Handvo is a variation of the popular Gujarati dhokla. It is light on the digestive system in spite of the gram flour content due to the effect that the buttermilk has on the dish. You could serve this savory at breakfast or at tea time or take away the meal in itself while traveling. Kids love handvo and adults will praise you incessantly for the taste.
Ingredients:
2 cups of coarsely ground rice (Surti Kolum variety preferably) and yellow moong dal (in a 1:1 ratio)
1 small bottle gourd or lauki chopped fine
3 green chilies chopped fine or ground to a paste
1/4 cup of fresh coriander leaves chopped really fine
2 cups of fresh buttermilk
1/2 tsp each of soda bicarb
Cumin seeds
Mustard seeds
Urad dal and channa dal
Salt to taste and cooking medium as per personal preference
Popular Accompaniments:
You can eat handvo with or without any other accompaniment. It goes well with any sauce, pickles or chutneys. It also serves as a great appetizer at a vegetarian fare. Prepared and stored in the refrigerator, you could simply steam or microwave heat it at a later time. You can count on the dish for healthy eating with minimum kitchen time investment!
Preparation:
In a large mixing bowl, take the butter milk, salt, flour (rice and yellow moong dal) and soda.
Mix well and allow the mixture to stand for around 6 hours.
Wash the grated or finely chopped bottle gourd.
Drain away the excess water and add the coriander and green chili to it.
Main Cooking:
Heat the cooking medium (You could use either ghee or clarified butter or even regular cooking oil) in a heavy bottom pan and add the urad dal and channa dal to it.
When the dals get a nice brown color, add the cumin seeds, mustard seeds and allow them to splutter.
Pour in, very carefully, the batter and mix consistently to avoid a lumpy result.
Once all the ingredients are well mixed, transfer the mix into a greased oven container an allow it to bake for around 8-10 minutes at 280 degrees.
An inserted fork should come out clean for you to know that the dish is ready and all the ingredients are cooked well.
Presentation:
Cut the handvo into shapes or wedges according to your choice and serve hot. Traditionally, the dish is cooked in an earthen pot and over a low flame.
