50 Responses to “Handvo Recipe (Handwa)”

1. Ria Says:
   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!

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2. Mehek Says:
   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!

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3. Mona Says:
   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?

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   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).

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   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.

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   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…

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4. Pinal Says:
   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.

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   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.

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   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.

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5. indhu Says:
   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?

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   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).

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   indhu Reply:
   May 4th, 2009 at 7:42 pm

   thanks for the prompt reply

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6. arpita Says:
   May 4th, 2009 at 6:32 pm

   This looks good. I also request u the recipe of Daal Bati.

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7. Disorichu Says:
   May 4th, 2009 at 8:54 pm

   Hi,
   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 I would love to make that also. Thanks for your wonderful recipes and your effort in sharing those with us.

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8. Chaitali Says:
   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…

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   hetal Reply:
   May 5th, 2009 at 11:50 am

   Hi Chaitali,

   Thanks for the suggestions…they sound yummy!

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9. Snehal Says:
   May 5th, 2009 at 7:35 am

   Wow……such an awesome recipe and presentation is too good..
   keep rocking ladies…

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10. Niky Says:
    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

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    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 .

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    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

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    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

11. Satya Says:
    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!

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    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.

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12. priya Says:
    May 7th, 2009 at 2:46 pm

    very nice recipe. excellent work. god bless to both of you to sharing such wonderfull recipe.

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13. alkadixit Says:
    May 23rd, 2009 at 5:33 pm

    is it nedessory to cover with foil while baking?

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    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.

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14. Anonymous Says:
    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

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    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.

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15. Pratibha Says:
    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…..

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    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.

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16. Pratibha Says:
    June 18th, 2009 at 2:09 pm

    Also, one more question – can one use a cast iron Paniharam maker instead of a muffin tray?

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    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.

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    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….

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17. Rimjim Says:
    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….:)

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    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.

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    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

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    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.

18. Rimjim Says:
    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

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19. Anita Says:
    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

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20. Anita Says:
    July 21st, 2009 at 2:17 pm

    Could I please have the recipe for Rai wara marcha?

    Thanks,

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21. Your Fan Says:
    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?

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    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).

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22. Snehal Says:
    July 27th, 2009 at 4:42 pm

    Can we use a not so deep loaf pan to bake the handavo?

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    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!

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23. arthi Says:
    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

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    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.

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    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

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24. Shilpa Says:
    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….

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    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.

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