Crispy Gujarati Rava Handvo | हेल्दी और आसान ब्रेकफास्ट रेसिपी | Chef Ajay Chopra
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Learn how to make crispy and healthy Gujarati Rava Handvo at home! This quick and easy savory cake is made with semolina, fresh vegetables, and traditional Gujarati flavors. Perfect for breakfast, tea-time, or as a light dinner, this instant rava handvo is both tasty and nutritious. Try this simple step-by-step recipe today!
Portion servings: 4-5 pax
Preparation time: 10-12 hrs
Cooking time: 30 mins
Ingredients:
Rice 1 cup
Chana dal ½ cup
White urad dal ¼ cup
Tur dal ¼ cup
Water as required
Methi seeds 7-8 pcs
Curd ½ cup
Lauki grated 1 cup
Carrot julienne ½ cup
Spring onion chopped ½ cup
Salt 1 tsp
Hing ½ tsp
Turmeric powder ½ tsp
Sugar 1 tsp
Blackpepper powder ½ tsp
Peanuts crushed ¼ cup
Ginger & green chilli paste 1 tbsp
Oil 1 tbsp
Jeera ½ tsp
Mustard seeds ½ tsp
Sesame seeds ½ tsp
Hing ¼ tsp
Curry leaves 8-9 pcs
Method:
Step 1: Soak and Ferment the Batter
Begin by washing rice, chana dal, tur dal, and urad dal together with a few methi seeds.
Soak them in water for at least 4 to 5 hours.
After soaking, drain and grind into a coarse batter using just enough water to blend.
Transfer to a bowl, add curd, mix well, and cover.
Let the batter ferment overnight or for 8 hours in a warm place.
Step 2: Prepare the Vegetable Mix
Once fermented, the batter should have a slightly tangy aroma.
To this, add grated lauki, julienned carrot, and chopped spring onions.
These vegetables bring natural sweetness and texture. Stir to combine well.
Step 3: Season the Batter
Add salt, hing, turmeric powder, sugar, crushed black pepper, and crushed peanuts.
Mix in ginger and green chilli paste for heat and aroma.
Stir everything well so the spices and vegetables are evenly distributed in the batter.
Step 4: Prepare the Tempering
In a heavy-bottomed non-stick pan, heat oil. Add mustard seeds and let them crackle.
Then add jeera, sesame seeds, hing, and fresh curry leaves.
Let everything sizzle until aromatic and the seeds are lightly golden.
Step 5: Pour and Cook the Handvo
Once the tempering is ready and still hot in the pan, immediately pour the prepared batter over it.
Use a spatula to spread the batter evenly into a thick, round layer.
The tempering will create a beautiful crust at the bottom.
Step 6: Cover and Simmer
Cover the pan with a lid and reduce the heat to low.
Let the handvo cook undisturbed on a slow flame for 5-8 minutes.
This ensures the bottom becomes crisp and the inside steams through gently.
Step 7: Check and Flip (Optional)
Once the edges look firm and the top is set, gently loosen the sides.
You can flip the handvo using a flat spatula to cook the other side, or cover again and cook through on one side only, based on your texture preference.
Step 8: Rest and Serve
Once done, transfer the handvo to a plate and let it cool slightly for 5 minutes before slicing.
Serve warm with green chutney, sweet chutney, or a cup of chai.
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