack. It is easy to prepare, healthy and nutritious.
- 1/2 cup Idli rice
- 1/4 cup Bengal gram dal (kadalai paruppu)
- 1/4 cup Tur dal
- 2 tbsp Urad dal
- 1/3 cup Grated bottle gourd
- 1/3 cup Grated carrot
- 1/3 cup Coriander leaves
- 1 tsp Ginger garlic green chilli paste
- 1/4 tsp Turmeric powder
- 1 tsp Roasted cumin powder
- 3/4 tsp Red chilli powder
- Salt needed
- 1 tsp Sugar
- 2 tbsp Curd
- 1/2 tsp Eno fruit salt
- 1 tbsp Oil
- 1 tsp Mustard seeds
- 1 tsp Cumin seeds
- 2 Red chillies
- 1 pinch Hing
- Curry leaves
- 3 tbsp Oil
- 1 tsp Mustard seeds
- 1 tsp Cumin seeds
- 2 tsp Sesame seeds (white)
- Curry leaves few
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In a bowl, wash and soak together rice, channa dal, urad dal and tur dal for 5 hours.
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Grind the dal and rice adding little water to a smooth batter.
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Leave it to ferment for 6-7 hours or overnight.
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After the batter has fermented well, add grated bottlegourd, grated carrot, coriander leaves, ginger garlic green chilli paste, turmeric powder, roasted cumin powder, chilli powder, salt needed, sugar and curd to the batter. Mix well.
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Heat a tbsp of oil in a pan, add mustard seeds, cumin seeds, red chillies, hing. When mustard seeds splutters, add curry leaves and saute for a few seconds. Add the seasoning to the batter and mix well.
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Add 1/2 tsp eno, a tbsp of water and mix well.
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Heat 3 tbsp oil in a pan, add mustard seeds, when it splutters, add cumin seeds, sesame seeds, hing and curry leaves.
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When the seeds splutters, add 5 ladles of handvo batter. Spread it a little and cook covered on low heat for 6-7 minutes
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Once corners starts to lift up, flip it over to the other side and cook for another 6-7 minutes.
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Once done, remove from pan. Once it cools, cut it into pieces and enjoy.
Recipe Video
Handvo can be had as a light breakfast or dinner or as a tea time snack.
Handvo Recipe with stepwise pictures
Wash and soak rice, bengal gram dal (kadalai paruppu), urad dal and tur dal for 5 hours.
Grind it adding needed water.
The handvo batter should not be watery nor too thick.
Leave it to ferment for 5-6 hours.
Once the batter has fermented, add grated bottlegourd, grated carrot, finely chopped coriander leaves, ginger garlic green chilli paste, turmeric powder, roasted cumin powder, red chilli powder, salt needed, sugar and curd to the batter. Mix well.
You can also add finely chopped fenugreek leaves, if available.
Heat a tbsp of oil, add mustard seeds, when it splutters, add cumin seeds, red chillies (as needed), hing and curry leaves. Saute for 2 seconds and add to the handvo batter.
Add 1/2 tsp of plain eno fruit salt to the batter, add a tbsp of water and mix well. (once you add fruit salt, you have to use up the batter, so add fruit salt only to needed batter)
Making of Handvo (you will get 2 handvos for this measurement)
Heat 3 tbsp of oil in a pan (preferable non stick). Tilt the pan slightly to coat the pan with oil.
Add mustard seeds, cumin seeds, sesame seeds (ellu), hing and curry leaves.
Once mustard seeds splutters, add 5 ladles of handvo batter, spread it a little.
Cook covered on low heat for 7-8 minutes.
Once corners starts to lift up, flip it over to the other side. Cook uncovered for another 6-7 minutes.
Insert a toothpick in the center of the handvo, if it comes out clean, the handvo is cooked well.
Remove from pan and leave it to cool. Once it cools, cut it into slices and serve as such or with green chutney. Enjoy with tea or coffee.
As it is prepared with rice and dal, it is nutritious and filling, so it can also be had as breakfast or dinner.
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View Comments (5)
Why do we need to add eno even after the batter is fermented?
It will give you soft handvo.
It seems to have not cooked in between....what to do for that..I also tried putting it like uthapam with less batter still in between it doesn't get cooked...any suggestions?
I am not sure where you went wrong. Maybe you added too much batter.
Hi I am Gujarati and Handvo is one of my favorite food. I had it many time. But I never tried it at home. I found your recipe very easy to follow at my kitchen. thank you so much for this blog, and for promoting Gujarati dish.