 Handvo | |
| Alternative names | Haandvo |
|---|---|
| Course | Main course |
| Place of origin | Gujarat |
| Associated cuisine | Indian |
| Serving temperature | Room temperature |
| Main ingredients | Wheat flour, sesame, bottle gourd, lentils |
| Variations | Mixed daal Handvo |
Handvo ( Gujarati: હાંડવો) is a savory vegetable cake originating from Gujarat, India. [1] [2] It is a part of the Gujarati cuisine. It is often made with a bottle gourd filling, though many other vegetables can be added. [3] Sometimes crushed peanuts are also added.
Preparation
Handvo batter is made by mixing rice and various lentils, which are rinsed, dried, and then ground. The pulses are mixed with yogurt to prepare a fermented batter. [4] The batter is mixed with yogurt and spices and is then steamed. [5]
Variations
Handvo can be made with moong dal (split yellow gram) or chola dal (split cow peas) instead of rice. [2] Vegetable handvo is a variety based on gram flour and contains vegetables like peas and cabbage, and also includes garam masala. It is often eaten along with pickle or tea. [6]
References
- ^ "How to make…Handvo". The Hindu. 31 October 2013.
- ^ a b Dalal, Tarla. Non-Fried Snacks. Sanjay & Co. p. 48. ISBN 9788189491826.
- ^ "Gujarat on a platter". The Hindu. 16 May 2002. Archived from the original on 1 July 2003.
- ^ Dodhia Gurbani, Amisha (2021). Mumbai Modern: Vegetarian Recipes Inspired by Indian Roots and California Cuisine. Countryman Press. ISBN 9781682686294.
- ^ Prakash Tamang, Jyoti (2020). Ethnic Fermented Foods and Beverages of India: Science History and Culture. Springer Singapore. p. 180. ISBN 9789811514869.
- ^ Reejhsinghani, A. (1994). Vegetarian Wonders from Gujarat. Jaico Publishing House. ISBN 9788172242749. Retrieved 9 October 2014.
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