Handvo Recipe

Handvo Recipe Introduction:

Handvo is a wholesome, savory cake that stands out in Gujarati cuisine for its distinct taste and nutritious profile. The process begins with soaking rice and lentils overnight, then grinding them into a batter that ferments, developing a slightly tangy flavor. This batter is mixed with a variety of ingredients including vegetables like bottle gourd or carrots, and spiced with mustard seeds, cumin, and turmeric.

The batter is typically poured into a greased pan and baked or steamed until it forms a crispy crust on the outside while remaining soft and flavorful inside. Often, the handvo is topped with sesame seeds or a tempering of mustard seeds and curry leaves, enhancing its aroma and taste.

Handvo Recipe Overview:

Handvo is a popular Gujarati savory cake made from a fermented batter of rice and lentils, combined with vegetables and spices. It’s known for its unique texture and rich flavor, making it a delightful snack or meal option.

Handvo Recipe Ingredients:

1. Rice – 1 cup
2. Chana Dal (split chickpeas) – 1/2 cup
3. Urad Dal (split black gram) – 1/4 cup
4. Bottle Gourd (lauki) – 1 cup, grated
5. Carrot – 1/2 cup, grated (optional)
6. Green Chilies – 2-3, finely chopped
7. Ginger – 1 tablespoon, finely chopped
8. Coriander Powder – 1 teaspoon
9. Cumin Powder – 1 teaspoon
10. Turmeric Powder – 1/2 teaspoon
11. Mustard Seeds – 1 teaspoon
12. Sesame Seeds – 1 tablespoon
13. Baking Soda – 1/2 teaspoon
14. Salt – to taste
15. Oil – for greasing the pan and for tempering

Optional Ingredients:

• Curry Leaves – a few, for tempering (adds extra flavor)
• Chopped Cilantro (coriander leaves) – a handful, for garnish

Handvo Recipe Ingredient Tips:

1. Rice:

1. • Tip: Use regular or parboiled rice for the batter. Avoid using quick-cooking or instant rice as it may not yield the right texture.

2. Chana Dal (Split Chickpeas):

1. • Tip: Make sure the chana dal is well-soaked. This helps in grinding it smoothly and ensures the batter ferments properly.

3. Urad Dal (Split Black Gram):

1. • Tip: Use split urad dal without skin. Soak it along with the chana dal for a few hours to ensure it blends well into the batter.

4. Bottle Gourd (Lauki):

1. • Tip: Grate the bottle gourd and squeeze out excess water. This prevents the batter from becoming too watery and helps in achieving a better texture.

5. Carrot:

1. • Tip: If using, grate finely. Carrots add sweetness and color to the Handvo, complementing the savory flavors.

6. Green Chilies:

1. • Tip: Adjust the number of chilies based on your spice preference. You can also deseed them to reduce heat if desired.

7. Ginger:

1. • Tip: Finely chop or grate the ginger for an even distribution of flavor throughout the batter.

8. Spices:

1. • Coriander Powder: Adds a warm, aromatic flavor. Ensure it’s fresh for the best taste.
   • Cumin Powder: Provides a nutty flavor. Use freshly ground cumin for a more intense taste.
   • Turmeric Powder: Adds color and earthy flavor. Check for freshness to avoid bitterness.

9. Mustard Seeds:

1. • Tip: Ensure the mustard seeds are fresh to get a good pop and flavor. Heat them in oil until they start spluttering to release their full flavor.

10. Sesame Seeds:

1. • Tip: Toast sesame seeds lightly before adding them to the batter for a richer flavor. They also add a nice crunch.

11. Baking Soda:

1. • Tip: Ensure the baking soda is fresh and not expired to help the Handvo rise and become fluffy.

12. Salt:

1. • Tip: Adjust the salt according to taste. Start with a little and add more if needed after mixing the batter.

13. Oil:

1. • Tip: Use a neutral oil like vegetable or sunflower oil for greasing and tempering. If you prefer, you can use ghee or coconut oil for additional flavor.

14. Optional Ingredients:

1. • Curry Leaves: Adds a fragrant, slightly spicy flavor. Fry them in oil before adding to the batter.
   • Chopped Cilantro: Adds freshness and color. Sprinkle on top of the batter before baking or as a garnish.

General Tips

• Fermentation: Ensure proper fermentation by placing the batter in a warm place. The batter should be slightly sour and bubbly after fermentation.
• Batter Consistency: The batter should be thick but pourable. If it’s too thick, add a little water; if too thin, add a bit of rice flour or more ground dal.
• Cooking: Preheat the oven or steamer to ensure even cooking. For even results, use a well-greased pan.

Handvo Recipe Equipment Needed:

  Mixing Bowls:

• Purpose: For soaking the dals and rice, and for mixing the batter.
• Tip: Use large bowls to accommodate the batter as it expands during fermentation.

  Blender or Food Processor:

• Purpose: For grinding the soaked dals and rice into a smooth batter.
• Tip: Blend in batches if necessary to achieve a smooth, lump-free batter.

  Grater:

• Purpose: For grating bottle gourd and carrot.
• Tip: Use a fine grater for a finer texture, or a coarse grater if you prefer larger pieces.

  Measuring Cups and Spoons:

• Purpose: For measuring rice, dal, spices, and other ingredients accurately.
• Tip: Use dry measuring cups for solids and liquid measuring cups for liquids.

  Spatula or Wooden Spoon:

• Purpose: For mixing the batter and incorporating ingredients.
• Tip: A silicone spatula works well for scraping down the sides of the bowl.

  Steamer or Oven:

• Purpose: For cooking the Handvo. You can either steam it or bake it.
• Tip: If using an oven, preheat to ensure even cooking. For steaming, use a steaming rack or a pan with a lid.

  Greased Baking Dish or Steaming Tray:

• Purpose: For holding and cooking the batter.
• Tip: Grease the dish or tray well to prevent sticking. You can also line it with parchment paper for easier removal.

  Small Pan:

• Purpose: For tempering the mustard seeds and any other spices.
• Tip: Use a non-stick or stainless-steel pan for even heating.

  Ladle or Measuring Cup:

• Purpose: For pouring the batter into the baking dish or steaming tray.
• Tip: Use a ladle or cup with a handle for easier pouring.

  Toothpick or Cake Tester:

• Purpose: To check for doneness.
• Tip: Insert it into the center of the Handvo; it should come out clean if fully cooked.

  Cooling Rack (optional):

• Purpose: For cooling the Handvo after baking or steaming.
• Tip: If you don’t have a cooling rack, you can use a plate or cutting board.

  Knife:

• Purpose: For cutting the Handvo into slices after it has cooled slightly.
• Tip: Use a serrated knife for cleaner cuts.

Top of Form

Bottom of Form

Handvo Step-by-Step Instructions:

1. Prepare the Soaked Ingredients:

1. • Rinse the rice, urad dal, and chana dal thoroughly. Soak them in water for 4-6 hours or overnight.

2. Grind the Batter:

1. • Drain the soaked ingredients and transfer them to a blender or food processor.
   • Add a small amount of water (just enough to help with blending) and grind to a coarse paste. The consistency should be similar to a thick pancake batter.
   • Transfer the batter to a large mixing bowl.

3. Mix the Batter:

1. • Add yogurt, grated bottle gourd or carrot, chopped green chilies, ginger paste, turmeric powder, red chili powder, and salt to the batter.
   • Mix everything thoroughly. The batter should be smooth but thick.

4. Prepare the Tempering:

1. • Heat oil in a small pan over medium heat.
   • Add mustard seeds and let them splutter. Add cumin seeds, sesame seeds, dried red chilies, and curry leaves if using.
   • Once the seeds start to crackle, pour this tempering into the batter and mix well.

5. Add Baking Soda:

1. • Just before baking, add baking soda and sugar to the batter. Mix gently until well combined.

6. Preheat the Oven:

1. • Preheat your oven to 375°F (190°C). You can also use a stovetop method with a heavy-bottomed pan or a pressure cooker without the weight.

7. Prepare the Baking Pan:

1. • Grease a cake pan or a baking dish with a little oil. You can also line it with parchment paper.

8. Pour and Bake:

1. • Pour the batter into the prepared pan and spread it evenly.
   • Bake in the preheated oven for 35-45 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown.

9. Cool and Serve:

1. • Allow the Handvo to cool slightly before cutting it into squares or wedges.
   • Serve warm or at room temperature with chutney or yogurt on the side.

Tips

• You can customize the vegetables in the batter, such as adding spinach, fenugreek leaves, or peas.
• For a crunchier texture, you can add some chopped nuts or seeds to the batter.
• If using a stovetop method, heat a heavy-bottomed pan, grease it lightly, and cook the Handvo over low heat with a lid on until cooked through, checking occasionally.

Tips and Tricks:

1. Soaking and Grinding:
   • Soak Well: Ensure the rice, urad dal, and chana dal are soaked long enough to soften them properly. This helps in grinding them into a smooth batter.
   • Grinding Consistency: Grind the batter to a coarse consistency. It should be smooth but still have some texture. Too fine a batter can make the Handvo dense.
2. Vegetable Preparation:
   • Grate Well: Grate the bottle gourd or carrot finely so that they blend seamlessly into the batter and cook evenly.
   • Squeeze Out Excess Water: If using bottle gourd, squeeze out excess moisture before adding it to the batter. Too much water can affect the batter’s consistency.
3. Batter Consistency:
   • Thickness Matters: The batter should be thick, similar to a pancake batter. If it’s too runny, add a little rice flour or besan (gram flour) to thicken it.
4. Fermentation:
   • Optional Fermentation: Let the batter sit for a few hours at room temperature for a slightly tangier flavor, especially if you’re not using yogurt. It helps develop more complex flavors.
5. Tempering:
   • Add to Batter: Adding tempering to the batter enhances flavor. Ensure the tempering is hot when added to the batter for better infusion.
   • Customize Tempering: Feel free to customize the tempering with ingredients like chopped green chilies or grated coconut for added flavor.
6. Baking:
   • Preheat Oven: Always preheat your oven to ensure even baking.
   • Check for Doneness: Use a toothpick or skewer to check if the Handvo is cooked through. The top should be golden brown and firm.
7. Stovetop Method:
   • Use a Heavy Pan: If using a stovetop method, use a heavy-bottomed pan or a cast-iron skillet for even cooking.
   • Cover and Cook: Cook the Handvo on low heat with a lid on to ensure it cooks through without burning the bottom.
8. Serving Suggestions:
   • Serve Warm: Handvo tastes best when served warm or at room temperature. It can be served with chutney, yogurt, or a side salad.
   • Storage: Store leftovers in an airtight container. It can be kept at room temperature for a day or two or refrigerated for up to a week. Reheat gently before serving.
9. Flavor Variations:
   • Spice It Up: Adjust the spices according to your taste. You can add garam masala, coriander powder, or even a pinch of hing (asafoetida) for additional flavor.
   • Add Nuts: For extra crunch, add chopped nuts like cashews or almonds to the batter or as a garnish.
10. Presentation:
    • Garnish: Garnish with fresh cilantro or grated coconut before serving for a touch of freshness and visual appeal.

With these tips and tricks, you’ll be able to create a delicious and satisfying Handvo that’s perfectly textured and full of flavor. Enjoy the process and the tasty results!

Serving Suggestions:

Yogurt and Chutneys

• Plain Yogurt: A dollop of plain yogurt adds a cool, creamy contrast to the spiced Handvo.
• Mint Chutney: A refreshing mint chutney with cilantro and green chilies can complement the flavors beautifully.
• Tamarind Chutney: Sweet and tangy tamarind chutney adds a lovely contrast to the savory Handvo.
• Coconut Chutney: A traditional coconut chutney made with grated coconut, green chilies, and tempering is a classic choice.

2. Pickles

• Mango Pickle: A spicy, tangy mango pickle pairs well with the rich flavors of Handvo.
• Lemon Pickle: The zesty and spicy lemon pickle adds a tangy kick to each bite.

3. Side Salads

• Kachumber Salad: A simple salad of diced cucumbers, tomatoes, onions, and coriander with a squeeze of lemon juice is refreshing and balances the richness of Handvo.
• Beetroot Salad: A mildly spiced beetroot salad with lemon and herbs can add a sweet and tangy flavor contrast.

4. Accompaniments

• Sambhar: A flavorful South Indian lentil stew can be served alongside Handvo for a hearty meal.
• Raita: A cooling raita, such as cucumber or boondi raita, offers a refreshing counterpoint to the spices in Handvo.

5. Additional Toppings

• Fresh Herbs: Garnish with fresh cilantro or mint for a burst of freshness.
• Grated Coconut: A sprinkle of fresh grated coconut can enhance the texture and flavor.

6. For a Full Meal

• Dal and Rice: Serve Handvo with a simple dal (lentil curry) and steamed rice for a complete, balanced meal.
• Stuffed Parathas: Accompany Handvo with stuffed parathas, such as aloo or paneer parathas, for a filling meal.

7. Snacking Options

• Tea: Handvo is great with a cup of chai (Indian tea) for a delightful snack.
• Coffee: Pairing with coffee works well if you prefer a different kind of beverage.

8. Presentation Ideas

• Cut into Squares: Serve Handvo cut into neat squares or wedges for easy sharing and serving.
• Garnish: Add a garnish of chopped fresh herbs or a sprinkle of sesame seeds for visual appeal.

These suggestions should help you create a well-rounded and delicious meal or snack experience with your Handvo. Enjoy experimenting with different combinations to find your perfect pairing!

FAQs:

1. What is Handvo?

• Answer: Handvo is a traditional Gujarati savory cake made from fermented rice and lentil batter, mixed with vegetables and spices. It has a unique texture and flavor, often enjoyed as a snack or light meal.

2. Can I use a different type of dal instead of urad dal and chana dal?

• Answer: While urad dal and chana dal are traditional, you can use a combination of other dals like moong dal or toor dal if you don’t have them on hand. The texture and flavor might vary slightly.

3. Is it necessary to ferment the batter?

• Answer: Fermentation is not strictly necessary but adds a tangy flavor and improves the texture. If you prefer, you can use yogurt and let the batter sit for a few hours to achieve a similar effect.

4. How do I know if the batter is the right consistency?

• Answer: The batter should be thick, similar to pancake batter. It should be smooth but still have some texture. If it’s too runny, add a bit of rice flour or besan to thicken it.

5. Can I make Handvo without an oven?

• Answer: Yes, you can cook Handvo on the stovetop. Use a heavy-bottomed pan or a cast-iron skillet. Cover with a lid and cook on low heat until the Handvo is cooked through, checking occasionally.