Handwa is a traditional Indian savory cake made from fermented rice and lentil batter, originating from the state of Gujarat. Known for its unique, slightly tangy flavor and fluffy texture, handwa can be the star dish for any meal, especially breakfast or a snack. Let's explore the five simple steps to create perfect handwa at home.
Step 1: Preparing the Batter
The secret to a delicious handwa lies in the fermentation of the batter. Here’s how you do it:
- Soak 1 cup of rice and ½ cup of split pigeon peas (toor dal) for about 6 hours in separate bowls.
- After soaking, drain the water and blend the rice with just enough water to make a coarse paste. Do the same with the pigeon peas, but blend it to a smooth paste.
- Mix these two pastes together with ¼ cup of yogurt for a light fermentation. Add salt to taste.
- Let the batter ferment for at least 8 hours or overnight in a warm place, which enhances its taste and makes it fluffy.
👀 Note: For a faster fermentation, you can add a pinch of baking soda to the batter just before cooking.
Step 2: Seasoning and Spices
Before you cook the handwa, add in some spices for that traditional flavor:
- Add 1 tablespoon of grated ginger, 2 finely chopped green chilies, and a handful of chopped fresh coriander.
- Include ½ teaspoon each of turmeric and red chili powder to the mix.
- Season with mustard seeds and cumin seeds, fried in hot oil for tempering, which will add a nutty aroma to the handwa.
Step 3: Adding Vegetables
Handwa is often made with an array of vegetables to add both flavor and nutrition:
| Vegetable | Quantity | Preparation |
|---|---|---|
| Bottle Gourd (Lauki) | 1 cup | Grated |
| Zucchini | 1 small | Grated |
| Carrot | 1 medium | Grated |
| Fenugreek Leaves (Methi) | ½ cup | Finely chopped |
Incorporate these vegetables into the batter, ensuring they are evenly distributed. The moisture from the vegetables will also help in keeping the handwa moist.
Step 4: Cooking the Handwa
Here comes the fun part, where you actually turn the batter into the delicious handwa:
- Heat a greased cast iron skillet or a handwa pan on medium heat.
- Pour a ladle full of batter into the pan, spreading it out to about 1 inch thick.
- Cover and cook for about 10-15 minutes on medium heat, allowing it to rise and cook well.
- Once the top looks dry and the edges turn slightly brown, carefully flip the handwa and cook the other side for another 5-7 minutes.
Step 5: Serving Suggestions
Handwa is best enjoyed hot or warm:
- Serve with a side of tangy green chutney or sweet tamarind chutney for that traditional touch.
- For an Indian breakfast experience, pair it with a cup of masala chai or plain yogurt.
- Alternatively, drizzle some ghee over the handwa for an extra layer of flavor.
With these five steps, you can master the art of making handwa at home, ensuring a delightful experience of Gujarati cuisine. The combination of fermentation, spices, and wholesome ingredients makes handwa not just a treat to the palate but also a healthy dish to enjoy.
🍽️ Note: If you are looking to store handwa for later consumption, it refrigerates well and can be gently reheated in a pan or microwave.
In summary, making perfect handwa at home involves a bit of planning, from soaking the grains to the final cook. The batter's fermentation, the rich spices, fresh vegetables, and a careful cooking process all contribute to its unique taste. Following these steps will not only yield a delicious handwa but also help you in understanding the intricacies of Indian culinary arts.
How long does the handwa batter need to ferment?
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The batter needs at least 8 hours to ferment. However, overnight fermentation can enhance the taste and texture.
Can I make handwa without a special handwa pan?
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Yes, a cast iron skillet or any non-stick pan can be used to cook handwa, just ensure you spread the batter evenly.
Is it possible to make handwa vegan?
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Yes, replace yogurt with a non-dairy alternative like coconut yogurt or skip the fermentation by adding baking soda just before cooking.
