Handvo
An authentic vegetarian recipe from Gujarat, India
Cook Time
45 mins
Servings
4 servings
Difficulty
MediumCategory
VegetarianIngredients
For 4 servings
200g Rice
60g Chana dal (split chickpeas)
40g Toor dal (split pigeon peas)
40g Urad dal (split black lentils)
200g Sour yogurt
200g Bottle gourd (lauki), grated
100g Carrot, grated
3piece Green chillies
15g Fresh ginger
4piece Garlic cloves
3g Turmeric powder
4g Red chilli powder
3g Baking soda
60ml Oil
5g Mustard seeds
15g Sesame seeds
15piece Curry leaves
3piece Dried red chillies
8g Salt
19 ingredients needed
💡 Pro Tip: Gather all ingredients before you start cooking for a smooth preparation process.
Cooking Instructions
Follow these step-by-step instructions to prepare this authentic dish
Wash and soak the rice and all three dals together in water for 6–8 hours. Drain and grind into a coarse batter using minimal water.
Click to mark as complete
Mix the batter with yogurt, cover, and ferment overnight or for 8 hours in a warm place until slightly sour and bubbly.
Click to mark as complete
Squeeze out excess water from the grated bottle gourd and carrot. Add to the fermented batter along with minced green chillies, grated ginger, garlic paste, turmeric, red chilli powder, and salt. Mix well.
Click to mark as complete
Just before cooking, add baking soda and mix gently. The batter should be thick but pourable.
Click to mark as complete
Heat 2 tablespoons of oil in a heavy-bottomed pan or cast iron skillet over medium heat. Add mustard seeds and let them splutter. Add sesame seeds, curry leaves, and dried red chillies. Fry for 30 seconds.
Click to mark as complete
Pour the batter into the pan over the tempering. Spread evenly to about 2 cm thickness.
Click to mark as complete
Drizzle 1 tablespoon of oil around the edges. Cover with a lid and cook on medium-low heat for 15–18 minutes until the bottom is golden and crisp.
Click to mark as complete
Carefully flip the handvo using a large plate. Slide it back into the pan and cook the other side for 10–12 minutes until golden and cooked through.
Click to mark as complete
Insert a toothpick in the center — it should come out clean when done.
Click to mark as complete
Cool for 5 minutes before cutting into wedges. Serve with green chutney and tamarind chutney.
Click to mark as complete
Chef's Tips
Fermentation is key — a well-fermented batter gives handvo its characteristic tangy flavor and light texture.
Squeeze the bottle gourd very well; excess moisture will prevent the handvo from crisping up.
A cast iron pan gives the best crust; a non-stick pan works but won't give the same crunch.
Handvo can also be baked in an oven at 180°C for 35–40 minutes for a healthier version.
About This Dish
Handvo is a traditional vegetarian dish from Gujarat, India. This authentic recipe provides exact measurements for cooking 4 servings.
- Fermentation is key — a well-fermented batter gives handvo its characteristic tangy flavor and light texture. - Squeeze the bottle gourd very well; excess moisture will prevent the handvo from crisping up. - A cast iron pan gives the best crust; a non-stick pan works but won't give the same crunch. - Handvo can also be baked in an oven at 180°C for 35–40 minutes for a healthier version.
Category
Vegetarian
Cook Time
45 mins
Servings
4 servings
Difficulty
Medium