Handvo/Handwa (Gujarati Recipe)

Servings: 6-8
Soaking time: 6-8 hours or overnight.
Grinding time: 5-6 minutes
Fermentation time: 6-7 hours.
Preparation time: 2 minutes
Cooking time: 15-25 minutes ( as per size)
Total time: 27 minutes.

Handwo/Handwa (Gujarati Recipe) or Handwo is not just food for my son but a favourite comfort breakfast. With the goodness of many pulses, it is rich in protein and wholesome too.

A perfect way to give him love and health in every bite. It keeps him healthy and makes me happy to see him enjoy every bite.

Made with a fermented batter of rice and lentils, it is also enriched with fresh vegetables and flavoured with spices, making it both healthy and delicious.

The dish is a popular part of Gujarati cuisine and is often enjoyed as a breakfast item, evening snacks or even a light meal.

The fermentation process enhances its flavour and makes it easier to digest, while the addition of vegetables like Bottle Gourd, Carrots and Cabbage adds to its nutritional richness.

Unlike deep-fried snacks, Handwo is pan-cooked or baked, which gives it a crispy golden crust on the outside and a soft, spongy texture inside.

It beautifully represents the Gujarati tradition of combining health with taste, and its unique preparation style makes it a favorite among people who prefer light yet filling food options.

Ingredients:

Rice: 1 cup
Toover/ Tuhar Dal (Pigeon Peas Lentil): 1 cup
Chana Dal ( Split Bengal Gram): 1/2 cup
Moong/Mung Dal (split Yellow Green Gram): 1/4 cup
Urad Dal (Split Black Gram): 1/4 cup
Curd: 1 cup
Ginger: 2” pieces (grated)
Green Chilli: 2-3 no.(as per taste) (crushed)
Salt: 1 teaspoon (as per taste)
Soda bicarbonate/ eno: 1/2 teaspoon/1 sachet
Lemon: 1 tablespoon
Ajwain: 1/4 teaspoon
Sesame Oil/ Cooking Oil: 2-3 tablespoon
Peeled and grated bottle gourd (lauki): 1 cup
Carrot: 1no. (Small & grated)

For Tempering:

Mustard Seed: 1 tablespoon
Sesame Seed: 1 tablespoon
Peanut: 1/4 cup
Curry Leaves: 2-3 twig
Asafoetida: 1/2 teaspoon
Peanut oil/ cooking oil: 2 tablespoon

Preparation:

Soak rice and different varieties of dal for 5-6 hours or overnight.
Grind to fine paste along with curd and a cup of water, keep aside for fermentation for about 7-8 hours.
Add ajwain, grated vegetables, grated ginger and crushed green chilli, sesame oil and salt; mix well. Batter is ready, keep aside.

Method:

Heat oil in a heavy bottom pan; tempered with adding mustard seed, sesame seed, peanut, curry leaves and asafoetida, let it sputter for a minute.
Add Soda bicarbonate/Eno and lemon juice (to activate the Eno) into batter; mix it.
Gently spread prepared batter on the top of tempered pan. Cover and cook for about 20-25 minute on low flame.
When top layer becomes partially dry and the bottom layer gets brown flip it upside down with the help of plate (put plate on the pan and reverse the fry pan, so that handvo comes out on the plate, and slide the handvo on fry pan.
If size of the Handvo is small, flipping upside down can be done by spatula.
Cook other side too for 4-5 minutes on medium low flame or until golden and crisp crust appears.
Repeat the process until all batter finished; served with Green Chutney followed by masala tea or Buttermilk.