Hello, Foodies and Buddies!
This week on FoodyBuddy’s Dish of the Week feature, we have a delectable Gujarati dish courtesy of Chef Rita – Handvo. For those of you who don’t know, we had Chef Rita describe the dish.
She said, “Handvo is a traditional Gujarati savoury cake made with rice, lentils and vegetables. Spiced with fresh ginger and green chillies, tempered with mustard seeds and sesame seeds – it is a multi-nutritious meal served with chutney and buttermilk.”
Gujarati food has a special significance to Chef Rita and her family and she says that Handvo is a favourite amongst her whole family. “Being a Gujarati, this dish is extremely close to me as it serves multiple purposes because it has great ingredients and can be served both as snack and light dinner,” she describes.
She was kind enough to share her recipe for the dish with us:
- Clean, wash and soak udal dal and rice together in enough water for at least 4 to 5 hours. Drain and keep aside.
- Blend the dal and rice in a mixer to a smooth mixture.
- Transfer the mixture to a bowl, add the curds and mix well. Cover and keep aside to ferment overnight.
- Add the bottle gourd, 1 tsp oil, lemon juice, sugar, chilli powder, turmeric powder (Haldi), ginger-green chilli paste and salt and mix well. Keep aside.
- Prepare a tadka with sesame seeds (til), mustard seeds (rai), bay leaf (tej patta) once and add little to the mixture. You can also add Carrot, cabbage, Lauki right now if you want to make it a vegetable Handvo.
- Heat the remaining 2 tsp of oil in a non-stick kadhai and add the mustard seeds.
- When the seeds crackle, add the tadka and sauté on a medium flame for a few seconds.
- Pour half the batter evenly to make a thick layer.
- Cover and cook on a slow flame 9 to 10 minutes or till the base turns golden brown in colour and crisp.
- Lift the Handvo gently and turn it over to the other side.
- Cover and cook on a slow flame for another 7 to 8 minutes or till it turns golden brown in colour.
- Cool slightly and cut into square pieces.
- Serve immediately with green mint chutney and buttermilk.
Time for all you readers to go try out Chef Rita’s awesome recipe ASAP! The only major challenge involved here is the overnight fermentation according to our expert Chef.
Before we let her go, we asked what other dishes Chef Rita wanted to make famous on FoodyBuddy and she once again revealed her love for Gujarati cuisine in her answer saying, ” I want to keep my traditional Gujarati touch ongoing as it is a cuisine which most people haven’t tried in Bangalore and so I am aiming to make more Puranpuri, Khandvi, Thepla and, of course, Dhokla servings.”
Thank you so much for your time and all the best going forward, Chef Rita 🙂
If you would like your dish to be featured as a Dish of the Week, please write to us at firstname.lastname@example.org