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Prepare at Home


  • 1 cup Rice
  • ¼ cup Toor Dal (toovar dal/pigeon pea lentils)
  • ½ cup Chana Dal (gram lentils)
  • 2 tablespoons Urad Dal (black)
  • ½ cup Curd (dahi/plain yogurt)
  • ½ cup grated Bottle Gourd (lauki/doodhi)
  • ½ cup Green Peas (fresh or frozen)
  • 1 Carrot (grated)
  • ¼ teaspoon Turmeric Powder
  • 1 teaspoon Ginger-Green Chilli Paste, optional
  • ½ teaspoon Baking Soda
  • 1 teaspoon lemon Juice
  • 1 teaspoon Oil
  • Salt to taste
  • For Tempering:
    • 2 teaspoons Mustard Seeds
    • 2 teaspoons Cumin Seeds
    • 4 teaspoons Sesame Seeds
    • A Pinch of Asafoetida – hing (optional)
    • 10-12 Curry Leaves
    • 3 tablespoons Oil


  • Rinse rice and soak in around 1-cup water for 4-hours. Rinse all dals (toor dal, chana dal and urad dal) and soak them in 1-cup water for 4-hours. (You can soak rice and all dals together. No need to soak them separately.)
  • Drain excess water from rice and dals and transfer them to the jar of a blender. Add ½ cup yogurt and salt. Blend until smooth consistency. If required, add 1-2 tablespoons water while grinding. Don’t add more water.
  • Transfer the batter to a medium size container. Cover it with a lid and keep in warm place to ferment for around 8-10 hours. (Note that batter doesn’t rise during fermentation as it does for idli/dosa batter)
  • When you stir the fermented batter, you should see the tiny air bubbles because of the fermentation.
  • Add grated bottle gourd (lauki/doodhi), grated carrot, green peas, ginger-green chilli paste, 1-teaspoon oil and turmeric powder. Mix well. Batter should have thick consistency. If it is watery, add 1-2 tablespoons sooji/rava to make it thick.
  • Add 1/2 teaspoon baking soda. Pour 1-teaspoon lemon juice over it. Mix well.


  • Heat 1-teaspoon oil in a small non-stick pan over medium flame. Add ¼ teaspoon mustard seeds and when they begin to crackle, add ¼ teaspoon cumin seeds, ½ teaspoon sesame seeds, a pinch of asafoetida and 2-3 curry leaves.
  • Pour approx. ½ cup batter (more or less) depending on the size of a pan and spread it evenly with spatula to make 1-inch thick handvo.
  • Cover the pan with a lid or a plate. Reduce flame to low and cook until top surface looks cooked as shown in the picture and bottom surface turns light brown (this will take around 4-5 minutes). Time required cook greatly depends on the thickness of handvo you are making.
  • Flip it gently with spatula and cover cook until another side turns golden brown, for around 3-4 minutes.
  • Transfer it to a plate. Follow the same process for remaining batter.
  • Handvo is now ready for serving with tea or chutney as evening snack!




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