Sunday, April 28, 2013


Tried and tasted by Nivedita                             
Hi All,

Welcome to Potluck party of this month. If you remember, I had taken pickle for the  Potluck party, Cyber style! - Fun and the Challeng... this month. And my friend Arthy brought Handvo. Now its my turn to make her recipe at home and take it to the party.
Gujrathi cuisine is my favourite!!!(which is not mine??), I have tried many recipes. And Thanks to Arthy that she prepared this one and forced me to try. Sometimes though we want to try new recipes many unwanted reasons(lazyness, not getting things ...) stops us from doing it. Actually, now also I do not have OTG  or Convection oven to make as I am in Pune, I still have tried to bake! or steam it in the cooker. Lets see how it comes out. Fingers crossed ladies...
Please visit and meed Arthy Shama with her delicious recipes.

So, here is my version of making Handvo.

I have missed the whole wheat in it as I did not get it and forgot to add the wheat flour to the paste.
I have used half the qty from the quantities given in her blog as I had to steam it and Arthy suggested me to use half.
1/4 cup - Raw rice
1/8 cup - Tvar Dal
1/2 tsp -  Urad Dal
1/2 tsp -  Moong Dal
1/2 tsp -  Chana Dal
1/4 tsp Rock salt
1/4 cup Sour curd
soak all the above ingredients except salt and sour curd for 4 to 6 hours.
Grind into coarse paste.
Add the salt and sour curd, mix well and allow it to ferment for antoher 6 hours.

1 green chilli finely chopped
1/2 tsp crushed ginger
1/4 cup grated bottlegourd (squeezed to liberate juice)
1/4 tsp haldi or turmeric powder
1/2 tsp chilly powder
1 tsp dhania powder
1/2 tsp Eno
Mix well all these ingredients except Eno
when ready to bake or steam,
Add the above mix in to fermented paste.
Mix well,
Ingredients to temper

2 tsp oil
1/4 tsp - mustard seeds
1/4 tsp - sesame seeds
1/4 tsp jeera
2-3 dry red chillies
few curry leaves
Add the above tempered mix to the ground paste. Mix well.
Keep the cooker with little water on heat.
When the water starts boiling(I have tried to make the same way as we do for Dhokla)
Add eno to your paste. Mix well, transfer it to the container that fits in the cooker.
Keep it inside the cooker.

Remove the weight of the cooker, close the lid, steam it for 45 minutes.
Check it and if its cooked remove it or continue steaming for few more minutes.

 I am not sure how the real Handvo tastes as I never got the chance to try it. But I am happy with my result, the handvo came out very good and tasty and of course these are healthy ones. I enjoyed it with my regular dal.
Once again thanking Jagruti for this lovely event, will wait for the next party :-)

I am out of station and scheduled this one on 28th. Hope it gets published and you will enjoy my steamed handvo for the party.
Keep Smiling,

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