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Here’s a Gujarati recipe that’s had a lot of requests. Handvo (or Handwa) is an all time favorite snack — perfect for tea time, brunch, anytime! Savory inside with a nutty Sesame Seed crust…just one word — YUM!
Ingredients:
Long Grain Rice – 1 cup (200 gms)
Channa Daal – 1/4 cup (50 gms)
Toor Daal – 1/4 cup (50 gms)
Urad Daal – 1 heaping Tbsp
Yogurt – 1/2 cup (150 gms)
Green Chilies – 2 – 3 or to taste, finely chopped or ground
Ginger Paste – 2 tsp
Garlic Paste- 2 tsp (approx 3 large cloves)
Opo/Bottlegourd/Doodhi/Lauki – 1.5 cup, shredded and packed ( approx 12 oz)
Salt – 2 tsp or to taste
Ajwain – 1/2 tsp
Sugar – 2 tsp
Turmeric Powder – 1/2 tsp
Eno Fruit Salt – 1 tsp
Sesame Seeds – 2 Tbsp
Oil – 3 Tbsp (divided)
Mustard Seeds – 1 tsp
Asafoetida (Hing) – 1/4 tsp
Red Chili Powder – 1/2 tsp
Curry Leaves – few
Method:
1. Wash Rice and all Daals and soak them for at least 4-6 hours.
2. Drain water from Rice/Daal and coarsely grind them with Yogurt (if possible, do not add any additional water while grinding). Food processor or blender may be used.
3. In a medium size mixing bowl, add batter from above and mix in the following: Ginger, Garlic, Green Chilies, Salt, Sugar, Ajwain, Turmeric Powder and Doodhi/Lauki. Mix well.
4. In a small skillet, heat 1 Tbsp of Oil slightly. Add Curry Leaves and Red Chili Powder. Add this Oil mixture to the above batter and mix well.
5. Cover and let this batter rest for 6-7 hours or overnight (no need to refrigerate).
6. Add Eno Fruit Salt and mix well to make the batter foamy.
7. Divide batter into greased muffin pan or pour int a greased cake pan.
8. Sprinkle Sesame Seeds over the top of the batter.
9. In a small skillet, heat remaining 2 Tbsp Oil.
10. Add Mustard Seeds and let them pop. Switch off stove.
11. Add Asafoetida to the oil.
12. Drizzle this oil seasoning over the top of the sesame seeds.
13. Cover pan with aluminum foil and bake at 350F (180C) for 40 minutes.
14. Remove foil and broil on High for approx 10 minutes until a light golden crust forms.
15. Let the handvo rest for 10-15 minutes before eating.
Serves 6
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May 4th, 2009 at 5:27 am
That looks really yum!! Will definately try this one!!
Thank you lovely ladies!! It’s soo refreshing to see a new post of yours on a Monday morning! 
[Reply]
May 4th, 2009 at 8:15 am
Wow!! this looks yummy!! I am not a Gujrathi but I loveeee gujrathi food… Request you if you could also put up a recipe of SURTI UNDHIYO….I once had it at my friend’s place…It was the most yummy vegetable dish I ever had…I suppose it is also a lot of hard work to make Undhiyo…but I am sure it will be worth the effort.. Looking forward to it!!
Thanks so much!
[Reply]
May 4th, 2009 at 12:50 pm
Hello Ladies,
That looks yummy! Dudhi works best but sometimes I put methi leaves/cabbage/onions/peas basically any vegetable on hand.
I was wondering can we make the same on deep tava instead of baking?
[Reply]
hetal Reply:
May 4th, 2009 at 7:19 pm
Hi Mona,
We’ve never made handvo in a tava but would imagine that the bottom would burn before the middle gets a chance to cook (because it’s so thick).
[Reply]
chithra Reply:
July 7th, 2010 at 5:31 pm
yes you can make it in tava as an uthappam. handvo and south indian adai have same ingredients adai is made in a tawa and onions instead of lauki and no fermentation
[Reply]
Anonymous Reply:
May 5th, 2009 at 8:25 pm
hi mona
u can make handvo in a nonstick pan, on low flame so for that- on mid-high flame take 1tspn oil in nonstick pan and pour the batter then cover it with lid now turn flame to low then let it cook for few mins after that turn that to another side(u should be very careful) and let it cook for another few minutes, then insert knife or toothpick if it comes out clear tht means ur handva is ready.
handva’s thickness should me quite more thicker than veg. uttapama.
[Reply]
Niky Reply:
May 5th, 2009 at 8:55 pm
sorry i forgot to write that u can also make handvo around 2-3 inch thicker or also like veg.uttapama…
[Reply]
Anonymous Reply:
July 4th, 2010 at 5:27 am
Yes! You can make it in a tawa/fry pan. just make thinner layer. ALSO, reduce heat after pouring the batter and cover itwith a lid. The after it is browned on one side, flip and cook it on other side. If you like crispy handvo, do i on a fry pan.
[Reply]
BirvaS Reply:
November 28th, 2011 at 2:23 am
Yes.!
You can make Handwo on a non stick tava and cover it.. The only diff between the haandwo cooked in oven (baked) and the one in non stick pan is.. the handwo cooked in non stick pan pulls in a lot of oil, to get the nice reddish brown layer.
[Reply]
May 4th, 2009 at 3:06 pm
Hi Hetal and Anuja,
Thanks again for a really tasty recipe. What I love about your recipe is that it has very little oil. Most Handwa recipe requires abundance of oil. I will definitely try yours.
What my mom does is make a dry bulk of the Handwa mix (rice, channa, toor and urad dal) in a Kitchen Aid grinder. So, whenever she wants to make it, she takes however much she needs and soak it in little bit of water(if required) and add all the other ingredients (like yours) and sets it aside before baking. Basically, The pre grinding of the rice, channa, toor and urad dal saves a lot of time.
Thanks again for a great recipe and I am also requesting UNDHIYU recipe.
[Reply]
hetal Reply:
May 4th, 2009 at 7:11 pm
Hi Pinal,
Yes, the pre-ground mix is really a big time saver. You can find it in the Indian stores as well. We showed it this way so that everyone can use what is in their pantry and is a little more economical.
[Reply]
Pinal Reply:
May 4th, 2009 at 8:18 pm
Hi Hetal,
Thanks for the quick reply. I come from a family where my mom has made EVERYTHING from scratch and that’s the way I have been taught and prefer. I take a lot of pride in making things at home as I’m sure you do too. Yes, it is more economical and healther and for a career oriented busy family, many times pre-made mixes come in handy, like your roti and punjabi masala in bulk.
Thanks.
[Reply]
May 4th, 2009 at 5:55 pm
hi anuja and hetal,
thanks for the great receipe,i am planning to use lemon juice and baking powder instead of eno salt.
how may teaspoons of lime juice is required?
[Reply]
hetal Reply:
May 4th, 2009 at 7:02 pm
You can use 1/2 tsp of baking soda with about 1 Tbsp of lemon juice (you can add more lemon juice if you want — some people like handvo on the tangy side).
[Reply]
indhu Reply:
May 4th, 2009 at 7:42 pm
thanks for the prompt reply
[Reply]
May 4th, 2009 at 6:32 pm
This looks good. I also request u the recipe of Daal Bati.
[Reply]
May 4th, 2009 at 8:54 pm
Hi,
I would love to make that also. Thanks for your wonderful recipes and your effort in sharing those with us.
I am definitely going to try this. I love gujrati snacks. I had once tried something called bakarwadi, it was delicious. I learnt that its very difficult to make. Is it really difficult or you girls can teach the easy way of doing it
[Reply]
May 5th, 2009 at 2:12 am
Hi Hetal/Anuja
Feel good to see a Gujju Recipe
We can add crushed corn and green peas to Handva. It will make it more healthy and tasty. I always do this while making Handva. Crushed Tuver Lilva is another good option to make variation in this.
You are doing really nice job ! keep it up…
[Reply]
hetal Reply:
May 5th, 2009 at 11:50 am
Hi Chaitali,
Thanks for the suggestions…they sound yummy!
[Reply]
May 5th, 2009 at 7:35 am
Wow……such an awesome recipe and presentation is too good..
keep rocking ladies…
[Reply]
May 5th, 2009 at 8:36 pm
hi gals
wow wow and wow looks really yummy
thanks for d lovely recipe,
my handva dosn’t come out very easily from baking tray like yours why? I grease baking sheet even though handvo sticks in the tray, do you have any solution for this?
another question – there are so many stains on my backing tray, I wash it using bleach but still there, your trays look very clean and like new one how come?
which company’s backing tray do you use?
i requested for handva recipe and I also requested for athela marcha, to athela marcha kyare khavdavso?I know it’s easy to make but mane nathi avdatu ne shu karu… to jaldi jaldi banavo
thanks
[Reply]
hetal Reply:
May 6th, 2009 at 2:19 am
Hi Niky,
Usually, the darker baking trays resist stains better than the lighter ones. However, it’s almost impossible to keep the stains completely off. We greased our tray with cooking spray and the handvo just popped out without any effort. Try using a spray instead of oiling it by hand next time.
And…athela marcha list ma lakhisu pan list bau lambu che to thodi var thase. Hopefully, you’ll be patient
.
[Reply]
Niky Reply:
May 6th, 2009 at 5:35 pm
hi dear
thanks for the quick reply
i wil try cooking spray n wil let u know
could u please tell me which company’s muffin tray and baking tray is good?
thanks
[Reply]
hetal Reply:
May 7th, 2009 at 2:00 am
The Food Network brand is really very good. It is a little expensive, but it is very sturdy and heavy weight. It’s better than spending a little less and having to throw them away so often.
niky Reply:
May 7th, 2009 at 7:43 pm
thanks
urvi Reply:
August 25th, 2012 at 11:26 pm
Hi Hetal,
I made your recipe of handvo with adding carrots, cabbage and methiya sambhar in it. I must say its awesome. However, there is something with greasing that I noticed and would like to share- the first time i did was in a glass baking dish and I greased with cooking spray-came out just perfectly. Next time, i greased with regular oil in the same pan, bottom was stuck pretty well and did not come out at all, but i scraped to my hearts content to get that roasted brown bottom
Today i made it in metal cake pan with cooking spray and it came out super easy as well noticed that it gets brown very well and better than glass baking dish. I would suggest to use cooking spray than regular oil for greasing and metal pan is the way to go….but handvo with your recipe was awesome by every means, i did not have curry leaves but still it was very good.
Also, i noticed that the top layer gets dry when i am cooking it uncovered. i tried as you suggested with foil over the pan, but it did not cook in your prescribed time, any suggestions that could help me regarding this ?
thanks
Urvi
[Reply]
hetal Reply:
August 30th, 2012 at 5:29 pm
Thanks for the info on the spray…very interesting. As every oven is different, you have to do a trial and error before coming up with exact times. You may want to cover it for the first part and remove the cover to finish the baking.
May 5th, 2009 at 11:09 pm
Great Recipe Anuja and Hetal!!!
I am a handva lover… with limited time to cook! Instead of the daals (which I admit is a great source of protein!) use rava(sooji) – and sneak grated potatoes,peas, spinach, carrots even tofu for my kids who hate veggies… Comes out yummy!
Try serving this with mint(pudina chutney) and tomato ketchup the taste is amazing!
[Reply]
hetal Reply:
May 6th, 2009 at 2:10 am
Hi Satya,
Wow, handvo with sooji…we’ve never tried that before. Sounds interesting and a big time saver for sure! Thanks for sharing.
[Reply]
May 7th, 2009 at 2:46 pm
very nice recipe. excellent work. god bless to both of you to sharing such wonderfull recipe.
[Reply]
May 23rd, 2009 at 5:33 pm
is it nedessory to cover with foil while baking?
[Reply]
hetal Reply:
May 23rd, 2009 at 10:43 pm
Hi Alka,
We’ve not tried it without covering. Since it is baking for a while, covering would allow it to cook inside without the outside drying out. Anyway, the last part is to brown the top. If you try it without covering, please let us know how it works for you.
[Reply]
May 28th, 2009 at 12:22 am
hi
I tried your recipe, I cooked handvo around an hour, upside layer was well cooked and crispy, but It was raw from inside.What was wrong I dont know? do you have any idea?
thanks
[Reply]
hetal Reply:
May 28th, 2009 at 4:16 pm
When the handvo is taken out from the oven, the middle does seem to be undercooked. However, if you let it rest for some time, it will harden on it’s own. The only thing I can think of is that your oven temperature may be varied.
[Reply]
June 18th, 2009 at 2:07 pm
Wwow! What a gorgeoue recipe.. Just one question before i try this – anyway at all to omit the Soda / Eno? It causes a lot of discomfort for me…..
[Reply]
hetal Reply:
June 18th, 2009 at 2:28 pm
Hi Prathibha,
Without the Eno/soda, the handwo tends to be a little dense, otherwise the taste is good.
[Reply]
June 18th, 2009 at 2:09 pm
Also, one more question – can one use a cast iron Paniharam maker instead of a muffin tray?
[Reply]
hetal Reply:
June 18th, 2009 at 2:29 pm
Does the paniharam maker go into the oven? If so, it should work fine. Be sure to grease it well. You could also make the handwo in a plain baking tray (cake pan) if you don’t have a muffin tray.
[Reply]
Pratibha Reply:
June 18th, 2009 at 2:50 pm
Thank you so much for the prompt respomse! Two stunning women who run a gorgeous site that adds a few pounds to your waist just looking at the food
& so prompt too in your responses… Thank you for being so generous, sharing the best of what you know and being kind enough to answer dozens of questions too….
[Reply]
July 12th, 2009 at 2:56 am
Hey, could you please let me know with mixer u use…. I want a good(inexpensive one…I mean not the ones..we get in costco for $400 or so)mixer..especailly for making my Dosa’s.
I will try Handvo over the weekend….:)
[Reply]
hetal Reply:
July 13th, 2009 at 4:59 am
The blender we are using is made by Breville. It is slightly on the expensive side. Please visit our Kitchen Store at
http://showmethecurry.com/catalog
We carry reasonably priced grinders that are great for Indian cooking.
[Reply]
Rimjim Reply:
July 15th, 2009 at 5:29 am
Hi Hetal,
Thanks for your quick reply
. I searched for Blenders by Breville…Amazon do have them(I would like to have it from amazon , as I am having its gift card worth $150). I see there are lot of them….Could be please suggest me to go for which one, for making dosa especially.
BTW, one important thing, I tried Handvo…. it taste good(thanks for the gr8 receipe). My husband is Gujarati, and I am not…. but ur receipes makes me Gujarati
I even tried ur Khandvi..which turn out to be amazing. My hubby gave be 101/100. I have one question regarding the Handvo, why do we cover it with Almunium foil while banking. Also My handvo was very soft from inside(though it was very well cooked from inside), is it suppose to be like that? As I have nothing to compare it with…. as this was the first time I ever ate Handvo in my life
Thanks,
Rimjim
[Reply]
hetal Reply:
July 15th, 2009 at 2:46 pm
Hi Rimjim,
Our Breville model is 800BLXL. It was in the $300 range when we purchased it. It may have reduced in price now. It does grind dosa batter well, but you have to use it in one minutes increments (as with most blenders).
We cover the handvo to allow the inside to cook without the top layer to be burnt. If you found it to be too moist, you can try keep it open next time. We’d love to hear your feedback if you try it.
Payal Reply:
July 4th, 2010 at 5:38 am
You can cook it uncovered but just check the cooking time (you may have to check few mins before the recommended time). I have done that many times. It gives very crispy brown edges (yummy) and the handwa is cooked on the inside also. I wanted to suggest that instead of the Breville blender, you can also purchase ultra pride wet grinder if you want it specifically for dosa batter. Its around $250 on innoconcepts.com.
July 20th, 2009 at 4:02 am
Thanks Hetal. I will surely let you know whenever I will try it next( it will take a while though…
). I tried ur Achari Bagan today…. they were awesome… they were somehow similar to kashmiri bringal( we do use fennel powder + ginger powder)….(BTW I am from Kashmir)
Rimjim
[Reply]
July 21st, 2009 at 2:12 pm
If I were to use store bought hando mix, what qnt of mix should I use for the same recipi?
Thanks
[Reply]
July 21st, 2009 at 2:17 pm
Could I please have the recipe for Rai wara marcha?
Thanks,
[Reply]
July 22nd, 2009 at 4:59 pm
If I do not have ENO can I use Baking soda and if yes how much of it?
[Reply]
hetal Reply:
July 22nd, 2009 at 5:12 pm
You can use about 2/3 – 3/4 tsp of baking soda with some lime or lemon juice (to taste).
[Reply]
July 27th, 2009 at 4:42 pm
Can we use a not so deep loaf pan to bake the handavo?
[Reply]
anuja Reply:
July 27th, 2009 at 9:11 pm
Oh yes! That is how it is usually made! We just added a twist to it and made it in a muffin pan!
[Reply]
October 6th, 2009 at 9:24 am
hi hetal and anuja
have tried ur veg biryani .we all loved it
this looks soooooooo yummy.wld love to try this…….but i dont have long grain basmathi rice can i use normal basmathi or jasmine rice?
thanx again
bye
[Reply]
hetal Reply:
October 6th, 2009 at 1:34 pm
Hi Arthi,
The basmati rice that you have will work fine (though we do not recommend jasmine rice). Basmati rice is mostly used for biryani and pulao because you are able to see the nice long grains and experience the flavor. Since basmati rice is more expensive than regular long grain rice, it is not cost effective to use it in recipes where you will be grinding it and would not be able to experience the texture or flavor.
[Reply]
arthi Reply:
October 7th, 2009 at 2:56 am
hi hetal
thank u for ur quick reply.we live in macau ,i dont get any rice other than basmathi n jasmine rice.so i think i will go ahead n use basmathi.
thanx again
arthi
[Reply]
November 2nd, 2009 at 5:20 pm
Hi
I tried ur recipe step by step and the recipe was a disaster…the middle layer remained very moist and uncooked…lot of waistage….
[Reply]
hetal Reply:
November 3rd, 2009 at 8:46 pm
Hi Shilpa,
So sorry to hear about your handvo disaster
. Sometimes, oven work differently but maybe next time (if you decide to try it again), do not cover it with the foil. We put the foil so that the top layer does not get too brown before the inside cooks, but in your case, it seems like you need it to dry out some. Also, maybe try half quantity so as not to waste so much. Good luck.
[Reply]
November 27th, 2009 at 7:34 pm
Can I possible make a bunch and freeze them for an upcoming party? Please give me some suggestions. Keep up your great work. I love this site!!!
[Reply]
hetal Reply:
November 28th, 2009 at 3:13 pm
Hi Anika,
I’ve never tried freezing handwo but it stays well in the fridge for about a week. You can reheat in the microwave (sprinkle a little water and cover with a damp paper towel).
[Reply]
January 15th, 2010 at 4:17 pm
Hi!
I wanted to know if I make handvo with the handvo flour available in the Indian store, how much flour I should take for this recipe.
Thanks.
[Reply]
hetal Reply:
January 15th, 2010 at 5:12 pm
Hi Kajal,
You can use 1 1/2 cups of the handwa mix for this recipe.
[Reply]
Kajal Reply:
January 15th, 2010 at 7:53 pm
Hi Hetal,
Thanks for your quick reply. One more quick question do I also need to add water?
Thanks.
[Reply]
hetal Reply:
January 16th, 2010 at 5:40 pm
Water is not necessary. The yogurt and juice released from the dudhi should be enough.
March 8th, 2010 at 10:49 pm
It looks yummy, can it be eaten like a snack
[Reply]
hetal Reply:
March 9th, 2010 at 3:01 am
Hi MK,
Yes, handvo can be eaten as a snack. Some people have it for breakfast with tea or with afternoon tea.
[Reply]
May 5th, 2010 at 1:06 am
Hi Hetal and Anuja…
Hope u both are doing well….I just made handvo and oh my god!!!!!!!!!!! it just came out amazing….It has been 8 months since I came to australia and I was starving for gujarati food…I am soooo happy to find ur website…Keep up ur gr8 work…
Bye..tc
[Reply]
May 23rd, 2010 at 3:09 am
Hello Anuja n Hetal!
I loved this recipe.When I had made it for the first time,I made exactly as the recipe shown here but ystrdy i added brown rice instead of white and it turned gr8..Thanks for ur recipe..
[Reply]
May 27th, 2010 at 6:41 pm
Hi Hetal and Anuja,
I just made handvo. I watched your video first. I love your tips like – add mirchi powder to warm oil not hot or else it will burn; crush the curry leaves so the aroma gets infused in the oil; also adding lemon juice to soda instead of Eno; and yes, sprinkle sesame seeds on top and adding hot oil w mustard to it- what a lovely idea! There are lots of recipes available on the net, but you guys stand out because of your enthusiasm, your timely tips and your health and economic considerations. Btw, the handvo turned out awesome. I used the rice-dal mix available in stores and added cabbage, dudhi (lauki) and carrots. Being a Gujju I added 2tsp sugar, lol. Thanks much.
[Reply]
hetal Reply:
May 27th, 2010 at 7:47 pm
Thanks Sejal for such lovely comments…it really makes our day!
[Reply]
June 5th, 2010 at 1:26 am
If you use the store bought mixture, do you still have to soak for 6 hrs or more? Also, I thought that if you use ENO you can make it instantly…but its not true for this recipe, right?
[Reply]
anuja Reply:
June 7th, 2010 at 8:12 pm
Hi there,
By using the store bought mixture, you save on the pre-soaking (of the dals and rice) and the grinding steps. The fermentation time/process is still required.
Regarding the use of Eno – what you said usually works but we noticed that by doing both (fermenting + Eno), the Handvo is super soft and fluffy
[Reply]
July 29th, 2010 at 2:31 pm
hey these look like Indian muffins…I had a total picture of handvo in my mind…well..shall try this soon
[Reply]
August 5th, 2010 at 8:13 pm
Dear Hetal n Anuja,
I loved your recipe…tried it out and friends loved it as well! The only thing is: one of my friends is allergic to Toor Dal. Any alternative? Which other dals can I substitute and in what quantity?
Love you guys!
Mena
[Reply]
August 18th, 2010 at 4:51 pm
Hi Hetal and Anuja
Do you know of a way to get Indian wheat berries (Sabut Gehun) in the US? I’d love to grind my own atta; I have found that while I like the wheat here in the US for breads, I don’t like it for rotis and I want the chapati flour. Any tips?
Loved the handwo recipe, I am not gujarati per se, but I grew up in Kathiawad (so I guess I am gujarati!) and love the food and recipes from there. My 5 yr old loves this handwa!
[Reply]
September 9th, 2010 at 11:31 am
really an awesome recipe……i will try it soon……..its lyk an indian muffins……THANXX……
[Reply]
September 23rd, 2010 at 8:20 pm
How much pre-ground handvo mix would I need to use if I want to save on time?
Thank you!
[Reply]
hetal Reply:
September 24th, 2010 at 2:47 pm
Hi Shail,
You can use the same amount of handwo mix as all of the dry ingredients put together (basically, 1 1/2 cups plus a tbsp).
[Reply]
September 28th, 2010 at 12:41 pm
Hi, Hethal & Anuja,
SMTC is my most favorite site of all for great recipes.I have tried most of your recipes. I have tried Hando recipe also before, Came out wondefully.It was a big hit in my house.but my question is can we make it without the yogurt? can I use water unstead of yogurt?I really don’t want to sacrifice the taste(tangyness), is there any substitute?
You girls Rock!!!!! keep up the good work.
jyothi.
[Reply]
hetal Reply:
September 28th, 2010 at 2:49 pm
Hi Jyothi,
We have never tried making handwo without yogurt but it should work. You could add some lemon or lime juice for the tanginess. One thing to note: Yogurt is thicker than water so you may not need as much water. Also, the lemon juice will provide some of the liquid as well. Maybe you can try 1/2 batch to see if it works for you.
[Reply]
Anonymous Reply:
September 29th, 2010 at 12:46 am
Thanks a lot for your quick reply. I am sure going to try this.
[Reply]
September 29th, 2010 at 12:47 am
Thanks again.
[Reply]
October 10th, 2010 at 1:31 am
hi ,
i tried making it and was just yummy was just like mom makes
thanks a lot for this lovely recipe
[Reply]
October 12th, 2010 at 9:10 pm
Hi
I tried this recipe today and it was just perfect. It reminded me of how my mom used to make.
Thanks for such a tasty recipe.
[Reply]
December 6th, 2010 at 4:33 pm
hi hetal,
I tried this handvo recipe and it came out well…can u suggest which chutney or else i can make with it…bcz alone it is very dry to eat.
[Reply]
hetal Reply:
December 7th, 2010 at 10:38 pm
Hi Nicky,
Usually you can have handwo with pickle or green (dhaniya or mint) chutney.
[Reply]
nicky Reply:
December 11th, 2010 at 12:39 am
thanks dear….one request from my side, can u show some cake decorating ideas,tips and techniques.
[Reply]
nicky Reply:
December 11th, 2010 at 12:43 am
thanks dear…one request from my side,can u show some cake decorating ideas,tips and techniques.
[Reply]
January 11th, 2011 at 7:34 am
Hi Hetal ,
Nice dish looks yummy
can we make handwo without oven?
need to add eno saly if we rest the batter overnight to ferment?
[Reply]
February 21st, 2011 at 2:39 am
hi anuja & hetal
i dont have oven to bake what is the option for than
[Reply]
March 3rd, 2011 at 2:50 pm
Hi,
What is the broil function. I am from UK so do not have this on my oven.
[Reply]
March 7th, 2011 at 7:01 pm
hai anuja &hetal
i donot have oven& have only microwave oven.so can you tell me can we preheat m.oven.what is broil.is this function is available in m.oven.my m.oven is a conventional mode 900 degree.can you tell me how to make handvo in m.oven please.
thank you.
[Reply]
March 26th, 2011 at 1:08 am
Hi Ladies,
Is it OK to use glass container (pyrex) to bake this?
If yes, at what temperature and how long?
Is it OK to broil on pyrex glass container. My container says ok for oven, but nothing about ‘broil’.
James
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March 26th, 2011 at 12:48 pm
Hey guys, just wanted to share a tip with you guys and fans…..
Did you know that if you move your muffin rack to the most top near the broiler then you can cut the broiling time down to 3-5 minutes rather than 10 mins. Broiling takes up a lot of energy and it is not good for the oven and of course electricity bills. I watched that on the food network channel. Thanks.
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April 24th, 2011 at 10:30 pm
Hello ladies,
Hope you both are doing good.
I tried this and it came out perfect.
Thanks for such a lovely receipe.
You both rock !!
Thanks again
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anuja Reply:
April 25th, 2011 at 2:20 pm
Hi Bhavika,
Thank you for your support and feedback
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June 16th, 2011 at 1:25 pm
NRP
I tried making this in mini cupcake pan. They came out so good and crispy. I did sesame seeds and rye after they were done though.Why do we have to cover with foil when we put tray in oven. Can we just leave without and put it? Loving your great recipes, Hetal and Anuja.
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hetal Reply:
June 16th, 2011 at 11:49 pm
We cover it so that the insides cook evenly before the top it too browned.
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June 16th, 2011 at 11:27 pm
Please can you show how to make Tabra. I always get them wrong. They are made from besan.
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July 11th, 2011 at 11:12 pm
Hi Hetal & Anuja,
I tried this receipe and it came out wonderful.
Just one question,when I removed the aluminum olc
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July 11th, 2011 at 11:16 pm
Hi,
One quick question when I remove the foil and put it for broil, the handvo sticks
Little bit to the foil. I tried applying oil to the foil before baking,but still it was
Sticking. How can I avoid sticking ?
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hetal Reply:
July 12th, 2011 at 4:24 pm
Hi Bhavika,
hmmm…we have not had that problem. Just curious, what side of the foil did you put towards the batter (shiny or dull)?
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Bhavika Reply:
July 25th, 2011 at 5:30 am
Hi hetal,
I dont recollect now.
Please let me know which side do you use to cover the baking pan?
And I will try the same way
Thanks for ur help!!
Appreciate it !!
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hetal Reply:
July 25th, 2011 at 3:04 pm
Hi Bhavika,
After doing some research, I found that it really doesn’t make a difference which side of the foil you use. The difference in appearance comes from the manufacturing process – both sides work the same. Just for your information, we usually put the dull side towards the food and the shiny side up.
August 10th, 2011 at 12:47 am
I made this Handwo today just by getting fascinated by the presentation
I bought 2x6cup muffin pan just for this. Got 3.5in diameter but I could only fill up 1 muffin tray = 6cups of them. I was expecting to fill up total of 12 cups. I used your measurements correctly. Can you please tell me which tray/diameter are you using?
I love all your recipes. Thank you very much for keeping this up.
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hetal Reply:
August 10th, 2011 at 10:56 pm
Hi Shraddha,
Don’t have the muffin tray handy to measure but most muffin pans are standard size (regular and mini). Even if yours is a bit off, that wouldn’t make enough difference as 6 muffins. The only things I can think of is the type of daals/rice you used (did not puff as much after soaking) and maybe you filled the cups a little more than we did.
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Shraddha Reply:
August 11th, 2011 at 3:46 pm
Thank you so much Hetal for responding. I did soak daal for 18 hrs
much longer then your recommendation… do you think that could have been the cause?
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hetal Reply:
August 15th, 2011 at 1:14 pm
Hi Shraddha,
Soaking time is usually between 6-8 hours (maybe an hour here or there). Soaking for 18 hrs is a bit long but I don’t think that would make the quantity less. I still think it could be the quality/variety of your daal and/or rice that did not allow it to fluff up as much.
September 9th, 2011 at 3:14 am
Hi hetal and Anuja,
It did not stick at all this time to the foil.
This receipe is awesome and I have got lot of compliments whenever I have made this.
Thanks a lot for such a wonderful and yummy recipe.
You b
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Bhavika Reply:
September 9th, 2011 at 3:16 am
You both rock !!
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hetal Reply:
September 12th, 2011 at 6:45 pm
Thanks for the feedback Bhavika!
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October 25th, 2011 at 2:06 am
Hi Girls,
You do a great job! Thanks
Can you make this receipe with Zuchini instead & can we use 24 count small muffin tray to make it for the big party?
Will I have to lower the temp of oven or do it for less time?
Thanks
Seema
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hetal Reply:
October 27th, 2011 at 8:02 pm
Hi Seema,
Yes, you can use zucchini (be sure to taste it before adding it in to make sure it is not bitter). You can use the small muffin tray but the bake time will probably be less. Since we have not tried it, I cannot offer an approximate time. Good luck.
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November 1st, 2011 at 5:15 pm
Hi
Can I use basamati rice instead of long grain rice? and how much?
Thanks
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hetal Reply:
November 9th, 2011 at 3:06 pm
Hi Chinar,
Yes you can…same amount.
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December 2nd, 2011 at 4:58 pm
Hello Ladies,
Can I make Handvo without Yoghurt as I am allergic to it?
It would be great if you could help and advise what ingredient I can use instead!
Thanks
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hetal Reply:
December 5th, 2011 at 2:53 pm
Hi Heena,
Yogurt is used in handvo because it sours up the batter and helps to ferment it. Having said that, we have not tried it without the yogurt. You could possibly use water to grind the batter and add lemon juice just before baking. You might want to try it out on a small batch first.
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December 28th, 2011 at 11:01 pm
Hi Hetal and Anuja,
I tried this recipe today and it turned out delicious. I added a little bit of rava and grated potatoes too for the crunch. Thanks for sharing such a yummy recipe. You guys rock!!!!!
Saasha
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December 29th, 2011 at 9:47 am
its really nice:)
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January 10th, 2012 at 8:42 pm
Hi Hetal n Anuja,
once done ,the presentation is very appealing! Thank u !
First of all let me thank you for the AWESOME HANDVO recipe! Your measurements are accurate perfect,instructions are great ,omg ,I can’t thank u enough! I made the dish today, turned out great! Tasted just like the traditional authentic dish. Iam a gujarati living in the US for the past 12 yrs and we got to eat HANDVO made by my mom only when she visited, (who is an awesome cook by the way! ) well this is the first time ever that I attempted to make this using ur recipe and not my mom’s!! (Sorry mom) ,only be oz ur instructions are easy to follow
Aparna
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hetal Reply:
January 11th, 2012 at 7:40 pm
Thanks so much! We’re so glad you enjoyed the handvo! Don’t tell mom
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January 24th, 2012 at 9:58 pm
Hello Hetal and Anuja,
I am a big fan of your site. Being Gujju I always loved Handvo. My mom used to make it in Hando cooker. Of course I don’t have that here in US so I also make it in Oven in pan and sometime in muffin form like yours.
I actually put any kind of veggies in it. Even I have tried with leftover veggies(cooked subji), rice, Dhania chatni etc. and all these makes it more interesting and fluffy. I think it’s a best way to add veggies in your diet(for kids
). I also put some aachar masala(dried) or aachar(itself). It makes taste much better.
Here in California we get Hanva flour and to make it fast, I use that. It’s a great alternative.
Thanks for your wonderful site. I love it.
Thanks,
Pankti
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hetal Reply:
January 25th, 2012 at 4:36 pm
Hi Pankti,
Thanks for sharing all of your variations for handvo. We’re sure it will be helpful to our viewers.
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February 8th, 2012 at 5:28 pm
Hi Hetal and Anuja
This is really amazing receipe, i will surely try asap. My question is can we grind the dal and rice without soaking, like the dry mixture and then soak in yogurt and dudhi. As normally i have the dry mixture with me ready all time coz i keep making handvo in iron kadhai and make dhoklas too.
Thanks
Chetna
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hetal Reply:
February 9th, 2012 at 2:50 pm
Hi Chetna,
Yes, you can grind dry daal and rice but you need a special stone type of dry grinder to do so. Some people have used coffee grinders (the larger ones) to do the same.
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Chetna Reply:
February 9th, 2012 at 3:02 pm
Thanks for your quick reply. I normally grind in our regular mixer, and its fine.
Anyways thanks a ton again.
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May 12th, 2012 at 12:16 pm
Thank You so much Hetal and Anuja for this awesome recipe…..I tried it today and have left it for fermentation and its been 6 hours it has not been ferments as yet….Please tell me what should I do?…the temperature at my place is hot.
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hetal Reply:
May 15th, 2012 at 12:29 am
Hi Harsh,
Sometimes, fermentation takes more than 6 hours. Also, the handvo batter does not ferment and rise like idli or dosa batter, though it should have small bubbles in it.
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May 19th, 2012 at 2:36 pm
[...] You can check out the original source for the recipe here. Like this:LikeBe the first to like this post. [...]
July 28th, 2012 at 2:12 pm
so nice and taste as dhosa as dhokara
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October 8th, 2012 at 6:24 pm
HI Hetal and Anuja,
You guys are doing a great job. I have learned and tried many recipes from your website. All of your recipes made me a star in my family(Especially Fusion). Thanks to both of you.
I have tried Handvo your way before and it turned out very delicious. All the time I used Basamati rice. But, I was wondering it is okay to use Extra long grain rice for Handvo. Please let me know.
Also, I would like to make a request of Pita Inn sandwich recipe video. I would love to make a Pita Inn sandwich on your style. I will look forward to it.
Thank you once again,
Pinky
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hetal Reply:
October 12th, 2012 at 3:34 pm
Hi Pinky,
You should be able to use any type of long grain rice for handwo. Unfortunately, we’ve never had a Pita Inn sandwich (there is not one here) so don’t really know what its like…sorry.
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April 4th, 2013 at 8:30 pm
Hi Hetal and Anuja,
Great recipe …One question,can we make this in paniyaram maker on stove? Just curious if we can,then I can make quick and delicious snack in minutes…)))
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hetal Reply:
April 8th, 2013 at 5:12 pm
Hi Sweety,
The handwo batter takes a bit to cook all the way through. The concern for stove top cooking would be that the outside would get too brown before the inside gets cooked.
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May 10th, 2013 at 6:07 am
hi hetal, just wanted to know
can we make hadvo flour ( as we get in the market) and keep it so that whenever i want to make handvo it will be a quick excersise.
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May 18th, 2013 at 8:13 pm
Hi Hetal & Anuja,
The handvo turned out excellent! I used to get the pre-made handvo mix from the Indian Grocery store but I must say that grinding all the dals and rice at home gives it a different flavor and the handvo is more soft and tastes fresh. Also, tried out the chole recipe yesterday. That was awesome too! My husband just loved it. I’ve become a fan of show me the curry. Thanks guys!
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