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Handvo Hogaya! Savory Sesame Seed Handvo Recipe from Chef Curry Do’pyaza!

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Chef Curry Do’pyaza

Handvo Hogaya! Savory Sesame Seed Handvo Recipe from Chef Curry Do’pyaza!

Namaste and Kem Chho, doston! Your friendly neighborhood Chef Curry Do’pyaza here, back with another delicious dish to brighten your day!

Today, we’re diving headfirst into the wonderful world of Handvo, a savory cake that’s as comforting as a warm hug on a chilly winter evening. For my Gujarati brothers and sisters, this needs no introduction! You know this dish is a star during festivals like Diwali, Uttarayan, and even just a simple Sunday brunch with the family. Handvo is also a popular dish during weddings and other auspicious occasions.

A Little Handvo History

Handvo hails from the vibrant state of Gujarat, India. It’s a fermented lentil and rice cake, traditionally baked in a heavy cast iron pan. This rustic dish is a testament to Gujarati ingenuity, using simple ingredients to create a flavorful and satisfying meal. Generations have enjoyed this wholesome dish.

Get Ready to Cook!

Preparation Time: 20 minutes (plus 4-6 hours for fermentation)
Cooking Time: 45 minutes

Ingredients You’ll Need

  • Rice (Chawal): 1 cup
  • Split Chickpea Lentils (Chana Dal): ½ cup
  • Split Pigeon Pea Lentils (Toor Dal): ¼ cup
  • Black Gram Lentils (Urad Dal): ¼ cup
  • Sour Yogurt (Dahi): 1 cup
  • Ginger-Green Chili Paste (Adrak-Mirchi Paste): 1 tablespoon
  • Turmeric Powder (Haldi): ½ teaspoon
  • Red Chili Powder (Lal Mirch): 1 teaspoon (adjust to your spice level)
  • Sugar (Cheeni): 1 teaspoon
  • Fruit Salt (Eno): 1 teaspoon
  • Sesame Seeds (Til): 2 tablespoons
  • Mustard Seeds (Rai): 1 teaspoon
  • Cumin Seeds (Jeera): 1 teaspoon
  • Asafoetida (Hing): A pinch
  • Curry Leaves (Kadhi Patta): 8-10, chopped
  • Oil (Tel): 2 tablespoons, plus extra for greasing
  • Salt (Namak): To taste

Let’s Get Cooking!

  1. Soak and Grind: In a large bowl, combine the rice, chana dal, toor dal, and urad dal. Wash them thoroughly and soak them in enough water for at least 4-6 hours. After soaking, drain the water and grind the mixture into a coarse batter using a grinder or blender.
  2. Ferment: Transfer the batter to a large bowl. Add the sour yogurt, ginger-green chili paste, turmeric powder, red chili powder, sugar, and salt. Mix well. Cover the bowl and let it ferment in a warm place for 4-6 hours, or even overnight. The batter should rise slightly.
  3. Temper: In a small pan, heat 2 tablespoons of oil. Add the mustard seeds. Once they splutter, add the cumin seeds, asafoetida, and curry leaves. Sauté for a few seconds.
  4. Combine: Pour the tempering into the fermented batter. Add 1 tablespoon of sesame seeds. Mix everything well.
  5. Prepare for Baking: Preheat your oven to 350°F (175°C). Grease a baking dish (about 9×13 inches) with oil.
  6. Add the Magic: Just before pouring the batter into the baking dish, add the fruit salt (Eno) to the batter. Mix gently. The batter will become light and airy.
  7. Bake: Pour the batter into the greased baking dish. Sprinkle the remaining sesame seeds on top. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. The Handvo should be golden brown and firm.
  8. Cool and Serve: Let the Handvo cool slightly before cutting it into squares and serving.

Chef’s Tips for a Perfect Handvo

  • Sour Yogurt is Key: The sourness of the yogurt is crucial for the fermentation process and gives Handvo its characteristic tangy flavor.
  • Don’t Overmix After Adding Eno: Gently fold in the Eno to avoid deflating the batter.
  • Adjust Spice Levels: Feel free to adjust the amount of green chilies and red chili powder to suit your taste.
  • Rest the batter: Resting the batter for 15-20 minutes after adding the tempering allows the flavors to meld together beautifully.

Handvo, Your Way!

  • Gas Stove: Use a heavy-bottomed pan or a cast iron skillet. Cook on low heat, covered, for about 45-50 minutes, flipping halfway through.
  • Induction Stove: Follow the same method as the gas stove, using a compatible pan.
  • Pressure Cooker: Grease a small container and pour the batter into it. Place the container inside the pressure cooker with about 1 cup of water. Cook for 2 whistles on medium heat.
  • Microwave: Microwave on high for 8-10 minutes, checking for doneness.
  • Air Fryer: Preheat your air fryer to 350°F (175°C). Grease the air fryer basket and pour in the batter. Cook for 25-30 minutes, or until golden brown.

Nutritional Information (Approximate, per serving)

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

(These values are approximate and may vary based on specific ingredients and portion sizes.)

Serving Suggestions

  • Serve Handvo hot or warm with a dollop of fresh yogurt or a side of green chutney.
  • It also pairs well with a cup of hot chai or coffee.
  • Enjoy it as a snack, a light meal, or even as a side dish with your favorite Indian curry.

So there you have it! A delicious and versatile Handvo recipe that’s sure to become a family favorite. Try this recipe and let me know how it turns out! Share the recipe with your friends and family, and spread the joy of home-cooked goodness!