Gujarati Handvo
A savory, nutrient-packed baked cake made from a fermented batter of rice and mixed lentils, spiced with sesame seeds and curry leaves. It offers a wonderful contrast of a crisp, golden crust and a soft, flavorful interior.
60min
Total Time
4
Servings
Gujarati
Cuisine
Recipe
1
Wash and soak the rice and all the dals together in water for 4 to 6 hours.
2
Drain the water and grind the soaked rice and dal mixture coarsely without adding too much water.
3
Transfer the batter to a large bowl, mix in the curd, and let it ferment overnight or for 8 hours in a warm place.
4
Once fermented, add the grated bottle gourd, ginger-green chili paste, turmeric powder, red chili powder, sugar, lemon juice, and salt to the batter. Mix well.
5
Just before cooking, add the fruit salt and a tablespoon of warm water over it to activate, then gently fold it into the batter.
6
Heat oil in a heavy-bottomed deep pan or traditional handvo cooker. Add mustard seeds, cumin seeds, sesame seeds, asafoetida, and curry leaves, letting them splutter.
7
Pour the prepared batter into the pan, cover with a lid, and cook on low-to-medium heat for about 30 to 35 minutes until the bottom is crisp and golden brown.
8
Carefully flip the handvo, cover, and cook for another 10 minutes until both sides are evenly crisp and cooked through.
9
Garnish with fresh coriander leaves, slice into wedges, and serve hot with green chutney and masala chai.
Ingredients
1 cup parboiled rice
1/2 cup chana dal
1/4 cup moong dal
1/4 cup tur dal
1/2 cup curd (yogurt)
1 cup 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 oil
1 teaspoon mustard seeds
1 teaspoon cumin seeds
1 tablespoon sesame seeds
10-12 curry leaves
A pinch of asafoetida (hing)
Salt to taste
Fresh coriander leaves for garnish
*This AI-generated recipe may contain inaccuracies.