Handvo (or Handwa) has been one of the most requested recipes and we just had to oblige. It is a Gujarati recipe for an all-time favorite snack. Handva can be served at tea time and in India, tea-time can be anytime – morning, afternoon or evening! The recipe here is made using Lauki, but we can substitute other light vegetables (let’s leave that for another video). We have also made it in cupcake format, making it a cute presentation but it can be made in a tray and cut and served. These cute savory cakes, with a nutty Sesame Seed crust, served warm with some pickle…just one word — YUM!
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 / Bottle Gourd/ Doodhi /Lauki – 1.5 cup, shredded and packed ( approx 12 oz)
Salt – 2 http://showmethecurry.com/2009/05/04/handvo-handwa/html 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
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.
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Healthy Guju snack, how to make farsan, how to make gujarati snacks
145 thoughts on “Handvo (Handwa) – Gujarati Snack Recipe”
Hi, i tried to make handvo batter at home with rice and chana dal..the batter got little liquidy..what is the best way to thicken it up and get right consistancy…
You could add a bit of sooji. It usually soaks up liquids pretty fast with out altering the taste.
can I just make the handva without dudhi ??? everything remains the same except dudhi ??? m craving handva, have everything but the dudhi 😀 !!
Hi Hetal and Anuja,
Thanks so much for this recipe. Quick question. Is it a huge problem if I dont leave the batter for at least 6 hours?
Is the Eno Fruit Salt that you take for indigestion the same that you use in recipes?
I bought some to make Handvo and I noticed that there were several kinds but didn’t read the back of the jar.
Thank you, Im excited to finish this recipe!
Hi Mary Lee,
Yes, it is the same thing. ENO is basically mixture of baking soda and citric acid. There are different flavors available but we use the plain one.
My handvo came out perfect. I used handvo mix & shredded onions. My husband & I are gujaratis (came to us in high school) but we never cared for Indian traditional food until my husband had health problems and he started eating only home made vegeterian food (non veg before). Only then I got into guju traditional recipe for more variety. Your recipes are very detailed, yet easy to follow. Also, Loved your instant dhokla recipe…
My handvo came out perfect. I used handvo mix & 1/2cup & 1 & 1/2 cup shredded onions. My husband & I are gujaratis (came to us in high school) but we never cared for Indian traditional food until my husband had health problems and he started eating only home made vegeterian food (non veg before). Your recipes are very detailed, yet easy to follow. Also, Loved your instant dhokla recipe…
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!
Glad it game out well 🙂 And excellent job on the other recipes as well 🙂
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.
Honestly, we have not tried it but it should be good:)
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…)))
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.
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,
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.
so nice and taste as dhosa as dhokara
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.
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.
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.
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.
Thanks for your quick reply. I normally grind in our regular mixer, and its fine.
Anyways thanks a ton again.
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 for sharing all of your variations for handvo. We’re sure it will be helpful to our viewers.
Hi Hetal n Anuja,
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 🙂 once done ,the presentation is very appealing! Thank u !
Thanks so much! We’re so glad you enjoyed the handvo! Don’t tell mom 😉
its really nice:)
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!!!!!
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!
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.
Can I use basamati rice instead of long grain rice? and how much?
Yes you can…same amount.
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?
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.
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 both rock !!
Thanks for the feedback Bhavika!
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.
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.
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?
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.
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 ?
hmmm…we have not had that problem. Just curious, what side of the foil did you put towards the batter (shiny or dull)?
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 !!
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.
Hi Hetal & Anuja,
I tried this receipe and it came out wonderful.
Just one question,when I removed the aluminum olc