Mixed Lentil Handvo (Handwo) Recipe
Lentil Handvo, colloquially referred to as Handwo, or Handwa, is a savory and wholesome snack originating from the western Indian state of Gujarat. This traditional dish has a unique preparation technique and offers a mix of flavors. With its crunchy exterior and soft, flavorful interior, Handvo is an Indian dish well worth trying. The dish is vegetarian, but not vegan due to its use of dairy (yogurt).
What is Handvo?
At its core, Handvo is a lentil cake made from a fermented batter consisting of various dals (lentils), rice, and a mix of fresh vegetables. The use of fermented batter not only makes the dish light and fluffy but also adds a tangy undertone to its taste profile.
Ingredients and Preparation
1. Core Ingredients
- Rice
- Assorted lentils (like tuvar dal, chana dal, and urad dal)
- Grated bottle gourd (lauki)
- Yogurt (for fermentation)
2. Spice Mix
Handwo is spiced with a variety of items. Below are the most common, but the exact mix used is flexible. You can find these at a local ethnic grocer or in large stores often in the ethnic food aisle. I also buy items from Amazon, which offers a good choices in ethnic food spices.
- Ginger-chili paste
- Turmeric powder
- Asafoetida (hing)
- Sesame seeds
- Mustard seeds
- Curry leaves
- Salt
Preparation
- The rice and lentils are soaked for a few hours and then ground to a coarse batter.
- Yogurt is mixed into the batter, which is then left to ferment for 6-8 hours, resulting in a spongy consistency.
- Once fermented, grated bottle gourd, spices, and the seasoning mix are added.
- The mixture is then poured into a baking tray or thick-bottomed pan, garnished with sesame seeds, and baked or slow-cooked till it attains a golden-brown crust.
- A tadka (tempering) of mustard seeds, curry leaves, and asafoetida in hot oil can be poured over the baked Handvo for added flavor.
Nutritional and Health Benefits of Handvo
- Rich in Protein: As Handvo uses a combination of various lentils, it’s an excellent source of plant-based protein.
- Fiber Boost: With the addition of bottle gourd and other vegetables, Handvo becomes a good source of dietary fiber.
- Fermentation Benefits: The fermentation process enhances the bioavailability of nutrients and introduces beneficial bacteria which are good for the gut.
- Wholesome: Being a dense, filling snack, Handvo can serve as a balanced meal option with carbs, proteins, and essential vitamins.
Variations and Serving
Over the years, many variations of Handvo have emerged. Some prefer to add other vegetables like carrots, peas, or corn to the batter. Fusion Handvos with ingredients like spinach or paneer are also popular.
Traditionally, Handwo is served warm, often with green coriander chutney or sweet and tangy tamarind chutney. A cup of masala chai pairs perfectly with this savory cake, making it an ideal snack during monsoon or winter evenings.
I like to serve Hanvo as a side to dishes with curry such as Butter Lamb or an easy one-pot curry.
In sum, Lentil Handvo or Handwo is more than just a snack; it’s an experience of traditional Gujarati cuisine. Whether you’re seeking comfort food or a nutritious meal, Handvo is a dish that’s sure to please both your heart and palate. If you haven’t tried it yet, you’re missing out on a delightful Indian culinary gem.
Mixed Lentil Handvo (Handwo) Recipe
Lentil Hanvo, aka Handwo or Handwa, is an Indian lentil cake made from a fermented batter consisting of various dals (lentils), rice, and a mix of fresh vegetables. It is great as a main course or as a side dish and pairs well with curry dishes.
Ingredients
- ½ cup yellow pigeon peas
- 1 tbsp split yellow gram
- 1 tbsp split black lentils
- 1 tbsp whole wheat
- 1 tbsp split green gram
- ½ cup rice
- ¾ cup bottle gourd, grated
- ½ tsp carom seeds
- ½ tsp mustard seeds
- ¼ tsp asafoetida
- ½ tsp sesame seeds
- ¼ tsp ground turmeric
- ¼ tsp red chilli powder
- Pinch of soda bi-carbonate
- 2 tsp lemon juice
- 1 tsp ginger-green chili paste
- ¼ cup sour yogurt
- 1 ½ tsp sugar
- 3 tsp vegetable oil
- Salt to taste
Instructions
- Rinse the lentils, whole wheat and rice until they are free of starch and soak them in enough water for over 4 hours.
- Drain them into a colander and tip the mixture into a blender.
- Pulse them into a smooth blend and scoop it out into a bowl.
- Whisk in the sour yogurt until well combined, place a lid on top and set aside in room temperature overnight to ferment.
- Place the grated bottle gourd in a bowl and stir in the ginger-chili paste, ground spices, soda bi-carb, a splash of lemon juice, 1 tsp oil and a dash of salt until they mix thoroughly.
- Pour in the blended mixture and fold them together until they are blended properly into a uniform mixture; set aside.
- Drizzle rest of the oil into a deep-bottomed saucepan and heat it over moderate heat until it shimmers.
- Throw in the mustard seeds and fry until it splutters.
- Stir in rest of the whole spices as well as sesame seeds and stir fry briskly or until they are fragrant.
- Tip half of the final mixture into the pan and spread it with a spatula to smooth out its surface.
- Place a lid on top and cook for 7-8 minutes over low heat or until its bottom browns and turns crispy.
- Flip the handwo carefully and cook the other side, covered for another 5 minutes or until they turn golden brown in colour.
- Remove from heat and let it rest until it is cool enough to handle.
- Meanwhile, make the other handwo with rest of the batter in a similar fashion and slice each of them into small squares.
- Serve warm.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 85Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 1mgSodium: 109mgCarbohydrates: 13gFiber: 2gSugar: 2gProtein: 3g
Last Updated on September 25, 2023 by Carleen
