Handvo is a gujarati snack/brunch dish. Similar to dhoklas, it is a combination of lentils (such as toor, urad, mung and chana dal) and rice flour with some vegetables added in for nutrition and taste. Traditionally, handvo is usually made with lauki /doodhi (bottlegourd) as the only vegetable thrown into the mix. You can add any other veggies such as zuchini, carrots, cabbage, corn etc, as you like. Simply put, handvo is a savory vegetable and lentil cake. This handvo recipe that i am going to share with you is a special one....it comes from P's aunt Mangala maushi's treasure box. It is also the one recipe that the hubby swears by and refuses to even give any other variations of the same dish a try. The secret ingredient that makes this handvo so different and so aptly named after P's aunt is a teaspoon of garam masala and achaar masala.

Now anyone who follows my blog knows that i love freshly made hot snacks. Handvo falls into that particular category and is a favorite of mine. Plus when i am crunched for time, i usually make this dish since its quick to make (doesnt involve elaborate effort on my part) and makes for the perfect, light lunch box meal. And to top it all, it provides lots of protiens in the form of the different dals that go into the mix. So enjoy it as a morning/ afternoon breakfast dish with a cup of garma-garam chai or for lunch. I am sure you wont be disappointed.

Ingredients

3 cups handvo flour (you can find ready-made flour (not the instant Handvo mix) in Indian stores- I use the Swad brand)
1/2 cup wheat flour
2-1/2 cups curd
3 tbsp green chili-ginger-garlic paste
2 cups grated doodhi/lauki (1/2 of a medium sized lauki)
1 cup grated carrots (you can add the above-mentioned veggies to the mix)
1 heaped tsp garam masala
1-1/2 tsp achaar masala or as per your spice level (i used the store-bought one)
salt to taste
1 tsp sugar (optional)
3 tsp sesame seeds

For Tempering

1/2 cup oil
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp sesame seeds (white or brown)
1/3rd tsp turmeric
1/4th tsp asafoetida
3-5 dried red chilies

1. Mix the curd and the handvo and wheat flours, add water as necessary to make the batter of the consistency of a idli batter.
2. Preheat the oven at 200 degrees and after it cools a little, place the handvo mix in the oven to ferment ovenight.
3. Next day, add the rest of the ingredients except for the sesame seeds and mix well. Preheat the oven to 400 degrees.
4. Heat oil for tempering and add the mustard and cumin seeds. When they pop, add the sesame seeds, turmeric, asafoetida and red chilies in that particular order.
5. Pour half of this tempering into the fermented mix and set the rest aside.
6. Grease a baking tray with a little oil and pour this batter into it.
7. Pour the rest of the tempering over this mixture and garnish with the sesame seeds.
8. Bake for 15 minutes at 400 degrees, then turn the oven temperature down to 250 degrees and bake for 15-20 more minutes till the upper crust turns brownish in colour.
9. Remove from the oven and let it cool.
10. Cut into small squares and serve hot.








P.S.- If you want to make a traditional style handvo- just omit the garam masala and achaar masala