3 May, 2021

GUJARATI HANDVO/ಗುಜರಾತಿ ಹಾಂಡ್ವೋ

Posted in : BREAKFAST RECIPES on May 3, 2021 by : Divya Suresh

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

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