I had never tasted handvo before I got married. And as soon as I did, I headed straight to my room, got a pen and paper and noted the recipe without missing the smallest detail. And now, I make this atleast once every 10 - 14 days. Gujju food is that captivating!
This is a must try. Hope you not just enjoy feasting on it, but making it too.
15 - 20 Minutes
1hr15 Mins approx
5 - 6 portions
Green Chilli Paste
(total dry weight of all four ingredients should be 500gms)
peeled and grated
peeled and grated
3 - 4 tbsp
1/2 tsp, non-flavoured
P.S. Whichever vegetables you wish to add, the total amount shouldn't exceed the amount of the batter.
3 tbsp Oil
1 tbsp Mustard Seeds
3-4 Chillies, halved
25-30 Kadipatta Leaves
1 tsp Hing
1.5 tsp Turmeric Powder
2.5 tbsp Sesame Seeds
1 tsp Chilli Powder
Wash all the 3 dals and rice, and soak them separately, for atleast 6-8 hours.
Drain and '''coarsely''' grind them using as little water as possible, instead use the curd.
Allow this batter to ferment for atleast 4-5 hours in a warm place.
Peel and grate the carrots and bottle gourd. Prepare any other vegetables you would like to add.
Make sure the total weight of all the vegetables isn't more than the amount of the batter.
Add the vegetables, salt and sugar to the batter and stir well.
**Preheat the oven to 360 deg F or 180 deg C, and keep a baking tin (approx 10''x8'') well greased with oil.
Heat oil in a small kadai, add the mustard seeds and allow them to crackle.
Add the halved green chillies, kadipatta leaves, hing and sesame seeds, and allow to cook for a few seconds.
Take the kadai off the flame, allow the oil to cool slightly and add the turmeric and red chillI powder.
Stir well and pour over the batter. Mix well.
Add the eno and baking soda.
Squeeze the juice of one full lime or approximately 1 tbsp on the soda and eno, and stir well.
Do not delay. Pour the mixture into the greased baking tin. Make sure not to fill it till the brim.
After 40 minutes, poke a knife in the center of the pan, and if it comes out clear of any batter, then the handvo is ready.
The crust would be a nice crisp brown colour.
If in the baking process the crust hasn't developed this colour, the handvo can be placed in a griller for another additional five minutes.
Handvo can be stored in an airtight container and refrigerated for a maximum of one week.
After removing it from the fridge, sprinkle some water on the handvo pieces and heat in the microwave for atleast 1-2 minutes.
Tastes best with coconut-peanut chutney.