Handvo Recipe

 

Handvo, a flavorful appetizing cake produced using rice, lentils and vegetables like bootle gourd, carrot, green peas, and so on, is a customary Gujarati nibble delighted in with Green Chutney. Having all around aged player is basic for getting ready Handvo and it very well may be ready by utilizing either instant Handvo Flour or without any preparation utilizing crude rice and blended lentils (dals). Hitter is ready by crushing drenched rice and lentils with curd and afterward pre-arranged blend is passed on to mature for 8-10 hours. Blended vegetables like container gourd (lauki), carrot and green peas are then added to the aged hitter and round formed thick exquisite cake is cooked from the player by cooking it with one of three unique techniques; 1) utilizing a skillet, 2) baking in extraordinary handvo cooker on gas oven, or 3) baking in broiler. This Handvo Recipe discloses how to make Handvo hitter without any preparation and utilizing instant flour and how to cook it with every one of the three cooking strategies referenced above with Step By Step Photos.

 

Ingredients:

1 cup Rice

1/4 cup Toor Dal (toovar dal/pigeon pea lentils)

1/2 cup Chana Dal (gram lentils)

2 tablespoons Urad Dal (black)

1/2 cup Curd (dahi/plain yogurt)

1/2 cup grated Bottle Gourd (lauki/doodhi) (or Zucchini)

1/2 cup Green Peas (fresh or frozen)

1 Carrot, grated

1/4 teaspoon Turmeric Powder

1 teaspoon Ginger-Green Chilli Paste, optional

1/2 teaspoon Baking Soda (soda bicarbonate)

1 teaspoon lemon Juice

1 teaspoon Oil

Salt to taste

For Tempering:

1½ teaspoons Mustard Seeds

1½ teaspoons Cumin Seeds

3 teaspoons Sesame Seeds

A Pinch of Asafoetida (hing), optional

10-12 Curry Leaves

3 tablespoons Oil

 Note:

Steps-1 and 2 below explains how to make Handvo batter from scratch using rice anddals (lentils). However, you can also use readymade handvo flour instead of rice and dals(lentils); use 2-cups readymade handvo flour (do not use instant handvo mix) and skipstep-1 and step-2. In step-3, mix flour with yogurt and water to prepare thick batter(similar to Idli batter). 

Directions:

 

1.Rinse rice and soak in around 1-cup water for 4-hours.

 

2.Rinse all dals (toor dal, chana dal and urad dal) and soak them in 1-cup water for 4-hours. (You can soak rice and all dals together. No need to soak them separately.)

 

3.Drain excess water from rice and dals and transfer them to the jar of a blender. Add 1/2cup yogurt and salt.

4.Blend until smooth consistency. If required, add 1-2 tablespoons water while grinding.Don’t add more water.

 

5.Transfer the batter to a medium size container. Cover it with a lid and keep in warm placeto ferment for around 8-10 hours.

 

6.Note that batter doesn’t rise during fermentation as it does for idli/dosa batter as you can see this in the photo.

7. When you stir the fermented batter, you should see the tiny air bubbles because of thefermentation.

8. Add grated bottle gourd (lauki/doodhi), grated carrot, green peas, ginger-green chillipaste, 1-teaspoon oil and turmeric powder.

9. Mix well. Batter should have thick consistency. If it is watery, add 1-2 tablespoonssooji/rava to make it thick.

10. Add 1/2 teaspoon baking soda (soda bicarbonate).

11. Pour 1-teaspoon lemon juice over it. Mix well.

12. Heat 1-teaspoon oil in a small non-stick pan over medium flame. Add 1/4 teaspoonmustard seeds and when they begin to crackle, add 1/4 teaspoon cumin seeds, 1/2teaspoon sesame seeds, a pinch of asafoetida and 2-3 curry leaves.

13. Pour approx. 1/2 cup batter (more or less) depending on the size of a pan and spread itevenly with spatula to make 1-inch thick handvo.

14. Cover the pan with a lid or a plate. Reduce flame to low and cook until top surface lookscooked as shown in the picture and bottom surface turns light brown (this will takearound 4-5 minutes). Time required cook greatly depends on the thickness of handvo youare making.

15. Flip it gently with spatula and cover cook until another side turns golden brown, foraround 3-4 minutes.

16. Transfer it to a plate. Follow the same process for remaining batter. Handvo is now readyfor serving with tea or chutney as evening snack.

 

How to Bake Handvo in Oven?Pre-heat the oven to 375F.

Pour batter (prepared in step-11) in a greased baking tray (if you are preparing itfor parties or get together, use the muffin tray for individual servings), pourtempering (prepared in step-12 – use 2-tablespoons oil, 1 teaspoon mustard seeds,1 teaspoon cumin seeds, 2 teaspoons sesame seeds, 8-10 curry leaves and a pinchof asafoetida) over it.

Bake it in preheated oven at 375F for around 40-45 minutes. Time required to bakehandvo depends on the how thick you are preparing it. After 40 minutes, keep aneye on it. Check whether its cooked or not by inserting a knife in the center; ifknife comes out clean then it is cooked.

If top surface hasn’t turned brown and look crispy, broil it for 2-minutes in the end.