Kem Chho, Mitron! Let’s Make Some Dhokla’s Cousin – Handvo!

Namaste and Kem Chho, my dear food-loving friends! Chef Curry Do’pyaza here, ready to whisk you away on another delicious adventure through the vibrant world of Indian cuisine. Today, we are diving headfirst into a savoury delight that hails from the beautiful state of Gujarat: Handvo!

Handvo is like that friendly, slightly quirky cousin of Dhokla. It’s not quite as famous, but it’s just as delicious and packed with wholesome goodness. This savory cake is a staple in Gujarati households, especially during festivals like Diwali, Uttarayan (the kite festival), and Janmashtami. It’s also a popular dish to make during the cooler months, when you crave something warm and comforting. Think of it as a warm hug on a plate!

A Little Handvo History

Handvo has been a part of Gujarati cuisine for generations. Passed down through families, each recipe is a little different, a testament to the love and care that goes into making it. It’s a dish that speaks of tradition, community, and the joy of sharing a delicious meal. Some believe it originated as a way to use leftover lentils and rice, transforming them into something truly special.

Let’s Get Cooking!

Preparation Time: 20 minutes (plus soaking time)
Cooking Time: 40-45 minutes

Ingredients:

Chawal (Rice): 1 cup
Chana Dal (Split Chickpea Lentils): 1/2 cup
Toor Dal (Split Pigeon Pea Lentils): 1/4 cup
Urad Dal (Split Black Lentils): 1/4 cup
Dahi (Yogurt): 1 cup, plain
Lauki (Bottle Gourd): 1 cup, grated
Gajar (Carrot): 1/2 cup, grated
Hara Dhaniya (Fresh Coriander): 2 tablespoons, chopped
Adrak (Ginger): 1 teaspoon, grated
Hari Mirch (Green Chillies): 1-2, finely chopped (adjust to your spice preference)
Lal Mirch Powder (Red Chilli Powder): 1/2 teaspoon
Haldi Powder (Turmeric Powder): 1/2 teaspoon
Hing (Asafoetida): A pinch
Ajwain (Carom Seeds): 1/2 teaspoon
Rai (Mustard Seeds): 1 teaspoon
Jeera (Cumin Seeds): 1 teaspoon
Til (Sesame Seeds): 1 tablespoon
Tel (Oil): 2 tablespoons
Namak (Salt): To taste
Eno Fruit Salt: 1 teaspoon

Instructions:

Soaking Time: In a large bowl, combine the rice, chana dal, toor dal, and urad dal. Wash them well and soak them in enough water for at least 4-5 hours, or even better, overnight. This helps the grains soften and blend smoothly.
Grinding Time: Drain the soaked lentils and rice. Grind them in a mixer or grinder with the yogurt to a smooth, thick batter. Add a little water if needed, but keep the batter relatively thick.
Mixing Magic: Transfer the batter to a large bowl. Add the grated lauki, gajar, chopped coriander, grated ginger, chopped green chillies, red chilli powder, turmeric powder, hing, and ajwain. Mix everything together until well combined. Add salt to taste.
Resting Period: Cover the bowl and let the batter rest for at least 30 minutes. This allows the flavors to meld together beautifully.
Tadka Time: In a small pan, heat the oil. Add the mustard seeds and cumin seeds. When they start to splutter, add the sesame seeds. Fry for a few seconds until the sesame seeds turn golden brown. This is your flavorful tadka!
Baking Time: Preheat your oven to 350°F (175°C). Grease a baking dish (around 9×13 inches) with oil.
Eno Activation: Just before baking, add the eno fruit salt to the batter and mix well. You’ll notice the batter becomes light and airy. This is what gives Handvo its lovely texture.
Pour and Bake: Pour the batter into the greased baking dish. Spread it evenly. Pour the tadka over the top of the batter.
Bake: Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. The Handvo should be golden brown and slightly crispy on top.
Cool and Serve: Let the Handvo cool slightly before cutting it into squares or diamonds. Serve warm and enjoy!

Tips for the Best Handvo:

Soaking is Key: Don’t skimp on the soaking time. It makes a huge difference in the texture of the Handvo.
Yogurt Matters: Use plain, unsweetened yogurt for the best flavor.
Spice It Up: Adjust the amount of green chillies and red chilli powder to your liking.
Fresh is Best: Use fresh vegetables for the most vibrant flavor.
Eno Timing: Add the eno fruit salt just before baking to get the maximum rise.

Different Ways to Cook Handvo:

Gas Stove: You can cook Handvo in a heavy-bottomed pan on the gas stove. Grease the pan well, pour in the batter, cover, and cook on low heat for about 45-50 minutes, or until done.
Induction Stove: Follow the same method as the gas stove, adjusting the heat settings as needed.
Pressure Cooker: Grease a heat-proof dish that fits inside your pressure cooker. Pour in the batter, add about 1 cup of water to the pressure cooker, and place the dish inside. Cook for 2 whistles on medium heat, then reduce the heat and cook for another 10 minutes. Let the pressure release naturally.
Microwave: This is not the ideal method, but in a pinch, you can microwave Handvo. Cook it in short intervals (2-3 minutes) on high power, checking frequently to prevent it from becoming rubbery.
Air Fryer: Preheat your air fryer to 350°F (175°C). Grease the air fryer basket, pour in the batter, and cook for 25-30 minutes, or until golden brown.
Slow Cooker/Crockpot: Grease the inside of your slow cooker. Pour in the batter, cover, and cook on low for 4-6 hours, or until the Handvo is cooked through.

Nutritional Information (Approximate, per serving):

Calories: 250-300
Protein: 10-12g
Carbohydrates: 35-40g
Fat: 8-10g

Serving Suggestions:

Serve Handvo warm with a dollop of fresh yogurt or a side of green chutney.
It’s also delicious with a cup of hot chai!
You can pack it in lunchboxes or take it on picnics.

Your Turn!

Now it’s your turn to try this amazing Handvo recipe at home. I know you’ll absolutely love it! It’s a simple, wholesome, and incredibly satisfying dish that’s perfect for any occasion. So, gather your ingredients, put on your apron, and get ready to create some magic in the kitchen.

Once you’ve made it, share it with your friends and family. Let them experience the joy of this authentic Gujarati delight. And don’t forget to tell me how it turned out! I’m always eager to hear your culinary adventures.

Happy cooking, and until next time, keep those pots simmering and those flavors dancing!

Your friend,
Chef Curry Do’pyaza