Authentic Gujarati Handvo with Green Chutney
A deliciously wholesome, savory lentil and rice cake packed with grated bottle gourd, aromatic spices, and a crispy sesame seed crust. Served alongside a fresh, zesty green coriander-mint chutney.
70min
Total Time
4
Servings
Gujarati
Cuisine
Recipe
1
Wash and soak the rice and all the dals together in water for 4 to 5 hours.
2
Drain the water completely and grind the soaked mixture coarsely without adding too much water.
3
Transfer the batter to a large bowl, mix in the plain yogurt, and let it ferment in a warm place for 6 to 8 hours.
4
Once fermented, fold in the grated bottle gourd, ginger-green chili paste, turmeric powder, red chili powder, sugar, lemon juice, and salt.
5
Just before cooking, add the fruit salt and a splash of water over it to activate, gently mixing it into the batter.
6
Heat oil in a heavy-bottomed pan or handvo cooker, add mustard seeds, asafoetida, curry leaves, and sesame seeds, allowing them to splutter.
7
Pour the batter into the pan, cover with a tight lid, and cook on low-medium heat for about 20 to 25 minutes until the bottom is golden brown and crisp.
8
Carefully flip the handvo, add a little oil around the edges, and cook uncovered for another 10 to 15 minutes until fully cooked through.
9
Slice into wedges and serve warm with a side of fresh green chutney.
Ingredients
1 cup parboiled rice
1/2 cup chana dal
1/4 cup tuvar dal
1/4 cup urad dal
1/2 cup plain yogurt
1.5 cups grated bottle gourd (lauki)
1 tablespoon ginger-green chili paste
1/2 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon sugar
1 teaspoon lemon juice
1 teaspoon fruit salt (eno)
2 tablespoons sesame seeds
1 teaspoon mustard seeds
1/4 teaspoon asafoetida (hing)
5-6 fresh curry leaves
2 tablespoons oil
Salt to taste
*This AI-generated recipe may contain inaccuracies.