Welcome to a journey through the flavors of Gujarat with a delicious traditional dish, the Handvo. This savory cake, packed with vegetables and lentils, offers a delightful mix of health and taste. Let's delve into how you can prepare this delightful dish in your own kitchen.
Understanding Handvo
Handvo is not just a dish but a culinary gem of Gujarati cuisine, characterized by its unique preparation method which combines the wholesomeness of millets, lentils, and spices. Here’s what makes Handvo special:
- Texture: A perfect balance of crispy edges and a soft, fluffy interior.
- Flavor: A harmonious blend of sweetness from jaggery, slight tang from fermentation, and savory spices.
- Nutrition: Rich in protein from lentils and iron from bottle gourd (Lauki).
- Versatility: Can be enjoyed at any time of the day, be it breakfast, lunch, or dinner.
Ingredients for Handvo
Before we move to the steps, let’s look at the ingredients you’ll need:
| Ingredient | Quantity |
|---|---|
| Rice | 1 cup |
| Chana Dal (split chickpeas) | 1⁄2 cup |
| Moong Dal (green gram split) | 1⁄4 cup |
| Urad Dal (black gram split) | 1⁄4 cup |
| Sour Yogurt | 1 cup |
| Bottle Gourd (grated) | 1 cup |
| Carrot (grated) | 1⁄4 cup |
| Fenugreek Leaves (methi) | A handful, chopped |
| Ginger-Green Chili Paste | 1 tbsp |
| Baking Soda | 1⁄2 tsp |
| Salt | to taste |
| Sugar or Jaggery | 1 tbsp |
| Turmeric Powder | 1⁄2 tsp |
| Asafoetida (Hing) | A pinch |
| Mustard Seeds | 1 tsp |
| Carom Seeds (Ajwain) | 1⁄2 tsp |
| Sesame Seeds | 1 tsp |
| Oil | for tempering and brushing |
Preparation Steps
Soaking and Grinding
- Soak: Soak the rice and dals together for at least 5-6 hours or overnight.
- Grind: Drain and grind the soaked grains and pulses into a coarse batter, adding a little water. The consistency should be like that of idli batter.
Fermentation
- Mix the batter with sour yogurt and let it ferment for 8-10 hours or overnight in a warm place. The batter should rise and have a sour, fermented aroma.
Preparation of Vegetables
- Grate the bottle gourd and carrot, and chop the fenugreek leaves finely.
Batter Preparation
- Mix: Add the grated vegetables, ginger-green chili paste, salt, sugar, turmeric, and asafoetida to the fermented batter. Stir well.
- Baking Soda: Just before cooking, add baking soda to the batter and mix gently.
Cooking Handvo
🔥 Note: For best results, use a non-stick pan with a lid or bake in an oven if you prefer less oil.
- Heat the Pan: Heat some oil in a heavy-bottomed or non-stick pan.
- Temper: Add mustard seeds, let them crackle, then add carom seeds and sesame seeds.
- Pour: Pour the batter into the pan, spreading it evenly. Lower the heat.
- Cook: Cover with a lid and let it cook on low heat for about 20 minutes. Check occasionally to ensure it’s not burning.
- Flip: When the top looks set, carefully flip the Handvo and cook the other side for 10-15 minutes.
Final Touches
- Tempering: Once cooked, apply a little oil on top and sprinkle some sesame seeds. For added flavor, you can also temper with a tadka of mustard seeds, cumin seeds, and curry leaves.
The delicious Handvo is now ready to serve! Its robust flavor and unique texture make it a favorite in many households. It pairs wonderfully with a tangy Gujarati Kadhi or even just with a simple green chutney. Enjoy this savory delight as a snack or a light meal, and experience the rich flavors of Gujarati culinary tradition.
Can Handvo be made without fermentation?
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While fermentation adds to the flavor, if you’re short on time, you can skip it. Just ensure to add a bit more baking soda to help with the rise and texture, but the taste won’t be as tangy.
Is there a gluten-free version of Handvo?
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Absolutely, you can use millet like Bajra or Jowar flour instead of rice, which will give you a gluten-free Handvo.
What are some variations to the traditional Handvo?
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You can experiment with different vegetables like spinach, zucchini, or even paneer. Some people add a layer of grated cheese for a modern twist.
