Handvo

The method

Step by step

Written for first-time cooks — every quantity, timing and cue is spelled out.

1. 01

   Prep for Fermentation

   First, gather your tools: a large mixing bowl, measuring cups, and spoons. In the large mixing bowl, combine 1 cup (200g) rice and 1/2 cup (100g) chana dal. Rinse them together under running water 2-3 times until the water runs clear. Then, add enough fresh water to cover the rice and dal by about 2 inches (about 2 cups total) and let them soak for at least 6 hours, or preferably overnight.

2. 02

   Grind the Batter

   After soaking, drain the rice and dal completely. Transfer the soaked rice and dal to a blender. Add 1 cup (240g) curd and 1/2 cup (120ml) water. Blend until you get a smooth, thick batter, similar to pancake batter. It should not be too watery. Transfer this batter back into the large mixing bowl.

3. 03

   Ferment the Batter

   Cover the mixing bowl with a lid or plastic wrap. Let the batter ferment in a warm place for 8-10 hours, or overnight. The batter should rise slightly and have a light, airy texture with small bubbles visible on the surface. This means it's ready.

4. 04

   Prepare Vegetables and Spices

   Peel and grate 1.5 cups (about 250g) lauki (bottle gourd) using a grater. Peel and grate 1 inch (15g) ginger. Finely chop 1 medium (5g) green chili. Add the grated lauki, grated ginger, and chopped green chili to the fermented batter in the mixing bowl.

5. 05

   Season the Batter

   To the batter, add 1/2 tsp turmeric powder, 1/2 tsp red chili powder, 1 tsp coriander powder, 1 tsp sugar, and 1.5 tsp salt. Mix everything well with a whisk or spatula until all the ingredients are evenly combined. The batter should be thick but pourable.

6. 06

   Activate Fruit Salt

   Just before cooking, add 1 tsp fruit salt (Eno) to the batter. Pour 1 tbsp water over the fruit salt; this will make it fizz. Gently mix the batter for about 10-15 seconds, just enough to combine the fruit salt. Do not overmix, as this will cause the batter to lose its fluffiness.

7. 07

   Prepare Tempering

   Heat 2 tbsp oil in a small kadhai or wok over medium flame. Once the oil is hot (it will shimmer slightly), add 1 tsp mustard seeds. Let them splutter for about 15-20 seconds. Then, add 2 tbsp white sesame seeds, 8-10 curry leaves, and a pinch (1/8 tsp) of hing. Sauté for another 30 seconds until the sesame seeds turn light golden and fragrant. Turn off the flame.

8. 08

   Cook on Tawa (Pan-fried Handvo)

   Heat a non-stick tawa or griddle over medium-low flame. Lightly grease it with a few drops of oil. Pour about 1/4 cup of batter onto the tawa and spread it gently into a thick circle, about 4-5 inches in diameter. Immediately spoon a small amount of the prepared tempering (from step 7) over the top of the handvo. Cover the tawa with a lid and cook for 5-7 minutes until the bottom is golden brown and crispy.

9. 09

   Flip and Finish

   Carefully flip the handvo using a spatula. Cook uncovered for another 3-5 minutes on the other side until it's also golden brown and cooked through. The handvo should feel firm to the touch. Repeat with the remaining batter and tempering. Serve hot with green chutney or pickle.