Authentic Gujarati Handvo with Warm Masala Chai
A savory, nutrient-packed lentil and rice cake baked to golden perfection with a delightfully crunchy sesame seed crust. Served alongside steaming masala chai, it makes for a hearty and comforting snack.
60min
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 and grind the soaked mixture coarsely without adding too much water.
3
Transfer the batter to a large bowl, mix in the sour yogurt, and let it ferment overnight or for at least 8 hours.
4
Add the grated bottle gourd, ginger-green chili paste, turmeric powder, red chili powder, sugar, and salt to the fermented batter, mixing well.
5
Just before cooking, gently fold in the fruit salt along with a tablespoon of warm oil over it to activate the fizz.
6
Heat a heavy-bottomed pan or a traditional cast-iron skillet with oil, add mustard seeds, asafoetida, curry leaves, and sesame seeds, allowing them to crackle.
7
Pour the batter into the pan, cover with a tight lid, and cook on low heat for about 20 to 25 minutes until the bottom is deeply golden and crisp.
8
Carefully flip the handvo, sprinkle a few more sesame seeds on the edges, and cook uncovered for another 10 to 15 minutes until fully done.
9
Slice into wedges and serve warm with masala chai.
Ingredients
1 cup parboiled rice
1/2 cup chana dal
1/4 cup tuvar dal
1/4 cup urad dal
1/2 cup sour yogurt
1 cup grated bottle gourd (lauki)
1 tablespoon ginger-green chili paste
1 teaspoon turmeric powder
1 teaspoon red chili powder
1 teaspoon sugar
Salt to taste
1 teaspoon fruit salt (eno)
2 tablespoons sesame seeds
1 teaspoon mustard seeds
1/4 teaspoon asafoetida (hing)
10-12 fresh curry leaves
3 tablespoons mustard oil or peanut oil
*This AI-generated recipe may contain inaccuracies.