Name: Instant Gujarati Handvo
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2 servings
Cuisine: Indian
Ingredients: ½ cup Semolina, fine rava (sooji); ¼ cup Gram Flour, besan; ⅓ cup Indian-Style Yogurt, sour yogurt; ½ cup Bottle Gourd, lauki, finely grated and squeezed slightly; ¼ cup Carrot, finely grated; ½ tbsp Ginger, crushed into paste; ½ tbsp Green Chili Pepper, crushed into paste; ⅛ tsp Ground Turmeric; ¼ tsp Red Chilli Powder; ½ tsp Sugar, for traditional Gujarati balance; ½ tsp Salt, to taste; ½ tsp Eno Fruit Salt, for instant aeration; ⅛ cup Water, adjust as needed; 1½ tbsp Cooking Oil, divided, for tempering/pan-frying; ½ tsp Mustard Seeds, for crust; 1 tbsp Sesame Seeds, white til, heavy garnish for crust; 5 Curry Leaves, roughly chopped

40 mintotal

Prep 15 min · Cook 25 min

Serves: 2
Difficulty: Medium
Spice: Mild

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Method

In a large bowl, whisk the rava, besan, sour curd, and a splash of water to form a thick batter. Let it rest for 10 minutes to allow the rava to absorb the liquids.
10 min
Add the grated bottle gourd (lauki), grated carrots, ginger-chilli paste, turmeric, red chilli powder, sugar, and salt to the rested batter. Mix very well.
The batter should be thick and drop easily from a spoon, similar to idli batter. If it is too dry, add a splash of water.
Just before cooking, add Eno fruit salt to the batter. Sprinkle a few drops of water over it to activate. Gently fold it in one direction. The batter will turn highly fluffy and airy.
Heat a portion of the oil in a deep, heavy-bottomed, non-stick pan (preferably with a tight lid) on low heat.
Add mustard seeds and let them splutter. Add a generous layer of sesame seeds and the chopped curry leaves.
Immediately pour the aerated batter over the crackling seeds. Spread it gently to form a thick, even cake layer (about 1 to 1.5 inches thick).
Cover the pan tightly. Cook on low heat for 12-15 minutes until the bottom forms a hard, golden-brown crust and the top feels dry to the touch.
12–15 min
Using a wide spatula, carefully flip the Handvo. (Add a drizzle of oil around the edges before flipping if needed).
Cook the other side uncovered for 5-7 minutes until equally crisp and golden.
5–7 min
Remove, cut into wedges, and serve hot.

How to tell it's done

An intensely crunchy, nutty, sesame-studded crust on both sides, with a dense, spongy, vegetable-loaded, and highly savory center.

Getting it right

Tip

The sesame seed crust is the most iconic part of Handvo; do not skimp on it. Cooking on low heat is mandatory to ensure the thick batter cooks completely through to the center.

What to serve it with

A brilliant, savory tea-time cake. Serve with Green Chutney and Masala Chai.

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Ingredients