5 Steps to Perfect Gujarati Handvo with Ghau no Kakaro and Kanki Kormu

Gujarati cuisine boasts an array of dishes that are not only delicious but also nutritious. One such beloved dish is the Handvo, a savory cake made from fermented rice and lentil batter, enriched with vegetables and spices. This dish is versatile, often served as a snack, breakfast, or even a light dinner. In this blog post, we'll dive into making the perfect Gujarati Handvo using ingredients like Ghau no Kakaro (wheat husk) and Kanki Kormu (coconut cream). Let's explore how to make this traditional yet innovative version of Handvo in five easy steps.

Step 1: Preparation of the Batter

The foundation of any good Handvo lies in its batter. Here’s how to prepare it:

• Ingredients:
  • 2 cups rice
  • 1 cup split yellow pigeon peas (tuvar dal)
  • ½ cup split Bengal gram (chana dal)
  • ½ cup split green gram (mung dal)
  • 1 cup yogurt
  • 2 tbsp Ghau no Kakaro (wheat husk)
  • Water as needed
• Process:
  1. Wash rice and all lentils thoroughly.
  2. Soak them together for at least 4-5 hours or overnight.
  3. Grind them with yogurt to make a coarse batter, ensuring some graininess for texture.
  4. Add Ghau no Kakaro to the batter for additional flavor and to enhance fermentation.
  5. Leave the batter to ferment in a warm place for at least 8-10 hours or until it slightly rises and turns slightly sour.

⏰ Note: The fermentation time can vary based on the room temperature. A warmer environment might ferment the batter faster.

Step 2: Making the Tempering

The tempering adds an aromatic touch to the Handvo, here’s how to prepare it:

• Ingredients:
  • 2 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 2 tsp sesame seeds
  • 10-12 curry leaves
  • 1-2 green chilies, finely chopped
  • ¼ tsp asafoetida (hing)
• Process:
  1. Heat oil in a small pan.
  2. Add mustard seeds and let them crackle.
  3. Add cumin seeds, sesame seeds, curry leaves, and green chilies.
  4. Finally, add asafoetida, stir quickly, and set aside to cool slightly.

Step 3: Adding Vegetables and Seasoning

Vegetables not only add nutrition but also enhance the texture of Handvo. Here’s what to do:

• Ingredients:
  • 1 cup grated bottle gourd (lauki)
  • ½ cup grated carrots
  • 1 medium onion, finely chopped
  • 2-3 tbsp coriander leaves, chopped
  • 1 tbsp ginger-garlic paste
  • 2 tbsp Kanki Kormu (coconut cream)
  • 1 tsp turmeric powder
  • Salt to taste
  • 1 tsp red chili powder
  • 1 tbsp sugar (optional)
• Process:
  1. Mix all vegetables into the fermented batter.
  2. Add ginger-garlic paste, turmeric, salt, chili powder, and sugar if using.
  3. Pour in the Kanki Kormu for richness, and adjust the batter consistency with water if needed.

Step 4: Baking the Handvo

Now comes the exciting part - baking the Handvo:

• Process:
  1. Preheat your oven to 180°C (350°F).
  2. Grease a baking dish or a Handvo maker with oil.
  3. Pour half of the batter into the dish.
  4. Sprinkle some of the prepared tempering over it.
  5. Pour the remaining batter, sprinkle the rest of the tempering on top.
  6. Bake for 30-40 minutes or until a toothpick inserted comes out clean.

🥄 Note: If you’re using a traditional Handvo maker, cook covered on a low flame for about 20-30 minutes, turning it occasionally to cook evenly.

Step 5: Serving Suggestions

Once your Gujarati Handvo with Ghau no Kakaro and Kanki Kormu is ready, here are some serving ideas:

• Cut into squares or wedges.
• Serve hot with Green Chutney or Ketchup.
• A side of freshly whipped yogurt complements the flavors well.

In conclusion, making Handvo is an art that blends tradition with innovation. By incorporating ingredients like Ghau no Kakaro for fermentation and Kanki Kormu for a creamy twist, you not only pay homage to Gujarati culture but also give a unique flavor to this beloved dish. With these steps, you are well on your way to mastering this delightful savory cake, ensuring it's both authentic and a bit adventurous. Remember, the key to perfect Handvo is in the quality of ingredients and patience during fermentation. Enjoy your culinary journey with this Gujarati delicacy, and share the joy of traditional yet modern flavors with your family and friends.

Can I use a different type of lentils?

+

Yes, you can experiment with various lentils like urad dal or moong dal, but keep the proportions the same for the best results.

What can I use if I don’t have a Handvo maker?

+

You can use an oven or a large frying pan with a lid, and the recipe will still work wonderfully.

How can I ensure the Handvo is not too dense?

+

Ensure the batter is not too thick. Add water if necessary to achieve a pancake-like batter consistency, and allow proper fermentation time.