Idli batter handvo recipe, Vegetable handvo

Idli batter handvo is an easy and quick to make lentil cake loaded with veggies that is usually prepared by grinding soaked dal and rice together, fermented and cooked/ baked to perfection with tempering. This is one such healthy and delicious breakfast/ snack from Gujarati cuisine that can be easily prepared at home by steaming/ cooking in pan/ baked either with handvo flour/ idli batter/soaked rice and dal. As you see in the picture the overloaded batch of tempering elevates this dish with flavors and required crunch to the spongy savory cake.

I have heard about handvo before and seen many pictures in the internet earlier but never tried it, so few weeks ago my sister sent me a picture of the handvo that she made and that was super appetizing, so thought to try it and asked her the recipe and she blew my mind saying she made it with idlli batter and I din’t delay much, just prepared it the next day for breakfast and served it with hot chai and chutney. We all loved it and this recipe credits goes my sister who makes wonderful dishes. Thank you ra!

Handvo is basically prepared by adding lauki/ bottle gourd in the batter , but I used carrot and spinach in this recipe which tasted good as well. You can add any veggies you like and it shall surely make the dish very yummy. Also handvo can be prepared in one shot by adding all the batter at once in big pan/ kadai but I prepared in 4 times as I wanted small sized ones, so I used small so the cook time mentioned might differ. So let’s get to the making!
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Idli batter handvo recipe, Vegetable handvo

2020-03-26 22:31:58

Serves 4

Prep Time

5 hr

Cook Time

25 min

Total Time

5 hr 25 min

Prep Time

5 hr

Cook Time

25 min

Total Time

5 hr 25 min

For batter

1. Idli batter – 1 cup (fermented)
2. Toor dal – ¼ cup
3. Chana dal – ¼ cup
4. Ginger garlic and chilli paste – ½ tsp
5. Spinach – ¼ cup
6. Grated carrot – 3 tbsp
7. Turmeric powder/ Haldi – ¼ tsp
8. Baking soda – 1/8 tsp
9. Sugar – 1 ½ tsp
10. Salt – to taste
11. Oil - 1 tsp

For tempering

1. Mustard seeds – 1 tsp
2. Sesame seeds- 1 tsp
3. Cumin seeds/ jeera- ½ tsp
4. Asafoteida/ Hing- a pinch
5. Oil – 3 tbsp

Note

* 1 cup = 235 ml

Instructions

Wash and soak chana dal and toor dal in enough water for 5 hours. After 5 hours add the disked dal in water with little water and grind it into thick paste. Transfer the dal paste to a bowl. Keep it aside.
Heat oil in a pan to it add ginger garlic paste, saute well then add chopped spinach and saute well till it shrinks in size. When it looks cooked keep it aside and let it cool.
Now to the dal paste add fermented idli batter, grated carrot, cooked spinach mixture, turmeric powder, salt, sugar and baking soda. Mix well. Let the batter sit aside.
Now after 5 minutes heat oil in a pan, to it add mustard seeds, cumin seeds when it splutters add sesame seeds and hing then pour batter on it. Cover it with a lid and cook for 8 to 10 minutes in low to medium flame. My handvo was smaller in size so it took less time to cook if I poured all the batter in pan at 1 stroke then cooking time will change accordingly. After 10 minutes when the top looks cooked and when sides brown and start leaving the pan flip it gently and cover and cook with lid on for 8 to 10 minutes in low to medium flame. After 20 minutes when the handvo looks cooked transfer it to a plate and serve it hot with chutney/ podi as it made with idli batter.

By Sandhya Riyaz

Sandhya's recipes https://www.sandyathome.com/

How to make Idli batter handvo with step by step images

Wash and soak chana dal and toor dal in enough water for 5 hours. After 5 hours add the disked dal in water with little water and grind it into thick paste. Transfer the dal paste to a bowl. Keep it aside.
Heat oil in a pan to it add ginger garlic paste, saute well then add chopped spinach and saute well till it shrinks in size. When it looks cooked keep it aside and let it cool.
Now to the dal paste add fermented idli batter, grated carrot, cooked spinach mixture, turmeric powder, salt, sugar and baking soda. Mix well. Let the batter sit aside for 5 minutes.
Now after 5 minutes heat oil in a pan, to it add mustard seeds, cumin seeds when it splutters add sesame seeds, hing, then pour batter on it. Cover it with a lid and cook for 8 to 10 minutes in low to medium flame. My handvo was smaller in size so it took less time to cook if I poured all the batter in pan at 1 stroke then cooking time will change accordingly.
After 10 minutes when the top looks cooked and when sides brown and start leaving the pan flip it gently and cover and cook with lid on for 8 to 10 minutes in low to medium flame. After 20 minutes when the handvo looks cooked transfer it to a plate and serve it hot with chutney/ podi as it made with idli batter.