Handvo Hustle: Your New Favourite Savoury Cake is Here, Boss!

Namaste, doston! Kem cho? (Hello friends! How are you?) Chef Curry Do’pyaza here, ready to spice up your life with a dish that’s as comforting as a warm hug on a chilly monsoon evening. Today, we are diving deep into the delicious world of Handvo!

Handvo isn’t just food; it’s a feeling. It’s that warm, fuzzy feeling you get when your ba (grandmother) lovingly places a slice on your plate. It is a savory cake, packed with veggies and fermented goodness. It is a staple in Gujarati households, particularly during festivals like Diwali, Uttarayan (kite flying festival), and even just a regular Sunday brunch. It is also a perfect dish to make during the monsoon season when you crave something warm and comforting.

A Little Handvo History, My Friend

Handvo has been around for generations. It is believed to have originated in Gujarat, India. It is a testament to the resourceful nature of Indian cooking, using simple ingredients and fermentation to create a nutritious and flavorful dish. The fermentation process not only adds a unique tang but also makes it easier to digest. Our ancestors were clever, weren’t they?

Let’s Get Cooking!

Preparation Time: 20 minutes (plus 4-6 hours for soaking and fermentation)
Cooking Time: 30-40 minutes

The Good Stuff: Ingredients

1 cup Rice (Chawal)
½ cup Split Chickpea Lentils (Chana Dal)
¼ cup Pigeon Pea Lentils (Toor Dal)
¼ cup Black Gram Lentils (Urad Dal)
1 cup Bottle Gourd, grated (Lauki)
½ cup Carrots, grated (Gajar)
½ cup Green Peas (Matar)
1 cup Sour Yogurt (Dahi)
1 tbsp Ginger-Green Chili Paste (Adrak-Mirchi ka Paste)
1 tsp Turmeric Powder (Haldi Powder)
1 tsp Red Chili Powder (Lal Mirch Powder)
1 tsp Coriander-Cumin Powder (Dhania-Jeera Powder)
1 tsp Sugar (Cheeni)
Salt to taste (Namak)
2 tbsp Vegetable Oil (Tel)
1 tsp Mustard Seeds (Rai)
1 tsp Cumin Seeds (Jeera)
A pinch of Asafoetida (Hing)
2 tbsp Sesame Seeds (Til)
2 tbsp chopped Cilantro (Hara Dhaniya)

For the Zesty Green Chutney:

1 cup fresh Cilantro (Hara Dhaniya)
½ cup fresh Mint (Pudina)
2-3 Green Chilies (Hari Mirch)
1 inch Ginger (Adrak)
1 tbsp Lemon Juice (Nimbu ka Ras)
Salt to taste (Namak)

Let’s Get Cooking! Step-by-Step

Soak the Goodness: 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 4-6 hours, or overnight. This helps them soften and ferment properly.
Grind to Perfection: After soaking, drain the water and grind the mixture into a smooth, thick batter. Add a little water if needed, but be careful not to make it too runny.
Ferment for Flavor: Cover the batter and let it ferment in a warm place for another 4-6 hours. This is where the magic happens! The fermentation process gives Handvo its signature tangy taste.
Prep the Veggies: While the batter is fermenting, grate the bottle gourd and carrots. Keep the green peas ready.
Mix it Up: Once the batter has fermented, add the grated bottle gourd, carrots, green peas, sour yogurt, ginger-green chili paste, turmeric powder, red chili powder, coriander-cumin powder, sugar, and salt to the batter. Mix everything well.
Time to Temper: Heat the oil in a small pan. Add the mustard seeds. When they start to splutter, add the cumin seeds and asafoetida. Pour this tempering over the batter and mix well.
Get Ready to Bake (or Cook!): Grease a baking pan or a deep, heavy-bottomed pan. Pour the batter into the pan and sprinkle sesame seeds and chopped cilantro on top.
Bake it Till Golden:
- Oven: Bake in a preheated oven at 350°F (175°C) for 30-40 minutes, or until a toothpick inserted into the center comes out clean.
- Stovetop: Cover the pan and cook on low heat for 30-40 minutes, or until the Handvo is cooked through. You can check by inserting a knife; it should come out clean.
Cool and Serve: Let the Handvo cool slightly before cutting it into squares or wedges. Serve warm with a generous dollop of fresh green chutney.

For the Zesty Green Chutney:

In a blender, combine cilantro, mint, green chilies, ginger, lemon juice, and salt.
Add a little water to help the blending process.
Blend until you get a smooth, vibrant green chutney. Adjust the seasoning to your taste.

Chef Curry’s Top Tips for a Killer Handvo:

Sour Yogurt is Key: The sourness of the yogurt is crucial for the fermentation process and the overall flavor of the Handvo. If your yogurt isn’t sour enough, you can add a squeeze of lemon juice.
Don’t Overmix: Be gentle when mixing the batter after fermentation. Overmixing can deflate the batter and result in a dense Handvo.
Patience is a Virtue: Don’t rush the fermentation process. The longer you ferment, the tangier and more flavorful your Handvo will be.
Experiment with Veggies: Feel free to add other vegetables like spinach, fenugreek leaves, or even leftover cooked vegetables. Get creative!

Handvo: Your Way

Gas Stove: Use a heavy-bottomed pan and cook on low heat, covering the pan tightly.
Induction Stove: Similar to the gas stove, use a heavy-bottomed pan and control the heat settings.
Pressure Cooker: Grease a small container and place it inside the pressure cooker with a cup of water. Cook for 2-3 whistles on medium heat.
Microwave: Use a microwave-safe dish and cook on high for 8-10 minutes, checking for doneness.
Air Fryer: Cut the Handvo into smaller pieces and air fry at 350°F (175°C) for 10-12 minutes, flipping halfway through.
Slow Cooker/Crockpot: Grease the slow cooker and cook on low for 4-6 hours.

Nutrition Nuggets (Approximate Values per Serving):

Calories: 250-300
Protein: 10-12g
Carbohydrates: 40-45g
Fat: 8-10g
Fiber: 5-7g

Serving Suggestions, My Friend

Serve Handvo warm with green chutney, tomato ketchup, or even a dollop of plain yogurt.
It makes a fantastic breakfast, snack, or even a light meal.
Pack it in your lunchbox for a healthy and satisfying treat.
Enjoy it with a hot cup of chai (tea) for the ultimate comfort food experience.

Your Mission, Should You Choose to Accept It:

Go forth and conquer the Handvo! Try this recipe at home, experiment with different veggies, and share the deliciousness with your family and friends. I promise, they’ll be singing your praises!

Happy cooking, doston! Until next time, keep the spice alive!

Your friend,

Chef Curry Do’pyaza