Moreish Handvo Recipe

So, I just stumbled upon the most intriguing recipe mash-up that you absolutely have to try: it’s like a savory cake meets a vibrant, veggie-filled delight, and trust me, your taste buds are in for a wild ride!

I adore bringing the true tastes of Gujarat into my cooking, and this Moreish Handvo is no exception. It’s a delicious mix of rice and dals—urd, Chana, and toor—that’s cooked with yogurt, creating a light and fluffy, yet satisfying base.

Next, combine that with fresh, springy grated bottle gourd and carrot, and you have a dish that is equal parts healthy and delicious. And then there’s the secret flavor blend of ginger, turmeric, and green chilies that adds a warming kick and irresistible flavor.

When the dish is tempered with mustard and cumin seeds, you have a dish that is incredible for any mealtime. Satisfyingly crunchy on top from sesame seeds, and deliciously soft and fluffy from the first bite to the last, this is a handvo you and everyone you know will love.

Ingredients

• Rice: Provides carbohydrates for energy and is a staple base ingredient.
• Urad Dal: Rich in protein and dietary fiber, aids digestion.
• Chana Dal: High in protein and adds nuttiness and texture.
• Toor Dal: Source of protein and essential nutrients, enhances flavor.
• Yogurt: Adds a tangy flavor and acts as a fermentation agent.
• Bottle Gourd: Low in calories, rich in fiber, promotes hydration.
• Sesame Seeds: Adds nutty flavor and offers healthy fats and minerals.

Ingredient Quantities

• 1 cup rice
• 1/4 cup urad dal
• 1/4 cup chana dal
• 1/4 cup toor dal
• 1 cup yogurt
• 1/2 cup grated bottle gourd (dudhi/lauki)
• 1/4 cup grated carrot
• 1 teaspoon ginger paste
• 2-3 green chilies, finely chopped
• 1/4 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1/4 teaspoon asafoetida (hing)
• 10-12 curry leaves
• 2 tablespoons oil
• 1 teaspoon baking soda
• Salt to taste
• 1 tablespoon sugar
• 2 tablespoons sesame seeds
• Handful of fresh coriander leaves, chopped
• 1 tablespoon lemon juice

How to Make this

1. Wash the rice, urad dal, chana dal, and toor dal in a colander under running water until the water runs clear. Immerse them in a large pot or bowl with enough water for 6-8 hours or overnight.

2. Soak the rice and dals, and then blend them with the yogurt until smooth. Add water if necessary to get a thick, pouring consistency.

3. Pour the batter into a large mixing bowl. Stir in the following ingredients: grated bottle gourd, grated carrot, ginger paste, chopped green chilies, turmeric powder, red chili powder, salt, sugar, and lemon juice. Mix well.

4. C over the batter and allow it to ferment for 8 to 10 hours or until it has risen and is bubbling on the surface.

5. An oven should be heated to a temperature of 180°C (350°F).

6. In a pan, heat oil over a medium flame. Add the mustard seeds, cumin seeds, asafoetida, and curry leaves; saute until the mustard seeds pop.

7. Temper the batter after fermentation. Add baking soda and mix gently but thoroughly.

8. Oil a 9-inch baking dish. Pour the batter into the dish, spreading it evenly.

9. Distribute the sesame seeds profusely over the surface of the batter.

10. Bake for 30-40 minutes or until the top is golden brown and a toothpick inserted into the center comes out clean. Garnish with fresh coriander leaves. Let it cool slightly before cutting into squares and serving.

Equipment Needed

1. Colander
2. Large pot or bowl
3. Blender
4. Large mixing bowl
5. Pan
6. Spoon or spatula
7. 9-inch baking dish
8. Oven
9. Measuring cups and spoons
10. Grater
11. Knife
12. Chopping board
13. Small bowl (for tempering)
14. Toothpick

FAQ

• What is Handvo?Handvo is a savory cake from Gujarat, made with rice, lentils, and veggies. You can serve it as a snack, or for breakfast, and it’s great with just about any kind of chutney.
• Can I use other vegetables in this Handvo recipe?Indeed, the dish can be made with an assortment of other wholesome, grated vegetables. All you need do is adjust the quantity of the vegetables and the seasonings accordingly so that the flavors do not overwhelm or get lost in the batter. Try the following:

  • Grated zucchini, or any other summer squash.

  • Grated carrot.

  • Grated sweet potato or other winter squash.

  • Chopped spinach or other hardy greens, such as kale or chard.

• Is it necessary to ferment the Handvo batter?No, we don’t need yeast fermentation in this recipe. Instead, we use baking soda. Yogurt and baking soda together give plenty of leavening.
• Can I make Handvo gluten-free?Yes, confirm that your asafoetida (hing) is gluten-free, as some brands might have wheat flour.
• What can I serve Handvo with?A side of green chutney or yogurt makes a tasty accompaniment to handvo.
• Can Handvo be baked instead of pan-cooked?Definitely. Handvo can be baked at 350 degrees Fahrenheit, which is equal to 175 degrees Celsius. It should be baked for 30 minutes to 40 minutes or until it is golden brown and appears fully cooked.

Moreish Handvo Recipe Substitutions and Variations

You can use quinoa instead of rice for a nutty flavor and extra protein.
You can use moong dal instead of urad dal. This switch will affect the flavor slightly but still result in a dish that works well.
If you lack bottle gourd, zucchini can serve as an alternative.
Coconut yogurt can substitute for conventional yogurt and provide a dairy-free option.
Lemon juice can be replaced by lime juice to achieve a flavor that is similarly tangy.

Pro Tips

1. Proper Fermentation: Ensure the batter has fermented well by keeping it in a warm place. A well-fermented batter will appear bubbly and have a slightly sour aroma, enhancing the dish’s flavor and texture.