Handvo #GujaratiFood101

Well next in the series of Gujarati Food 101 shall be a savoury cake or Handvo. It is essentially a pan cooked savoury tid bit. It comes quiet handy when you do not know what to make for people travelling, it comes helpful when you have loads of guests visiting. It is hit with a super masala tea. Gujju’s love their handvo. And it is a perfect balance of spicy and sweet. Needless to say I love it. Please dont be shocked to see the amount of oil that this takes, it is worth it. Gujarati families use the readymade Handvo mix with Kakra Gahu ka loth [Coarse wheat flour]. I shall hnowever tell you how to make it without the ready to use flours.

You shall need: [Makes about 3 handvos as big as the picture below]

For the flour base- [Soak for about 4-5 hours]

2 Cup… Rice

1 Cup… Tuvar Dal

1/2 Cup… Chana Dal

1/2 Cup… Dhuli Urad Dal

For the handvo:

Grind the pulses above into a paste

2… Bottle Gourds/Ghiya/Lauki/Doodhi [Peeled and grated]

4-5…Green Chillies [Chipped finely]

2-1/2 Tbsp…Jaggery

1 Tsp…Turmeric Powder

1 Tsp…Chilly Powder

2 Tbsp…Curd Salt to taste

For Handvo Tempering:

3 Tbsp… Oil

1 Tbsp… Rai [Mustard Seeds]

2 Tbsp…Seasme Seeds

To Cook:

1/2 Tbsp Oil [6 times]

1/2 Tbsp…Seasme Seeds [6 times]

Method:

• Take the grated bottle bourd in a big bowl.
• Add the handvo Spices and mix well while squeezing the lauki. Let the water of the gourd come out.
• Add the lentils and rice puree and mix well. It should be of a consistency like that of a pan cake but it shall be lumpy due to the lauki.
• Taste and Adjust the jaggery and salt. It should taste like a sweet-salty batter with a hint of chilly.
• Heat the oil for tempering, add the mustard seeds and seasme seeds. Add it to the mixture and mix well.

• Cover it and put it aside for 3-4 hours.

To cook- Side 1

• Heat a shallow, straight bottom pan on a low flame.
• Add 1/2 Tbsp oil and seasme seeds. Swirl it around to distribute the seeds.
• Add about 4 ladle full of the mixture and level it straight on the pan.
• Cover and cook on the lowest flame.
• First side usually takes about 15 min.
• lift one side carefully and see if it has turned nice brown and crisp.
• Once done, put a thali on the pan and turn the handvo over [uncooked side down]
• Add another tempering layer of oil and seasme seeds and slide the uncooked side of the handvo in.
• Cover and cook for another 10 min.
• Once it if lovely brown, take it out of the pan and let it cook for 2-3 min. [It shall set even more once cooled]
• Repeat for the remaining batter.

The batter can stay in the fridge for upto 4-5 days. Handvo stays for 3-4 days on room temprature. Hope you shall try it. Cheers

Priya’s ”Healthy Diet – Vegetarian Side Dishes” event, Hosted by- Vardhini of Cook’s Joy

This shall also be linked up at Ramya’s Recipe– ABC Series- Gourd’s event