Mixed dal handvo is a traditional gujarati savoury cake, which is a nutritious meal in its own right when served with chutney and buttermilk. Although readymade flour is available in the market, we suggest you try this version to experience the true flavour. The grated bottle gourd is a very critical ingredient in this recipe as it imparts the required softness to the handvo – such that it is crisp outside but soft inside.
1 tbsp Urad Dal
1 tbsp Green Mong Dal ( Split Green Lentil )
1 tbsp Chana dal ( Split Bengal Gram Lentil )
1/2 cup Rice
1 tbsp whole Wheat
1/4 cup Sour curd ( Dahi , little fermented )
3/4 cup Grated Bottle Gourd ( Ghiya / Lauki )
3 tsp oil
2 tsp Lemon Juice
a pinch of Soda bi- Carb
1 1/2 tsp Sugar
1/4 tsp chilli powder
1/4 tsp turmeric Powder ( Haldi )
1 tsp ginger – green chilli paste
salt to taste
1/2 tsp mustard seeds
1/2 tsp sesame seeds ( Til )
1/2 tsp carom seeds ( Ajwain )
1/4 tsp asafoetida ( Hing )
Green dhania Chutney or any Chutney or Hung Curd dip
Butter Milk .
- Clean, wash and soak the dals, rice and whole wheat together in enough water for atleast 4 to 5 hours. Drain and keep aside.
- Blend the dals, rice and whole wheat in a mixer to a smooth mixture.
- Transfer the mixture to a bowl, add the curds and mix well. Cover and keep aside to ferment overnight.
- Add the bottle gourd, 1 tsp oil, lemon juice, soda bi-carb, sugar, chilli powder, turmeric powder, ginger-green chilli paste and salt and mix well. Keep aside.
- Heat the remaining 2 tsp of oil in a non-stick kadhai and add the mustard seeds.
- When the seeds crackle, add the sesame seeds, carom seeds and asafoetida and sauté on a medium flame for a few seconds.
- Pour half the batter evenly to make a thick layer.
- Cover and cook on a slow flame 9 minutes or till the base turns golden brown in colour and crisp.
- Lift the handvo gently using 2 large flat spoons and turn it over to the other side.
- Cover and cook on a slow flame for another 7 minutes or till it turns golden brown in colour.
- Cool slightly and cut into square pieces.
- Repeat the steps 7 to 11 to make one more handvo.
- Serve immediately.
- For making mini handvos, divide the same mixture into 4 equal portions and pour each portion into a small non-stick kadhai or a pan and spread it evenly to make a thin layer. Cover and cook on a slow flame till both sides turn golden brown in colour and crisp. This allows more uniform and much quick
For baked handvo:
- You can also cook the handvo in an oven. Simply pour the batter into a greased baking tray and bake in a pre-heated oven at 200ºc (400ºf) for 30 to 35 minutes or till the crust is golden brown in colour.