Authentic and Easy-to-Make Gujarati Snack "Handvo"
Bite N Sip
Prep Time: 4 Hours
1 cup - Rice ½ cup - Chana dal ¼ cup - Toor dal 2 tbsp - Urad dal ½ cup - Yogurt (curd) 1 cup - Bottle gourd (lauki) grated ½ cup - Cabbage grated ¼ cup - Of carrots grated 3 tbsp - Coriander (finely chopped) ½ tsp - Ginger paste 1 - Green chili (finely chopped) ½ tsp - Sugar ¼ tsp - Red Chilli powder ¼ tsp - Turmeric Powder 2 tsp - Oil ¾ tsp - Salt 1 Teaspoon - baking soda or Eno For tempering 3 tsp - Oil ¾ tsp - Mustard seeds ½ tsp - Cumin seeds 1 tsp - Sesame seeds Curry leaves Pinch of hing (Asafoetida)
Cook Time: 40 MIN
Ingredients
Soak 1 cup rice, ½ cup chana dal, ¼ cup toor dal, and 2 tbsp urad dal for 3-4 hours. Blend with ½ cup yogurt and ½ cup water to get a slightly coarse, smooth handvo batter.
Mix in 1 cup grated bottle gourd, ½ cup grated cabbage, ¼ cup grated carrots, and 3 tbsp chopped coriander.
Add ½ tsp ginger paste, 1 finely chopped green chili, ½ tsp sugar, ¼ tsp chili powder, ¼ tsp turmeric, 2 tsp oil, and ¾ tsp salt to the mixture. Mix until the batter reaches a thick, pourable consistency similar to idli batter.
Add 1 tsp Eno and stir gently. Also, add a pinch of hing to the batter.
Grease a pan or tawa, pour the batter, cover with a lid, and cook on medium flame for 15-20 minutes.
To bake handvo in the oven, preheat to 180°C for 15 minutes, then bake for another 15 minutes.
Heat 1 tbsp oil in a pan over low flame. Add ¾ tsp mustard and ½ tsp cumin seeds. Then, add curry leaves and ½ tsp sesame seeds. Sauté gently for 30 seconds. Sprinkle the tempering over the cooked handvo and allow it to cool. Once cooled, cut into pieces and serve.