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Handvo Recipe » Dassana’s Veg Recipes


Handvo recipe with step-by-step pics – Gujarati handvo is a savory baked snack made with a combination of lentils and rice, veggies, and flavorful seasonings. This tasty snack might be loved any time of day.

handvo recipe in pan

On this recipe I’m sharing how one can make handvo in a pan. Since handvo is constructed from lentils and is fermented, it’s a wholesome snack.

This Gujarati handvo recipe comes from my sister’s good friend. Her mother makes wonderful handvo and my sis received this recipe from her. I attempted and it gave good outcomes. So I considered sharing it.

It is without doubt one of the in style Gujarati recipe. Often there’s a particular handvo cooker that’s utilized in making handvo. However it may be baked even in an oven or strain cooker. I even baked this handvo recipe in a stovetop strain cooker and the baked handvo was additionally good.

A couple of extra in style Gujarati recipes shared on weblog are:

  1. Khandvi
  2. Rava dhokla
  3. Chana Dal Dhokla
  4. Methi muthia
  5. Khaman dhokla

The individuality of this recipe is that it has extra proportion of moong dal and doesn’t use chana dal. Although chana dal might be added if you’d like. Bottle gourd (lauki) can also be used within the recipe. However you need to use different veggies like carrots, peas or spinach.

It may be served as a breakfast and even a night snack. You may serve it with coriander chutney and even papaya chutney.

Step-by-Step Information

make Handvo Recipe

A) soaking rice and dals:

1. In a bowl or pan take 1 cup rice and ½ cup moong dal.

making Gujarati handvo recipe in pan

2. Add 1 tablespoon tuvar dal (pigeon pea lentils) and 1 tablespoon urad dal (cut up and husked black gram).

You may add 1 tablespoon chana dal if you’d like.

Gujarati handvo recipe in pan

3. Rinse a few occasions with water after which drain the water. Soak the rice and dals for 4 to five hours in sufficient water.

Gujarati handvo recipe in pan

B) grinding & fermenting handvo batter

4. Later drain all of the water and add the rice and dals in a grinder jar.

Gujarati handvo recipe in pan

5. Add ½ cup curd (dahi).

Gujarati handvo recipe in pan

6. Grind to a batter the place you get a rava like consistency within the rice.

Gujarati handvo recipe in pan

7. You may grind the batter in batches additionally. Don’t add any water whereas grinding.

making Gujarati handvo recipe in pan

8. Add ¼ teaspoon baking soda.

Gujarati handvo recipe in pan

8. Stir and blend very properly. Cowl the pan and ferment the batter for 8 to 9 hours or in a single day.

Gujarati handvo recipe in pan

9. Beneath pic is of handvo batter the following day. The batter could have tiny bubbles and faint bitter aroma. Since correct fermentation depends upon a heat room temperature, preserve for just a few hours extra, in the event you stay in a cool local weather.

handvo recipe

Preparation and tempering for handvo batter

10. In a small grinder take 1 teaspoon chopped ginger, 1 teaspoon chopped garlic and a pair of teaspoons chopped inexperienced chilies.

Gujarati handvo recipe in pan

11. Then add 1 tablespoon of water and grind to a clean paste. Maintain apart. You may even crush ginger, garlic and inexperienced chilies in a mortar-pestle.

Gujarati handvo recipe in pan

12. Rinse, peel and grate 1 small bottle gourd (lauki, ghia, dudhi, opo squash). You will have 1 cup tightly packed grated bottle gourd.

Gujarati handvo recipe in pan

13. Warmth 1 tablespoon oil in a small pan. Add ½ teaspoon mustard seeds. Maintain the flame to a low.

Gujarati handvo recipe in pan

15. Let the mustard seeds crackle.

Gujarati handvo recipe in pan

16. Then add 5 to six fenugreek seeds, 1 pinch asafoetida (hing) and 1 teaspoon chopped curry leaves.

Gujarati handvo recipe in pan

17. Fry for just a few seconds.

making Gujarati handvo recipe in pan

18. Then add the ginger+garlic+inexperienced chilli paste. Watch out because the combination can splutter if in case you have added extra water when grinding the paste.

making Gujarati handvo recipe in pan

19. Saute until the uncooked aroma of ginger and garlic goes away.

making Gujarati handvo recipe in pan

20. Add 1 cup of tightly packed grated bottle gourd.

making Gujarati handvo recipe in pan

21. Additionally add ½ teaspoon turmeric powder and ½ teaspoon coriander powder.

making Gujarati handvo recipe in pan

22. Combine properly after which swap off the flame.

making Gujarati handvo recipe in pan

23. Now add ¼ cup chopped coriander leaves.

making Gujarati handvo recipe in pan

24. Combine properly once more.

making Gujarati handvo recipe in pan

25. Add the tempered bottle gourd combination to the handvo batter.

making Gujarati handvo recipe in pan

26. Add salt as required.

making Gujarati handvo recipe in pan

27. Combine very properly.

making Gujarati handvo recipe in pan

Making handvo in pan

28. Warmth a pan and unfold 1 to 2 teaspoons of oil in it. Unfold on the perimeters too. Maintain the flame to a low. I’ve added much less oil. Should you add extra oil, the bottom of the handvo turns into crisp and golden.

making Gujarati handvo recipe in pan

29. Now pour 1.5 to 2 ladles of the handvo batter within the pan. Maintain a thickness of 1 to 1.5 inches. You may add extra additionally, however then the handvo will improve in measurement and take a very long time to prepare dinner. 

Gently shake the pan, in order that the batter spreads neatly or you possibly can degree the batter with the spoon.

making Gujarati handvo recipe in pan

30. Sprinkle some sesame seeds on prime all around the batter.

making Gujarati handvo recipe in pan

31. Cowl the pan with a lid after which prepare dinner handvo on a low flame.

making Gujarati handvo recipe in pan

32. Do verify a few occasions.

making Gujarati handvo recipe in pan

33. Once you see the perimeters golden, then with a spatula gently carry and switch over. The highest may also look cooked. Additionally, you will see some golden spots on the bottom.

Should you use extra oil, your entire base shall be crisp and golden. If much less oil is used, then some golden spots shall be seen.

making Gujarati handvo recipe in pan

34. Prepare dinner the second facet too. If you would like you possibly can drizzle some oil from the perimeters. When cooking the second facet, no have to cowl with lid.

making Gujarati handvo recipe in pan

35. Prepare dinner until you see golden spots on this facet too and the handvo will get cooked properly.

making Gujarati handvo recipe in pan

36. Take away and Serve handvo sizzling with coriander chutney, sesame chutney or papaya chutney. This manner put together handvo with the remainder of the batter. If there’s leftover batter, then refrigerate it and use it the following day.

Gujarati handvo recipe

Please you’ll want to price the recipe within the recipe card or depart a remark under if in case you have made it. For extra veetarian inspirations, Sign Up for my emails or observe me on Instagram, Youtube, Facebook, Pinterest or Twitter.

handvo recipe, gujarati handvo recipe in pan

Handvo Recipe

Handvo is a scrumptious savory baked snack constructed from blended lentils & rice. Handvo is a staple Gujarati snack made in lots of Gujarati properties.

Prep Time 8 hrs

Prepare dinner Time 50 minutes

Complete Time 8 hrs 50 minutes

Forestall your display from going darkish whereas making the recipe

soaking rice and dals

  • In a bowl or pan take 1 cup rice, ½ cup moong dal. 1 tablespoon tuvar dal and 1 tablespoon urad dal

  • You may add 1 tablespoon chana dal if you’d like.

  • Rinse a few occasions with water after which soak rice & dals for 4 to five hours in sufficient water.

grinding & fermenting handvo batter

  • Later drain all of the water and add the rice & dals in a grinder jar.

  • Add ½ cup curd (dahi).

  • Grind to a batter the place you get a rava like consistency within the rice. You may grind the batter in batches additionally. Don’t add any water whereas grinding.

  • Take away the batter in a bowl. Add ¼ teaspoon baking soda.

  • Combine very properly. Cowl the pan and ferment the batter for 8 to 9 hours or in a single day.

  • Subsequent day the batter could have tiny bubbles and a faint bitter aroma.

preparation and tempering for handvo batter

  • In a small grinder take 1 teaspoon chopped ginger, 1 teaspoon chopped garlic, 2 teaspoons chopped inexperienced chilies.

  • Add 1 tablespoon water and grind to a clean paste. Maintain apart. You may even crush ginger, garlic and inexperienced chilies in a mortar-pestle.

  • Rinse, peel and grate 1 small bottle gourd (lauki, ghia, dudhi, opo squash). You will have 1 cup tightly packed grated bottle gourd.

  • Warmth 1 tablespoon oil in a small pan.

  • Add ½ teaspoon mustard seeds and allow them to crackle.

  • Then add 5 to six fenugreek seeds, 1 pinch asafoetida and 1 teaspoon chopped curry leaves.

  • Fry for just a few seconds.

  • Then add the ginger+garlic+inexperienced chilli paste.

  • Saute until the uncooked aroma of ginger and garlic goes away.

  • Add 1 cup tightly packed grated bottle gourd.

  • Additionally add ½ teaspoon turmeric powder and ½ teaspoon coriander powder.

  • Combine properly after which swap off the flame.

  • Now add ¼ cup chopped coriander leaves and combine properly once more.

  • Add the tempered bottle gourd combination to the handvo batter.

  • Add salt as required and once more combine very properly.

making handvo

  • Warmth a pan and unfold 1 to 2 teaspoons oil in it. Unfold on the perimeters too. Maintain the flame to a low.

  • Now pour 1.5 to 2 ladles of the handvo batter within the pan. Maintain a thickness of 1 to 1.5 inches. You may add extra additionally, however then the handvo will improve in measurement and take a very long time to prepare dinner.

  • Gently shake the pan, in order that the batter spreads neatly or you possibly can degree the batter with the spoon.

  • Sprinkle some sesame seeds on prime all around the batter.

  • Cowl the pan with a lid after which prepare dinner handvo on a low flame.

  • Do verify a few occasions when the handvo is cooking. 

  • Once you see the perimeters golden, then with a spatula gently carry and switch over. The highest may also look cooked. Additionally, you will see some golden spots on the bottom. 

  • Should you use extra oil, your entire base shall be crisp and golden. If much less oil is used, then some golden spots shall be seen.

  • Prepare dinner the second facet too. If you would like you possibly can drizzle some oil from the perimeters. When cooking the second facet, no have to cowl with lid.

  • Prepare dinner until you see golden spots on this facet too and the handvo will get cooked properly.

  • Take away and serve handvo sizzling with coriander chutney, sesame chutney or papaya chutney. This manner put together handvo with the remainder of the batter. If there’s leftover batter, then refrigerate it and use it the following day.

Vitamin Details

Handvo Recipe

Quantity Per Serving

Energy 385 Energy from Fats 90

% Every day Worth*

Fats 10g15%

Saturated Fats 2g13%

Ldl cholesterol 4mg1%

Sodium 130mg6%

Potassium 510mg15%

Carbohydrates 62g21%

Fiber 7g29%

Sugar 4g4%

Protein 13g26%

Vitamin A 220IU4%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 30mg150%

Vitamin B6 1mg50%

Vitamin B12 1µg17%

Vitamin C 53mg64%

Vitamin E 1mg7%

Vitamin Ok 5µg5%

Calcium 113mg11%

Vitamin B9 (Folate) 461µg115%

Iron 3mg17%

Magnesium 85mg21%

Phosphorus 199mg20%

Zinc 1mg7%

* P.c Every day Values are primarily based on a 2000 calorie weight loss program.

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This Handvo Recipe submit from the archives, initially printed in August 2017 has been up to date and republished on January 2023.



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