Made using fermented rice and lentil batter, Handvo is a specialty of Gujarat made with fresh vegetables, hot chili, and tempered spices. This savory dish has a crunchy, golden-brown crust on the outside and a soft crumb inside. This dish is a great option for potlucks and picnics because of its versatility, serving as a filling breakfast and a tasty meal.
Prep Time: 3 to 4 hour
Total Time: 4 to 5 hour
Serves: 5 to 6 Person
- 1 ½ cups rice flour
- 1 ½ cups chick pea flour
- ½ cup yoghurt
- 300 ml warm water
- 1 medium carrot (chopped)
- 1 medium grated courgette
- 1 medium chopped onion
- 1/2 cup oil
- 1.5 tsp ground cumin
- 3 tsp Himalayan rock salt
- 1 lemon (juice)
- 3 tsp raw brown sugar
- 1 tsp minced green chillies
- 2 tsp fresh ginger (grated or paste)
- 4 Tbsp chopped coriander
- 3/4 tsp citric acid
- 3/4 tsp soda bicarbonate (baking soda)
- To make a thick batter, combine the rice flour, chickpea flour, yogurt, and water. Allow to soak and ferment for 3-4 hours in a slightly warm kitchen area.
- Add the chopped onion, carrot, and courgette to the batter. You can also Grate or blitz the vegetables.
- Now take a small pan and heat the oil, add cloves and cassia bark and allow the aroma to release.
- Then stir in the mustard and cumin, followed by the asafoetida, turmeric, sesame seeds, and bay leaves. Once aromatic, turn off the heat.
- Mix the tempered spices into the batter thoroughly. Add baking soda and mix gently.
- Now pour the batter into the pan and top with sesame seeds.
- Cover the pan with a plate or a lid. Reduce the heat to low and cook until the top surface looks cooked and the bottom surface turns light brown (this will take around 4-5 minutes).
- Flip it gently with a spatula and cook until the other side is golden brown, about 3-4 minutes. & transfer it to a plate.
- Handvo can be served with tea or chutney.