How To Prepare Crispy Gujarati Handvo With A Soft And Flavourful Centre
Gujarati handvo brings together rice, lentils, vegetables and spices in a savoury preparation that works well for breakfast, an evening snack or a light meal. Unlike a conventional cake, it is seasoned with ingredients such as mustard seeds, sesame and curry leaves. The outside develops a golden crust while the inside remains soft.
Preparing handvo involves making a batter that needs time to ferment. This step contributes to its characteristic flavour and texture. Although the traditional preparation takes planning, the ingredients are familiar and the cooking process is manageable once the batter is ready.
For the tempering, keep mustard seeds, sesame seeds, curry leaves and a pinch of asafoetida ready. A small amount of fruit salt or baking soda can be used just before cooking if required.
The fermentation time depends on the room temperature. Once the batter develops a slightly airy texture and a mild fermented aroma, mix in the grated vegetables, ginger, green chilli, turmeric, salt and coriander.
Pour in the batter and level the surface. Cover the pan and cook over a low flame until the bottom becomes golden and the centre is nearly set. Carefully turn the handvo over and cook the other side. A toothpick inserted into the centre should come out without wet batter.
For a more substantial vegetable handvo , you can add grated cabbage or finely chopped beans. Avoid adding too much watery vegetable pulp, as excess moisture can affect the texture. Store leftover pieces in a covered container in the refrigerator and reheat them in a pan to restore some crispness.
Preparing handvo involves making a batter that needs time to ferment. This step contributes to its characteristic flavour and texture. Although the traditional preparation takes planning, the ingredients are familiar and the cooking process is manageable once the batter is ready.
Ingredients you will need
For a medium-sized handvo, use one cup of rice, half a cup of chana dal, a quarter cup of toor dal and two tablespoons of urad dal. You will also need half a cup of grated bottle gourd, one grated carrot, chopped coriander, ginger, green chilli, turmeric, salt and a little oil.For the tempering, keep mustard seeds, sesame seeds, curry leaves and a pinch of asafoetida ready. A small amount of fruit salt or baking soda can be used just before cooking if required.
Prepare the batter
Wash the rice and lentils thoroughly, then soak them in sufficient water for around four hours. Drain and grind them into a slightly coarse batter, adding water gradually. Transfer the mixture to a large bowl, cover it and leave it to ferment in a warm place.The fermentation time depends on the room temperature. Once the batter develops a slightly airy texture and a mild fermented aroma, mix in the grated vegetables, ginger, green chilli, turmeric, salt and coriander.
Cook until golden
Heat a little oil in a thick-bottomed pan. Add mustard seeds, sesame seeds, curry leaves and asafoetida. Once the seeds begin to crackle, spread the tempering across the base.Pour in the batter and level the surface. Cover the pan and cook over a low flame until the bottom becomes golden and the centre is nearly set. Carefully turn the handvo over and cook the other side. A toothpick inserted into the centre should come out without wet batter.
Serving and storage
Allow the handvo to rest briefly before cutting it into wedges. Serve warm with coriander chutney or plain yoghurt. Adjust the green chilli according to your preferred level of heat.For a more substantial vegetable handvo , you can add grated cabbage or finely chopped beans. Avoid adding too much watery vegetable pulp, as excess moisture can affect the texture. Store leftover pieces in a covered container in the refrigerator and reheat them in a pan to restore some crispness.
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