The handvo is a dish from Gujarati cuisine. It can be prepared in two ways; using mixed flour or freshly ground dals/lentils. For ease, people usually prefer the flour method, but I always prefer freshly ground dals. It is healthier and even tastes fresh. For making it more nutritious, I have used 5 types of dal and lots of vegetables like bottle gourd, carrots, coriander, peas, garlic, ginger, and green chili. It also has the benefits of curd and sesame seeds. Mouthwatering! Worth trying!
Rest time: 15 Hours
Prep time: 20 Mins
Cook time: 20 Mins/pancake
1/2 and 1/4 cup pigeon lentils (Toor dal)
1/2 and 1/4 cup bengal gram lentils (Chana dal)
1/2 cup rice
1/4 cup split skinned black gram (Urad dal)
1/4 cup split red lentils (Masoor dal)
1/4 cup yellow split lentils (Moon dal)
1 and 1/2 cup curd
1 cup grated bottle gourd
1 cup grated carrot
1/4 cup peas
1/4 cup coriander
2 green chili
20-25 cloves garlic
Small piece of ginger
5 tbsp oil
2 tsp red chili powder
1 tsp turmeric powder
2 tsp coriander powder
2 tsp dry achar masala
1/2 tsp garam masala
4 tsp sesame seeds
3 tsp jaggery powder
Salt to taste
Mustard seeds for tempering
Curry leaves for tempering
Sesame seeds for tempering.
How to prepare batter for Handvo?
Take all dal/lentils in a container. Rinse them properly with clean water and soak them in warm water for around 2 to 3 hours.
After soaking, drain water off it.
Further, add 1/4 amount of soaked lentils in a mixing bowl along with 3 tbsp of curd and grind it to make a smooth batter. Repeat the process for the rest of the dal.
Let the batter rest overnight or for 10-12 hours.
After the resting period, get ready with the grated bottle gourd, grated carrot, green peas, chopped coriander, crushed ginger+garlic+green chili.
Add the above veggies in to the batter and mix it well.
Next, add red chili powder, turmeric powder, coriander powder, sesame seeds, dry achar masala, garam masala, jaggery powder, salt to taste, and oil into it.
Mix well to get a uniform batter.
Note: If the batter doesn’t turn sour overnight, you can even add a lemon at this stage to get a perfect sourness-sweetness balance.
Rest the batter for 15 minutes and then take a pan with oil in it.
Add mustard seeds, sesame seeds and curry leaves into it. Let it splutter.
Add around 2 and 1/2 ladle of batter on top of it and spread it to cover the pan. Finally, spread sesame seeds on it and cover the lid.
Let it cook for 8-10 minutes until the lower surface turns dark brown.
Once it is done, flip it and cook it from another side for more 5-7 minutes, until it gets brown spots.
The best way to check is to insert the knife into it. If it comes clear, Handva is cooked well.
Repeat the process with the rest of batter. It will get you around 4 circles of Handvo.
Let it cool down a bit and serve Mix Dal Vegetable Handvo, cutting into triangles. You can even cut into fingers for kids.