Gujarati handvo | Gujarati handvo in kadai | mixed dal-rice handvo | handva recipe

Handvo is a popular Gujarati farsan.  Traditionally handvo is baked in a special hadva cooker, but in this recipe, I bake hadva in regular kadai which is an easy and batter option than hadva cooker. Also the prepared hadva is soft, fluffy, and tastes like all Gujarati food. So with a little planning, breakfast or dinner can be made it quickly and served with your favorite chutney. Do try this!

• In handva batter, use small grain rice varieties like khichdiya or jeerasar rice. Also, the quantity of rice and dal should be equal.
• Handva batter should be medium thick, also whisk the batter well so air particles incorporate into it and hanvo become soft.
• The fermentation handva batter is the key step for the soft and crispy handvo. Typically 6 hours or overnight fermentation is more than sufficient in humid weather. But if you live in a cold region, you can keep it under direct sunlight during the day and in a preheated oven during the night.
• I add only grated lauki into hadva batter, but you can use different types of vegetables to make handvo healthy and nutritious.
• Traditionally hadva is made into a special handva cooker, but I bake handva in kadai for 35-40 minutes on low flame till fluffy and crispy from the lower side.

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Recipe video

Gujarati handvo | Gujarati handvo in kadai | mixed dal-rice handvo | handva recipe

Author Nehas Cook Book

5 from 1 vote

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Prep Time 5 minutes mins

Cook Time 40 minutes mins

8 hours hrs

Total Time 8 hours hrs 45 minutes mins

Course Breakfast, Snack

Cuisine Gujarati, Indian

Servings 4

Ingredients

 

1x2x3x

For handva batter

• ▢ 1 cup small grain rice
• ▢ ½ cup chana dal
• ▢ ¼ cup toor dal
• ▢ ¼ cup urad dal
• ▢ ¼ tsp methi dana
• ▢ ½ cup soar curd
• ▢ ¼ cup water or as required

For Gujarati handva

• ▢ Hadva batter
• ▢ Salt to taste
• ▢ 2 tbsp green chilli paste
• ▢ 1 tsp ginger paste
• ▢ 1 tsp garlic paste
• ▢ 2 cup grated lauki - dudhi
• ▢ 2 tbsp crushed peanut
• ▢ ½ tsp turmeric powder
• ▢ 1 tsp red chilli powder
• ▢ ½ tsp black pepper powder
• ▢ 1 tsp sugar
• ▢ ¼ tsp baking soda+ water
• ▢ 3 tbsp oil
• ▢ ¼ tsp mustard seeds
• ▢ ¼ tsp cumin seeds
• ▢ 1 tsp sesame seeds
• ▢ 5-6 curry leaves
• ▢ Pinch of hing
• ▢ 1 dry red chilli
• ▢ Garnish: sesame seeds and red chilli powder

Instructions

• In a bowl, add rice, chana dal, toor dal, urad dal, and methi dana. Wash and soak it for 4-5 hrs.
• Remove water and add soaked dal and rice into the mixture jar. Also, add ½ cup curd and some water. Do not add more water while grinding the batter.
• Grind it into a thick paste. Do not grind it into a smooth paste.
• Hadva batter is ready. Cover and ferment batter for 4-5 hrs or overnight in a warm place.
• The batter becomes fluffy and properly fermented.
• Then in a batter, add salt, green chili paste, ginger paste, garlic paste, grated lauki, crushed peanuts, turmeric powder, red chili powder, black pepper, and sugar. mix well.
• Now add baking soda and some water. mix well.
• Then in a pan, add oil, mustard seeds, cumin seeds, sesame seeds, curry leaves, a pinch of thing, and dry red chili. Mix well.
• Switch off the gas and add tempering into the batter. mix well.
• Now, in a kadai add some oil and grease it.
• Then, on medium flame heat a tawa and place kadai on it.
• Now in the center, place glass and pour handva batter from the sides. (refer to video)
• Then add some tempering, sesame seeds, and red chili powder to it.
• Cover and bake handva for 35-40 minutes on low-medium flame till it becomes fluffy and properly cooked from the inside.
• Remove from pan and cool down cooked handva completely.
• De-mould handva and Cut into the desired shape.
• Serve with crispy handvo with green chutney.

Notes

• use small grain rice for handva batter. the proportion of rice and 3 dal mixture should be equal.
• add slightly hot water so the soaking time of grains will reduce.
• use sour curd while making handva batter.
• make slightly thick and pouring consistency of the batter.
• rest batter for 6-8 hrs or overnight, so it will properly be fermented.
• addition of baking soda helps to fluffy handvo.
• if your pan is not a heavy bottom, then place tawa before baking the handva.
• bake handva for 35-40 min on low-medium flame.
• hadva taste great when it is served hot.

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