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3 servings
8 Hours to prepare
15 Minutes to cook


  • 1. 1 cup rice
  • 2. 1/2cup moong dal
  • 3. 2 tablespoon tur dal
  • 4. 1 tablespoon urad dal
  • 5. Enough 2 glass ofwater for soking
  • 6. 1/2 cupyougurt
  • 7. 1/2teaspoon soda
  • 8. For past 1 teaspoon ginger
  • 9. 1 teaspoon garlic past
  • 10. 1 tablespoon cut green chilli
  • 11. 1 tablespoon water for grinding
  • 12. Oil 1 tablespoon
  • 13. 1/2tespoon mustard seed
  • 14. 5 to 6 methi seeds
  • 15. 1 cup greated bottel gourd
  • 16. 1 teaspoon curry leaves
  • 17. 1 pinch of asafoetida
  • 18. 1/2tesspoon turmeric powder
  • 19. 2 tablespoon seasame seeds
  • 20. 5 tablespoon oil for greasing


1. Rinse rice and soak in around 1-cup water for 4-hours.

2. 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 

3. Drain excess water from rice and dals and transfer them to the jar of a blender. Add 1/2 cup yogurt and salt.

4. Blend until smooth consistency. If required, add 1-2 tablespoons water while grinding. Don’t add more water.

5. 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.

6. When you stir the fermented batter, you should see the tiny air bubbles because of the fermentation.

7. Add grated bottle gourd (lauki/doodhi), ginger-green chilli paste, 1-teaspoon oil and turmeric powder.

8. Mix well. Batter should have thick consistency. If it is watery, add 1-2 tablespoons sooji/rava to make it thick.

9. Add 1/2 teaspoon baking soda 

10. Heat 1-teaspoon oil in a small non-stick pan over medium flame. Add 1/4 teaspoon mustard seeds and when they begin to crackle, add 1/4 teaspoon cumin seeds, 1/2 teaspoon sesame seeds, a pinch of asafoetida and 2-3 curry leaves.

11. Pour approx. 1/2 cup batter (more or less) depending on the size of a pan and spread it evenly with spatula to make 1-inch thick handvo.

12. 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.

13. Flip it gently with spatula and cover cook until another side turns golden brown, for around 3-4 minutes.

14. 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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