Handvo is essentially a savoury cake made in the Western Indian state of Gujarat. Made with rice and lentils, Handvo need just some Green Chutney on the side.
Grind with the dahi into a fine paste. Add as little water as possible while grinding.
Take the batter out into a large bowl.
Cover and set aside to ferment for 6 to 8 hours. The batter will not rise as it ferments, but you will see some bubbles to indicate fermentation.
Grind the green chillies and ginger to a fine paste.
Add the green chilli-ginger paste, grated lauki, red chilli powder, turmeric, salt, and sugar to the fermented batter.
Mix with a gentle hand.
Just before making the Handvo, add the lemon juice and soda.
Mix well.
Making the Handvo in a Pan or a Wok
Divide the batter into 4 portions (I use guesstimates :)).
In a deep pan or kadhai, overmedium flame, add 1/2 tbsp oil.
Add the 1/4 tsp mustard seeds and wait till they splutter.
Add 1/2 tsp sesame seeds and hing. Stir-fry for a few seconds.
Gently pour 1 portion of the batter into the pan.
Over medium flame, cook covered for 7 to 10 minutes. Ensure that the flame is not too high because then the Handvo will brown quickly on the outside but remain uncooked on the inside.
Check at regular intervals and drizzle a few drops of oil along the edges if you so feel.
When the surface of the Handvo dries out, it is time to flip the Handvo.
Using a spatula, gently loosen the edges of the handvo working your way to the middle so that you can flip it over. Ensure that the side that was touching the pan is golden brown and crisp.
Flip the Handvo.
Drizzle 1/2 tsp oil along the edges.
Over a low-medium flame, cook covered for 5 to 7 minutes.
To ensure that the Handvo is cooked, gently insert a fork or a sharp knife and pull it out. It should come out clean and dry.
Remove the Handvo from the pan.
Cut into quarters and serve hot with Green Chutney.
Making the Handvo in an Appam Pan
Add a few drops of oil to each cavity of the Appam Pan.
Over medium flame, heat the Appam Pan.
Add a few mustard seeds and wait till they splutter.
Add sesame seeds and a tiny pinch of hing. Wait for 5 to 10 seconds.
Spoon enough batter to just fill each cavity till it is almost full.
Cover the Appam Pan.
Over low-to-medium flame, cook the mini Handvo for 5 to 7 minutes.
When the side facing up dries out, it is time to flip the Handvo.
Using a small sharp knife, loosen the edges of the Handvo and flip it over. In a non-stick pan, you can simply rotate them.
Drizzle 2-3 drops of oil along the edges of each Handvo.
Cook covered for 5 to 7 minutes.
Remove the Handvo from the Appam Pan.
Serve hot with Green Chutney.
Notes
While Making the Handvo in an Appam Pan takes much longer, it uses much less oil.
Always cook Handvo on a low-to-medium flame as it has to cook well inside.
If you want to store the Handvo batter, just refrigerate the ground dal paste after it has fermented. Add the rest of the ingredients just before making the Handvo.
Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!