Handvo | Nidhi Parmar

Handvo is a traditional Gujarati dish made with a fermented batter of rice and mix of lentils such as chana dal, toor dal, mung and urad dal which is then mixed with grated vegetables, as well as spices and herbs like green chilies, ginger, and cilantro. The batter is then poured into a pan, and tempered with mustard seeds, cumin seeds, sesame seeds, and curry leaves. The dish is then baked until it is golden and crispy on the outside and soft and fluffy on the inside. This is a wholesome and nutritious meal that is rich in fiber, protein, and essential nutrients, making it a popular breakfast or snack option in many parts of Gujarat.

Handvo Flour

Method:

1. Mix all the ingredients together and leave the mixture under sunlight for 1-2 hours or microwave it for 2-3 mins or roast them until dry.
2. Once the mixture is dried, grind it and store in a dry airtight container for up to 2-3 months.

Handvo

Method:

1. In a large mixing bowl, add 3 cups of Handvo flour and 3-4 tbsp of curd. Mix well until there are no lumps in the batter.
2. Cover the bowl with a lid or plastic wrap and leave it to ferment overnight in a warm place. 
3. The next day, check if the batter has risen and is well-fermented. It should have a slightly sour smell.
4. Preheat your oven to 380F (190C).
5. Add grated vegetables of your choice to the batter. Traditionally, bottle gourd is used. Also, add the spices mentioned above and mix well.
6. Grease a baking pan with oil and pour the batter into it.
7. Now heat some oil and pour the tempering over the batter.
8. Bake the Handvo in the preheated oven for about 40 minutes or until a toothpick inserted in the center comes out clean.
9. Once done, remove from the oven and let it cool down completely before cutting it into pieces.

Enjoy your homemade Handvo as a delicious and healthy snack or breakfast option!

Watch this recipe here – Handvo

Born and raised in Gujarat, Nidhi now resides in Seattle, Washington with her husband and six-year-old son. Growing up in a working-parent household, she took on kitchen duties early on, nurturing her love for cooking. When she moved to South Korea after marriage, Nidhi faced the challenge of being a vegetarian in a country where it’s less common. This led her to explore home cooking more fervently, sparking her true culinary journey. As she navigated her new environment, Nidhi embraced diverse techniques and ingredients, refining her skills and expanding her passion for food.

Despite her busy life as a mother, Nidhi pursued her engineering career once her son started full-day school. Today, she is a mother, wife, engineer, content creator, influencer, and above all, a resilient immigrant.

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