Gujarati Handvo Without Oven/OTG Recipe: Doodhi/Lauki Handva Recipe

Gujarati Handvo Without Oven/OTG Recipe: Doodhi/Lauki Handva Recipe

Handvo or Handva is a traditional Gujarati Farsan(Snack) and it tastes so delicious! Traditionally, women in Gujarat prepare the Handvo Flour (mixture of rice & many pulses) in large quantities and use it as required. It is also easily available in any local shop, market, super market in Gujarat. But for those, like me, who don’t stay in the state & still want to enjoy Handvo, here is a recipe from scratch where I soak the required the pulses & rice to make the batter. By this method too, the end result will be same as it is obtained while making Handvo from flour. Also, for those who do not own an Oven or OTG, I will show you how you can make it on burner! The procedure is a bit lengthy but at the end its all the worth!

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You will need:

1 Cup Rice (long or short grain)

1/2 Cup Tuvar Dal/Toor Dal/Pigeon Peas Split Pulses

1/4 Cup Chana Dal/Bengal Gram Whole

3 Tbsp Curd (Preferably Sour Curd)

1/4 Tsp Turmeric Powder

1/2 -1 Cup Water or as needed

2 Tbsp Oil

3 – 4 Tsp Green Chillies & Ginger Paste

2 Tsp Garlic Paste

2 Cups Grated Doodhi/Lauki/Bottle Gourd

1/2 Tsp + 1/2 Tsp Eno Fruit Salt (Non Flavoured)

Salt to taste

For tempering & cooking:

6 Tbsp + 6 Tbsp Oil

1 Tsp + 1 Tsp Mustard Seeds/Rai

1/4 Tsp + 1/4 Tsp Asafoetida/Hing

2 Dry Red Chillies Slit in half

1 Tsp + 1 Tsp Sesame Seeds/Til/Taal

Serving: Makes 2 Large Handvo. For 4-6 persons

Steps to Make Gujarati Handvo Without Oven/OTG:

1. Wash and soak rice and all the daals in ample of water for 6-8 hours.
2. Completely drain water from soaked rice & daals mixture.
3. Add rice & daal mixture in a blending jar & grind it to a coarse paste using water. Consistency should be like a thick dosa batter.
4. Pour the batter in a wide & deep vessel. Add Salt to taste – including for doodhi/bottle gourd which we will add later.
5. Add turmeric powder, curd, oil. Mix well.
6. Cover with a plate or lid & allow it to ferment for 7-8 hours.
7. After the batter is fermented add, green chillies & ginger paste, garlic paste, grated doodhi/lauki/bottle gourd. Mix everything well.
8. We are 2 handvo from this batter. So divide the batter in two equal portions.
9. Add eno fruit salt to one portion which you will cook first & mix.
10. Heat oil in a flat pan and add mustard seeds & allow it to crackle.
11. Add asafoetida, dry red chilli split in half, sesame seeds/til/taal. Give it a quick stir.
12. Pour half of the batter in which eno fruit salt is added in the pan. Spread it evenly with a spoon or spatula.
13. Turn the heat to low setting & cover the pan with a lid. Cook for 20-25 minutes. Check after 25 minutes, it should have golden brown crust.
14. Turn the gas off. And flip the handvo with the help of a plate.
15. Turn the gas on. Set the flame again to a low setting.
16. Place the pan back on the burner & add 1 Tbsp oil.
17. Slide the handvo in the pan slowly. Cover it with a lid & cook for 20 -25 minutes other side as well.
18. After 25 minutes, it should be cooked & ready to served.
19. Cook another Handvo from the remaining batter in the similar way.
20. Cut into desired shape pieces & serve with Green Chutney & Sauce.

Important Pointers:

• For soft & fluffy Handvo, add Eno fruit salt just before you pour it in the pan for cooking. If you will let it sit for long, Handvo can turn out hard.
• Handvo batter takes time for cooking, so the heat should be always on low setting or else it can be raw from the middle. You need atleast 25 minutes on both the sides.
• For the batter, make sure the rice & daals mixture is grinded coarsely. You won’t get nice grainy Handvo if you grind it to a fine paste. So it is best if you soak everything in one bowl & grinding it together unlike dosa batter, where you grind rice & daal separately.

If you want to see how I made this Gujarati Handvo Without Oven/OTG, then head over to video recipe by clicking this link:

https://www.youtube.com/v/RW2g6vJ1y8s?version=3&f=user_uploads&c=google-webdrive-0&app=youtube_gdata

Click “Print” or “PDF” button below to save this recipe!

Homemade Rice Chips Recipe: Tea Time Munching Snack!

Homemade Rice Chips Recipe: Tea Time Munching Snack!

As a child, I always used to see my mom making chips of various kinds during summers & I used to lend her a helping hand. Face it, making chips from 20 kgs of potatoes wasn’t an easy thing. There was series of tasks involved – peeling, slicing, blanching, drying under the sun for many days. As a child it all seemed fun but when I grew up all this work seemed tedious and I told myself, “I will never make chips at home!” But on the contrary, here I am making/sharing Rice Chips Recipe. When I learnt about this recipe from a relative, I was intrigued to try. It is such an easy recipe with fewer ingredients; I knew I had to make this. I am so glad I made it all by myself and it turned out really really good, despite being my first attempt. I am already thinking of ways to innovate this recipe and create different variations. But more on that later.

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You will need:

1 Cup Small Grain Rice

2.5 Cups Water

1 Tsp Cumin Seeds

1 Tsp Sesame Seeds

2 Tsp Green Chillies Paste

Oil for deep frying

Chat Masala for sprinkling/garnish

Salt to taste

The Mould

Steps to Make Rice Chips At Home:  

1. First & foremost, wash & soak rice atleast for 8 hours, I prefer soaking it overnight.
2. Next, in a pressure cooker, add all the ingredients – rice, water, green chillies paste, cumin & sesame seeds & pressure cook for 3 -4 whistles. 

Cooked Mixture

 3. Once the pressure cools down, allow it come to room temperature. 
4. Assemble the ‘Sev/Chakri Mould’, use the Chakri making plate. 
5. Fill up the mould with the rice mixture, screw the lid and make chips on a cloth. Do not worry about the shape& size. 

Filling the Mould with mixture

6.  Once you are done, it should look like this.

Chips drying on cloth under the sun

7. You should do the process of making chips on the cloth under the sun itself – on a terrace or a balcony. 
8. Allow it dry under the sun for a day. 
9. If you feel there is still some moisture content in the chips, then keep it under the sun for another day. My chips took 2 days to completely dry. 

After 2 days under the sun!

10. Once these chips are sun-dried, store it away in an air-tight container & fry as needed. It can be stored for months. 

Dried Rice Chips

11. Fry the chips & sprinkle some chat masala after frying. Munch on it anytime!

Mouth watering chips ready to eat 🙂

Important Pointers:

• I am using small grain rice because it is economical when you plan to make large quantities. If you do not have small grain use the long grain rice (basmati).
• What we are looking for is lumpy consistency of cooked rice, if you feel the rice seems separated after cooking, add in more water and cook it for another 1-2 whistles. You can never overdo the rice for this recipe. 
• Please do not make the chips on tissue or paper, in my experience it sticks badly and doesn’t come off after drying.

If you want to see how I made this Rice Chips, then head over to video recipe by clicking this link:

https://www.youtube.com/v/_jCrmPpfEJo?version=3&f=user_uploads&c=google-webdrive-0&app=youtube_gdata

Food Trivia: Homemade Rice Chips are better alternative to those packet chips you get in the market. With all those preservatives, spices etc they use to make it, these Rice Chips are a much healthier options.

Cheat Tricks: If you do not want to pile on calories by deep frying it, cook them in microwave – on high power for about 20-30 seconds. It tastes yummy too!

P.S – If you have never used the ‘Sev Mould’ before it can pain you while using it, use a muscular helping hand like your husband 😉

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