Handvo Recipe (Baked In Oven)

With this handvo recipe, you’ll get crisp edges with moist, soft inside that is super delicious and nutritious. Enjoy it for dinner, or breakfast, or pack it into your kids' lunchboxes for a wholesome meal anytime!

Course Breakfast

Cuisine Gujarati

Prep Time 6

Cook Time 50

Fermenting Time 14

Total Time 20 50

Servings

Calories 272kcal

Author Kanan

Ingredients

For Batter:

1 cup Short grain rice
½ cup Arhar dal (toor dal or split pigeon peas)
2 tablespoons Chana dal (Split bengal gram)
2 tablespoons Urad dal (split, skinless black gram)
1 teaspoon Fenugreek seeds (methi dana)
½ cup Plain yogurt sour (Curd or Dahi)
¼ cup Water

To add to batter:

¼ cup Coarse wheat flour Bakhri flour
2 Green chilies
1 inch Ginger
3 cloves Garlic crushed ginger, garlic, green chili together
½ teaspoon Turmeric powder
2 teaspoons Salt
⅔ cup Lauki (bottle gourd or dudhi) grated, ~ 125 grams
2 tablespoons Sugar
1 teaspoon Red chili powder
¼ teaspoon Baking soda

For Tempering:

⅓ cup Oil
2 teaspoons Mustard seeds
2 tablespoons Peanuts
2 tablespoons Sesame seeds + more to sprinkle on top
2 Dried red chilies
¼ teaspoon Hing (Asafoetida)
8-10 Curry leaves

Instructions

Make Handvo Batter:

Rinse rice, lentils, and methi seeds together in a large bowl 2-3 times with water or until the water is not cloudy anymore.
Soak for at least 6 hours or overnight. Drain and discard the soaking water.
Transfer the mixture to a grinder jar; add sour yogurt and water and make a thick coarse paste.
Let it ferment overnight in a warm place; you'll notice the fermented aroma and fluffy batter. But there won’t be much rise in the batter as we get in idli batter.
Instant pot method: Add around ½ inch of water to the instant pot liner. Place a rack in the center. Place the batter container on the rack. Cover the container, Cover the instant pot with a regular lid (not instant pot lid). Or you can add batter directly into the instant pot liner. Set the instant pot on yogurt mode for 12-14 hours.
Once fermented add salt, sugar, turmeric powder, and red chili powder. Mix well.
Add ginger, garlic, green chili and grated bottle gourd. Mix well.

Tempering & Baking In The Oven

Preheat the oven to 350 F (180 C).
Grease a 9x9 inch baking pan or muffin pan.
For tempering, heat oil in a pan on medium heat. Add mustard seeds and let them splutter. Add dried red chilies.
Add peanuts, and roast until peanuts are golden brown.
Add sesame seeds and within a few seconds, they start to splutter.
Add hing and curry leaves. Add this tempering to the batter and mix.
Add baking soda and mix.
Transfer the mixture to the prepared greased pan. Garnish by sprinkling some more sesame seeds on the top surface.
Place the pan in the preheated oven and bake.
In 9x9 inches pan: 45 minutes
In Muffin pan: 25-30 minutes
Check by inserting a toothpick or knife and it should come out clean,
Once done, remove it from the oven and let it cool in the pan for 5-10 minutes. Cut Handvo into squares and serve.

Notes

Consistency: The batter should be thick yet pourable consistency. Thinner batter results in gummy textured handvo. Sometimes it may stay raw from the center.
Sour yogurt (Curd): The yogurt must be sour to get the tangy flavor.

Nutrition