Gujarati Handvo

How to make Gujarati Handvo | Vegetable Handvo Recipe | Vegetable Mix Dal Handvo | Healthy Breakfast / Snacks Recipe

HANDVO is a Protein – Packed, healthy and tasty Gujarati savory baked snack made with Rice, Lentils and lots of vegetables. Serve with Coriander Chutney. Its a Perfect Option for healthy and yummy Breakfast or Dinner.

It is one of the popular Gujarati recipe. Usually there is a special handvo cooker that is used in making handvo. But it can be baked even in an oven, pan or pressure cooker. Here, I will show the ways to make Gujarati Handvo in Aluminium Kadai and Non stick Pan.

I have used IDHAYAM MANTRA GROUNDNUT OIL to Make Gujarati Handvo  . Using this traditional, natural and pure groundnut oil gives pleasure and satisfaction towards health of my family. Idhayam Mantra Groundnut Oil is a heart friendly oil too. The high smoking point of groundnut oil makes it ideal for deep frying too. 

I have posted quite a few Gujarati cuisine recipes till now in my blog, but personally, I feel handvo recipe is the most healthy recipe. basically, the recipe is full of nutrients particularly a protein-packed filling spicy bread.

Few Gujarati Breakfast recipes , which I have already uploaded on blog,

Checkout the detailed Video Recipe for Healthy and tasty Gujarati Handvo

Let’s checkout the detailed written recipe too..

Gujarati Handvo

  • Servings: 4 to 5
  • Difficulty: easy
  • Print

  • Some Masoor Dal can be added too while soaking rice and lentils.
  • Don’t add sour curd while grinding lentils and rice. Batter may turn very sour after fermentation.
  • Batter consistency should be thick and slightly coarse.
  • Add Eno batchwise to the batter. Dont add Eno to all the batter at a time, if not using at that moment.
  • cook Handvo only on SLOW FLAME .
  • One can bake Handvo on 180C for 30 to 35 minutes.
  • Handvo can be made in Alluminium Kadai, Iron kadai or non stick pan. Imporant point is Base should be thick for slow cooking.

Ingredients

  • 1 cup Rice
  • 1/2 cup Chana Dal
  • 1/4 cup Tuvar Dal
  • 2 tbsp Urad Dal
  • 1/2 cup Curd
  • 1 cup grated Bottle Gourd
  • 1/2 cup grated Carrots
  • 1/2 cup grated Cabbage
  • 1/2 cup finely chopped Coriander
  • 2 tbsp Ginger Chilli Paste
  • Salt
  • 2/3 tsp Turmeric Powder
  • 1 tbsp Red Chilli Powder
  • 1/2 tsp Asafoetida / Hing
  • 1.5 tbsp Sugar
  • 1.5 tbsp Oil , to add in better
  • 2 tbsp Oil, to temper
  • 1/2 tsp Mustard Seeds
  • 1/2 tsp Cumin Seeds
  • Few Curry Leaves
  • 1 tbsp Sesame Seeds
  • 1/2 tsp Hing

Directions

  • First mix rice and all 3 lentils. One can also add some Masoor Dal . Wash throughly.
  • Soak with enough water for atleast 4 to 5 hours.
  • Later, drain the access water and transfer to mixer jar.
  • Add 1/2 cup curd. Don’t use sour curd as after fermentation, it will be very sour and wont taste nice.
  • Add very less water and grind thick with slightly coarse texture.
  • Transfer in a wide bowl. Whisk well for a minute.
  • cover and keep aside for fermentation for 6 to 8 hours or overnight. Keep in dry and warm place.
  • After that time, you will notice batter will be light and nicely fermented though it may not rise too much.
  • Mix well. If using , all the batter at a time, add veggies. Else keep some batter in refrigerator for later usage. Dont store batter after adding veggies and salt .
  • Add veggies of your choice. I have added grated bottle gourd, grated Carrots, finely chopped cabbage, chopped coriander. Even you can add some spinach or fenugreek leaves and Green Peas too.
  • Also add chilli ginger paste, salt, turmeric powder, red chilli powder and sugar and Oil. Sugar will give nice balance to spicy taste .
  • Mix well. Keep aside for 10 minutes. Veggies will release water once mixed with batter and salt. So dont add any water in batter.
  • If you find batter is very runny, add 1 or 2 tbsp Sooji in it.
  • Now, add 1/2 tsp Eno / Fruit Salt, to batter. Also add 1 tbsp water on eno to activate it nicely.
  • Give a good and quick stir.
  • In a pan , heat 2 tbsp Oil.
  • Add Mustard seeds, cumin seeds, curry leaves and sesame seeds. Add some hing and pour the batter . Spread evenly gently.
  • Cover and cook for 8 to 10 minutes on slow flame. Cook till edges turns dark and crispy.
  • Gently flip and again cover. Cook for more 5 to 6 minutes on slow flame.
  • Cook till both the sides turns crispy.
  • Switch off the flame and serve Handvo hot with coriander chutney. Even curd or curd based chutney tastes really good with Handvo.
  • Enjoy Vegetable Handvo as a breakfast or Dinner.

Hope you will like this recipe. I would love to listen from you all..
Kindly rate the recipe and give your feedback in the comment box below.

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Happy Cooking 🙂

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