Handvo is a savoury lentil cake which is a wholesome and nutritious Gujrati snack . It can be served as a meal too .
Gujarat is very popular for its healthy snacks . The steamed Dhoklas , Muthiyas , Patras are all very popular and healthy snacks . Handvo is yet another nutritious snack and made very often in Gujju homes .
The traditional Handvo is always made on coal , but slowly it is being replaced by oven . We also have a special Handvo cooker , where we put some clay in a small tray and place the cooker over it . These cookers too are vanishing with nuclear families . The latest way to make the Handvo is in a pan .
The pan handvo is quick and gets done very quickly . You can make these pan handvas as per your choice , thick or thin . These cakes are quite dense and rather filling . Bottle gourd is always used in a traditional Handvo , but with so many innovative recipes we see carrots , beans , peas and almost all veggies .For today I have added spinach and carrots along with the gourd .
Here in Gujrat we get ready made Handvo Flour and Handvo batter . The batter is really easy to work with , but I got the flour and soaked it for nearly 8 hours . While soaking I added a couple of spoons of curd and warm water . It can be soaked in water too , but these two help in fermentation . A ladle can be used for mixing , but eventually i use my hands as the heat from your hands too helps in fermentation , besides you can work on lumps , if there are any .
If you do not get the flour or batter you can soak 1/2 cup rice, 1/4 cup each of chana dal, moong daal and urad daal. Soak them for 5-6 hours and grind to a paste. Rest of the ingredients are same.
I made handvo after nearly 7-8 years , previously it was a regular feature at home . This time I did not add any oil to the batter , instead added a little bit of ENO . Adding a few spoons of oil makes it much softer , but since these are pan ones , I decided to avoid it .
If the batter is well fermented , the handvo will be soft . This time my neighbor who is a Gujju came in to teach me the pan method . Thanks Darshana ! So let’s check the recipe for the Handvo , but before we do that I must tell you that Handvo is served in various ways .
Handvo – Oil , where you dip into oil and eat
Handvo – Chutney / Methi Masala
Handvo – Dahi
Handvo – Milk , where they crush the handvo and add milk
Handvo – Tea
Recipe Source : Darshana , my neighbour
Handvo , savoury lentil cake
250 gms handvo flour
2-3 tbsp curd
1 cup bottle gourd, peeled and grated
1/4 cup carrot , grated
1/4 cup spinach
1:4 tsp turmeric
1 tsp red chilly powder
2 tbsp chilly , ginger garlic , roughly pounded
Salt to taste
1/2 tsp ENO
Using a mixing bowl mix flour and curd .
Add in warm water and mix well so yhat there are no lunps .
Cover and keep aside for 7-8 hours , till well fermented.
Once the batter is fermented , add the veggies, turmeric powder, chili powder, ginger garlic chilli paste and salt . Finally add the Eno and give a nice stir .
Heat a non stick pan .
Add oil , as soon as it heats up add mustard seeds .
Immediately add 3-4 ladle fulls of the batter .
Sprinkle sesame seeds .
Simmer the flame to the lowest and cover the pan .
After 8-10 minutes , check the handvo , as you lift the side , it should be nice and brown .
Flip the handvo very carefully .
Cover again and let cook for another 8-10 minutes .
Check it should be crisp .
Serve hot .
Here is another version of Handvo , called Vegetable Corn Handvo .
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