Recipe

Instructions:

1. Preparing the Handvo Dough:
1. Prepare the Rice and Dal Mixture:
- Mix 2 cups of rice, 1 cup of toor dal, 1/2 cup of chana dal, and 1/2 cup of urad dal.
- Grind the mixture in a mixer jar to a coarse texture.
Tip: You can store this ground mixture in the freezer for 2-3 months or at room
temperature for 1-2 months.
2. Prepare the Wheat's Crumbled Loaf:
- Take 1/2 cup of crumbled wheat loaf and add a little oil to it.
Tip: Adding oil helps keep the Handvo soft even after it has cooled down.
2. Preparing the Batter:
1. Mix the Ingredients:
- In a large bowl, take 2.5 cups of the ground rice and dal mixture.
- Add 1/2 cup of the crumbled wheat loaf (or suji if you don't have it).
- Add 1/2 teaspoon of methi seeds, 1 cup of curd, and 1 cup of water. Mix well to form a
paste-like consistency.
- Use your hands to mix the paste for 5 minutes to increase fermentation speed.
- Cover the paste and let it rest for 6-7 hours (longer in winter).
Tip: The heat from your hands helps speed up fermentation.
2. Check the Fermentation:
- After 6-7 hours, the batter should be lighter with air bubbles indicating proper
fermentation.
3. Adding Spices and Vegetables:
1. Prepare the Batter:
- Add 1 teaspoon of turmeric powder, 2 teaspoons of salt, 1 cup of makai dana, 1 cup of
mixed ginger-green chili-garlic paste, and 2 tablespoons of red chili powder.
- Add 300 grams of grated bottle gourd, 1 tablespoon of sweet/sour pickle, and 1 teaspoon
of pickle oil. Mix well.
Tip: If you don't have pickle, you can add 1 tablespoon of methi powder for flavor.
2. Adjust Consistency:
- Add water if necessary to achieve a thick batter consistency.
4. Preparing for Cooking:
1. Grease the Cooker:
- Grease the inside of a cooker with oil using a brush. This helps the Handvo come out
easily once cooked.
- Add a layer of sand or salt to the bottom of the cooker to regulate the temperature.
2. Prepare the Tempering:
- Heat 5 tablespoons of oil in a pan.

- Add 1/3 cup of peanuts and cook until slightly browned.
- Add 2 teaspoons of mustard seeds, 1 teaspoon of hing, and 8-10 curry leaves. Turn off
the flame.
- Add 2 dry red chilies, 1 tablespoon of sesame seeds, and 2 teaspoons of Kashmiri red
chili powder. Mix well.
5. Cooking the Handvo:
1. Prepare the Batter:
- Add 1/2 teaspoon of eno (or eating soda with lemon juice) to the batter. Add 1-2
tablespoons of water to activate it and mix well.
2. Cook the Handvo:
- Pour the batter into the greased cooker.
- Spread the tempering on top of the batter for extra flavor and crispiness.
- Sprinkle an additional tablespoon of sesame seeds on top (optional).
- Cover and cook on high flame for 2-3 minutes to heat the cooker.
- Reduce the flame to low and cook for 40-50 minutes.
Tip: Cooking on high flame initially helps set the batter, and cooking on low flame ensures
even cooking.
3. Check for Doneness:
- After 45 minutes, check the Handvo with a skewer. If it comes out clean, it’s done.
- Let it rest for 5 minutes before removing it from the cooker.
6. Serving the Handvo:
1. Remove and Serve:
- Use a spatula to carefully remove the Handvo from the cooker.
- Let it cool slightly before cutting into pieces.
Tip: Cooling slightly helps the Handvo hold its shape and makes it easier to cut.
Additional Tips and Precautions:
1. Ingredient Quality:
- Use fresh ingredients to ensure the best taste and texture. Check the quality of your rice
and dals before grinding.
2. Proper Fermentation:
- Ensure the batter ferments properly for the best results. In winter, you may need to leave
it longer or keep it in a warmer place.
3. Cooking Utensils:
- Use a non-stick cooker if you don’t have a special Handvo cooker. Greasing the cooker
well is crucial to prevent sticking.
4. Consistent Mixing:
- Mix the batter well to avoid lumps and ensure even distribution of spices and vegetables.

5. Temperature Control:
- Maintain a consistent low flame after the initial high flame to ensure even cooking and
prevent burning.
6. Cooling Before Serving:
- Let the Handvo cool down slightly before cutting and serving. This makes it easier to
handle and improves the texture.
7. Storage:
- Store any leftovers in an airtight container. Handvo can be enjoyed the next day.
Conclusion:
That's it! Your delicious, soft, and flavorful Handvo is ready to enjoy. This Handvo recipe is
perfect for tiffins as it remains soft even after cooling. Let me know how you liked this recipe
in the comments. For more such recipes, subscribe to Kitchen krafts and don't forget to like
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