3 May, 2021
GUJARATI HANDVO/ಗುಜರಾತಿ ಹಾಂಡ್ವೋ
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I felt like…… Gujarati Handvo is nothing but Karnataka’s our own aday dosay/adai dosa made in a different shape and flavour which is being enhanced with few extra set of ingredients which are added in the form of tempering.
In one of the food groups on face book, which consists basically all types of Guajarati cuisine, I often get to see the recipe and pics of their traditional, healthy and wonderful dish called Handvo. When for the first time, I noticed the ingredients it includes, I realised that it is more or less similar to our Karnataka special aday dosay/adai dosa.
Mixed lentil – rice handvo is a traditional Gujarati farsan which translates to savory cake. Those same set of ingredients are used in this recipe, which all we put for making aday dosay/adai dosa. It is just the method of making it ie …its shape and those extra herbs like white sesame seeds and crushed coriander seeds makes the big difference. However there are many variations are there while putting the ingredients and their proportions like only lentils, rice + lentils, only two or three lentils, rice+lentils+Pulses to adding methi seeds or sour curd or flattened rice etc etc, like how we do while making adai dosa/aday dosay. There are definitely many similarities one can find. And one more big difference between aday dosay and handvo is, we never ferment aday dosay batter unlike they do in handvo batter.
Like our aday dosay/adai dosa, Handvo is also a most healthy, Protein packed, nutrients rich consisting of antioxidants, fiber rich, filling dish. Besides I have added a good amount of fenugreek seeds to get it fermented well while making it healthier. I have not put eno/fruit salt in this recipe.
However, as I have noticed, the Gujarati people serve the handvo along with green chutney or red chutney or tomato ketchup or imli ki chutney. But at my place, Suresh would not like it to relish with any of these above mentioned chutneys, so I made the regular fresh coconut chutney to go with it.
Apart from this, they Put variety of vegetables in the handvo and the most common vegetable used is bottle gourd. They say, we can add any or mixed vegetables like grated potato, grated bottle gourd, chopped fenugreek leaves, grated capsicum, grated cabbage, soaked bengal gram, soaked moong dal etc to the batter. And I want to try adding cucumber, broccoli, cauliflower, french beans, fresh green peas etc as well. But today I have put only grated carrot and boiled corn. And I shall very soon update/post the Baked handvo Pics here.
Now let us have a look at how to make this crisp on outside and spongy soft inside, lentil – rice handvo recipe which is a ideal dish for both tea-time or breakfast.
Ingredients : Measuring cup used – 250 ml
- Rice/akki – 1&1/2 Cup
- Pigeon peas/arahar dal/togari bele – 1/2 Cup
- Bengal gram/kadale bele – 1 cup
- Black gram/uddina bele – 1/2 cup
- Split green gram/hesaru bele – 1/2 cup
- Dried green chickpeas – 1/4 cup
- Rice flakes/avalakki – 1/4 cup
- Fenugreek seeds/menthya – 1 tsp
- Salt – to taste
- Oil to sprinkle
Others :
- Oil – 1 tbsp
- Grated carrot – 2 medium sized
- boiled corn – 1/2 cup
- Green chili paste – 1 tbsp
- Ginger (grated) – 1 tbsp
- Coriander leaves – 1/4 cup
- Curry leaves – 2 to 4 sprigs
- Turmeric powder – 1/2 tsp
- Black pepper powder – 1/2 tsp
- Hing – 1/8 tsp
- Sugar – 1 tbsp
For seasoning :
- Mustard seeds – 1 tbsp
- Crushed coriander seeds – 1 tbsp
- Cumin seeds – 1 tbsp
- White sesame seeds – 1 tbsp
PROCEDURE :
- Gather all the items listed below the heading ‘Ingredients‘ from 1 to 8, rinse them all well and soak in enough water for 5 to 6 hours
- After that, grind the mixture by adding salt and most importantly adding very less water into a thick, slightly coarse batter , whisk using your Palm for a minute, cover and let it ferment for 6 to 8 hours or overnight
- Again whisk the fermented batter using a ladle or with your palm well, then add grated carrot, hing, ginger, coriander leaves, boiled corn, sugar, curry leaves , oil, turmeric powder and pepper powder and combine everything well also add the green chili paste and mix again
- Now in another bowl/cup, gather all the ingredients listed below the heading ‘for seasoning‘, mix and keep it ready. This is the big difference I was mentioning above between the aday dosay and the handvo, though we put cumin seeds as well into the dosay
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- Heat a karahi/deep pan, add 2 tsp of oil, Put 1 tsp of seasoning mixture and on top of it pour 1 to 2 ladle full of batter, cover and let it cook on low heat for 10 to 15 minutes or until done. You can sprinkle sesame seeds on top also. You can make whatever size you want, big or small but one thing you just need to check if it is cooked fully and properly
- Slowly flip the handvo, cover and let it cook on the other side too
- Remove from the an and serve with any kind of chutney of your choice
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Are you searching for some unusual and healthy chutney recipes ? You can check them below……
- Almond chutney
- Figs chutney
- Walnut chutney
- Sesame seeds chutney
- Black sesame seeds chutney
- Curry leaves chutney
- Indian borage/ajwain leaves chutney
- fenugreek leaves/methi chutney
- Ripe mango chutney
- Fresh green grapes chutney
- Pineapple chutney
- Pineapple bengal gram chutney
- carrot chutney
- Cabbage chutney