mixed dal handvo recipe | Gujarati handvo | handvo recipe |
by Tarla Dalal

mixed dal handvo recipe | Gujarati handvo | handvo recipe | with amazing 25 images.

Mixed dal handvo is a traditional Gujarati savoury cake (Gujarati farsan), which is a nutritious meal in its own right when served with chutney and buttermilk. mixed dal handvo is a mixed dal and rice cake which is very famous meal dish originated from Gujarat.

Although readymade flour is available in the market, we suggest you try this mixed dal handvo version to experience the true flavour. We have made mixed dal handvo from scratch as homely food is always healthier and hygienic.

mixed dal handvo recipe is made in a non-stick kadhai. Every Gujarati household has their own way of making handvo and here we have shared our version of Gujarati handvo.

handvo is made with grated bottle gourd but you can use any veggies that you wish to. The grated bottle gourd is a very critical ingredient in this mixed dal handvo as it imparts the required softness to the handvo – such that it is crisp outside but soft inside.

You can enjoy mixed dal handvo as a side dish with your meal or can also pack it for your kids tiffin. I prefer relishing handvo as my evening snack with a piping hot cup of Elaichi Tea.

Go ahead and follow these instructions meticulously—you are sure to end up with perfect mixed dal handvo!

Enjoy mixed dal handvo recipe | Gujarati handvo | handvo recipe | with detailed step by step recipe photos and video below.

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Mixed Dal Handvo ( Gujarati Recipe) recipe - How to make Mixed Dal Handvo ( Gujarati Recipe)

For Mixed Dal Handvo
1/4 cup toovar (arhar) dal
1 tbsp urad dal (split black lentils)
1 tbsp green moong dal (split green gram)
1 tbsp chana dal (split bengal gram)
1/2 cup rice (chawal)
1 tbsp whole wheat (gehun)
1/4 cup sour curds (khatta dahi)
3/4 cup grated bottle gourd (doodhi / lauki)
3 tsp oil
2 tsp lemon juice
a pinch of baking soda
1 1/2 tsp sugar
1/4 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1 tsp ginger-green chilli paste
salt to taste
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp sesame seeds (til)
1/2 tsp carom seeds (ajwain)
2 pinches asafoetida (hing)

For Serving With Mixed Dal Handvo
green chutney
chaas

Method
For mixed dal handvo

To make mixed dal handvo, clean, wash and soak the dals, rice and whole wheat together in enough water for atleast 4 to 5 hours. Drain and keep aside.
Blend the dals, rice and whole wheat in a mixer to a smooth mixture using ½ cup water.
Transfer the mixture into a bowl, add the sour curds and mix well. Cover with a lid and keep aside to ferment overnight.
Add the bottle gourd, 1 tsp oil, lemon juice, soda bi-carb, sugar, chilli powder, turmeric powder, ginger-green chilli paste and salt and mix well. Keep aside.
Heat the remaining 1 tsp of oil in a non-stick kadhai and add the mustard seeds, sesame seeds, carom seeds and asafoetida and sauté on a medium flame for a few seconds.
Pour half the batter evenly to make a thick layer.
Cover with a lid and cook on a slow flame 5 to 7 minutes or till the base turns golden brown in colour and crisp.
Lift the handvo gently using a large flat spoon and turn it over to the other side.
Cover and cook on a slow flame for another 5 to 7 minutes or till it turns golden brown in colour.
Cool slightly and cut into square pieces.
Repeat the steps 5 to 10 to make one more handvo.
Serve the mixed dal handvo immediately with green chutney.

Mini handvo:

For making mini handvos, divide the same mixture into 4 equal portions and pour each portion into a small non-stick kadhai or a pan and spread it evenly to make a thin layer. Cover and cook on a slow flame till both sides turn golden brown in colour and crisp. This allows

For baked handvo:

You can also cook the handvo in an oven. Simply pour the entire batter into a greased baking tray and bake in a pre-heated oven at 200ºc (400ºf) for 30 to 35 minutes or till the crust is golden brown in colour.

Nutrient values (Abbrv) per serving

Energy	216 cal
Protein	7.1 g
Carbohydrates	34 g
Fiber	3.5 g
Fat	5.4 g
Cholesterol	2 mg
Sodium	12.7 mg

Click here to view calories for Mixed Dal Handvo ( Gujarati Recipe)

Mixed Dal Handvo Video

Mixed Dal Handvo ( Gujarati Recipe) with step by step photos

Soaking rice and dals

To make batter for mixed dal handvo recipe | Gujarati handvo | handvo recipe | measure all the ingredients and clean them.
In a bowl, take rice and toovar dal.
Add urad dal, green moong dal, chana dal and a tbsp of whole wheat. The combination of arhar dal, urad dal, moong dal and chana dal makes the handvo a protein rich lentil cake. You can use all four, any 2-3 or a combination of any dal that is easily available.
Wash the dals, rice and whole wheat together using enough water.
Drain the water using a strainer.

Add more water for soaking.
Cover with a lid and allow them to soak for at least 4 to 5 hours.
Drain the dals, rice and whole wheat using a strainer.
Transfer them in a mixer jar, add ½ cup of water and blend to a smooth mixture. Transfer this handvo mixture to a bowl.
Add sour curd. It imparts a nice flavour to the easy Gujarati handvo recipe.

Mix well. Cover with a lid and keep aside to ferment overnight. Keep the batter in a big vessel for it to get space to rise otherwise it might spill off. Also, place it in a warm place for fermenting.
After fermentation, the mixed dal handvo batter will look like this.

Batter for mixed dal handvo

Add bottle gourd to the fermented batter. You can add any veggies of your choice like grated carrots, beetroot, finely chopped tomatoes, onions, capsicum etc. For a fibre-rich handvo, add green vegetables like fenugreek leaves, spinach leaves or coriander.
Add 1 tsp oil.
Add lemon juice.

Add soda bi-carb. This helps in making the handvo fluffier. As an alternative, you can make use of fruit salt.
Add sugar.
Add chilli powder.
Add turmeric powder.
Add ginger-green chilli paste. We have used homemade adrak-mirch paste Ginger Green Chilli Paste.

Add salt as per taste.
Mix well to prepare a thick batter. If it is runny, add 1-2 tablespoons of besan or rava and make it thick. We will now proceed to make the mixed dal handvo.

How to make Gujarati Handvo

To prepare mixed dal handvo recipe | Gujarati handvo | in a pan, heat the remaining 1 tsp of oil in a non-stick kadhai.
Once the oil is hot, add mustard seeds.
Add the sesame seeds. They provide a nice crunchy mouthfeel to the Handvo.

Add carom seeds. This is optional but, ajwain helps in digestion and gives a beautiful flavour to the mixed dal handvo.
Add asafoetida and sauté on a medium flame for a few seconds. You can even toss in some curry leaves if you like.
Pour half the handvo batter evenly over the tempering to make a thick layer.
Cover with a lid and cook on a slow flame 5 to 7 minutes or till the base turns golden brown in colour and crisp & the top surface looks cooked like this.
Lift the handvo gently using a large flat spoon and turn it over gently to the other side.

Cover with a lid and cook on a slow flame for another 5 to 7 minutes or till it turns golden brown in colour.
To prepare Gujarati mixed dal Handvo recipe in a pan, heat the remaining 1 tsp of oil in a non-stick kadhai.
Cut the mixed dal handvo into square pieces.
Repeat steps 1 to 11 and make one more mixed dal handvo.
Serve the mixed dal handvo | Gujarati handvo | immediately. You can enjoy the vegetable lentil cake for breakfast or evening snack with green chutney and a cup of tea.

For variation, you can make a mini handvo. Divide the mixture into 4 equal portions and pour each portion into a small non-stick kadhai or pan and spread it evenly to make a thin layer. Cover and cook on a low flame till both sides turn golden brown in colour and crisp. This allows more uniform and much quick.
If you enjoyed this recipe of mixed dal handvo, check out other handvo recipes like :

How to make baked handvo

For people who are health conscious, you can cook the handvo in an oven. Grease a baking tray with oil and place a parchment paper over it. When serving mixed dal handvo for parties, use the muffin tray to prepare individual servings.
Simply pour batter into greased baking tray.
For the tempering, heat oil in a non-stick kadhai.

Once the oil is hot, add mustard seeds.
When the seeds crackle, add the sesame seeds.
Add carom seeds.
Add asafoetida and sauté on a medium flame for a few seconds.
Pour this prepared tempering over the handvo evenly.

Bake in a preheated oven at 200ºC (400ºF) for 30 to 35 minutes or until crust is golden brown in colour. Time required to bake handvo will vary as per your oven settings and depend on how thick your handvo is.
Check whether it is cooked or not by inserting a knife or toothpick in the center. If it does not come out clean, cook the mixed dal handvo for a little longer.
Demould and serve the mixed dal handvo immediately!
Also, check out other Gujarati snack recipes like