Handvo

📝INGREDIENTS

For the batter: :

• 1 cup rice
• ½ cup toor dal
• 2 tbsp moong dal
• 2 tbsp chana dal
• ½ cup grated bottle gourd
• ¼ cup curd (yogurt) – slightly sour
• ½ tsp turmeric powder
• 1 tsp ginger-green chili paste
• Salt to taste
• 1 tsp sugar (optional)
• ½ tsp baking soda or ENO
• 1 tbsp oil (into the batter)
• Water as needed

For tempering:

• 1½ tbsp oil
• 1 tsp mustard seeds
• 1 tsp sesame seeds
• 1 tsp cumin seeds
• A pinch of hing
• Few curry leaves

Recipe

Soak & Grind:

-Soak rice + dals together for 6–8 hours or overnight.

-Drain and grind to a slightly coarse batter with curd and little water.

Ferment:

-Let the batter ferment overnight or 8 hours in a warm place.

-It should rise a bit and have a slight tang.

Mix the Batter:

-Add salt, turmeric, ginger-chili paste, sugar, grated lauki (squeezed), and oil.

-Just before cooking, add baking soda or ENO and mix gently.

Prepare Tempering:

-Heat oil in a pan.

-Add mustard seeds, cumin, sesame seeds, hing, and curry leaves.

-Let them crackle.

5. Cook Handvo (2 ways):

🔸 Pan Method (Traditional):

-Pour some tempering into a thick-bottomed pan.

-Pour batter over it and level it.

-Cover and cook on low flame for 15–20 minutes until golden base.

-Flip (or oven-bake the top) and cook other side for 5–10 mins.

🔸 Oven Method:

-Preheat oven to 180°C / 350°F.

-Grease a baking dish, pour in batter, top with tempering.

-Bake for 35–45 minutes till golden and a toothpick comes out clean.