Handvo

How has this gem of a snack recipe been alien to me, despite me having so many Gujarati friends, all these years will remain a mystery. But, better late than never, Ive discovered it and its a new favorite and Ill for sure enjoy it often 🙂

Its gluten-free, protein-rich, vegan, loaded with veggies and delicious.. rustic yet on trend, sounds about right 🙂 its as if it was designed for the 2020’s.

I first tried it when my Kaku made it for us and Ive been hooked. Here’s the recipe –

you will need:

1.5 cup short grain rice. Best one to use is krishna kumud rice

1/2 cup chana dal

1/4 cup each toor, moong and udad dal

1/2 cup thick poha

1/2 cup yogurt

crushed ginger+garlic+green chilli mixture

2 large carrots, shredded

1 small doodhi or 2 zucchinis – shredded

lots of cilantro

salt

sugar

turmeric powder

hing

oil

mustard seeds

cumin seeds

sesame seeds

curry leaves

Eno fruit salt – you may not need this if the batter is well fermented

This recipe makes 4 medium sized handvos (4 cups of batter). I like to make the whole batch of batter and store it in the fridge. Or you can also make the handvos and freeze them. the batter stays well for a wee or so in the fridge and the ready handvo can be tightly packed in cling film+ziploc and frozen for weeks. just pop it in a toaster oven or air fryer and you have a delicious snack! you can of course make only half of it our double 😀

Procedure:

• wash thoroughly and Soak the rice and all the dals together for about 8 hours – overnight is best

• once soaked and ready to grind, wash and soak 1/2 a cup of thick poha and keep it ready

• Soak the rice+dal mixture along with the poha to a slightly coarse paste

• Add half a cup of yogurt to this batter and let it ferment
• To get a good fermentation, I like to beat the batter with a clean hand for a couple minutes. this incorporates, air, good bacteria and warmth from your hands. Next I keep it in the oven and start preheating it to the lowest temp. Shut the oven off, when it reaches ~110-110F and keep the pot of batter inside the oven with the light on. this batter is heavy on dals and could take longer to ferment than a batter thats more heavy on rice.

• It should almost double in volume when ready and have a nice spongy network when you stir it.
• Once the fermented batter is ready, shred the carrots and zucchini and youre ready to make the handvos.

• I normally use half of the batter at one time to make two handvos (in a standard medium frying pan) and store the rest in the fridge to make handvos later, or you can also make appe/ paniyaram with the same batter and they are delicious!

To make the handvo:

• Grate half a doodhi bhopla OR one zuchini and one big carrot in a mixing bowl, add 2 heaped cups of the fermented batter to it. Next add a tablespoon (or more, to your liking) of the crushed ginger+garlic+green chilli
• Next add a teaspoon of turmeric powder, 1/2 tsp of hing, 1 tbsp of oil, salt to taste and a little bit of sugar and lost of cilantro. mix the batter well

• In a non-stick pan heat oil and add mustard seeds and cumin seeds and let them splutter. Next add curry leaves.
• Then turn the heat on low and add lots of sesame seeds
• Dump half of the prepared batter onto the tempering in the pan and cook covered on low flame for about 15 minutes. you will take more or less time depending on the size of your pan. Repeat with the rest of the batter. If your batter isnt well fermented, max 1/4-1/2 teaspoon of eno fruit salt into the batter right before adding it to the pan.

• Its time to flip the handvo, when its crisp and golden on the bottom and the top looks cooked. drizzle a little oil and flip it. cook for another 5 minutes, this time uncovered.
• Serve fresh! or even tastes good cold or reheated 🙂