Instant Handvo Recipe | Video

Instant Handvo is a quick and easy version of popular Gujarati snack. This is a no-bake recipe made on the stove top. It is crispy on the outside and soft inside.

Semolina or sooji forms the base of this recipe along with yogurt and vegetables. This is an easy to make dish that is perfect for snack or even a light meal.

About the Recipe

Handvo aka ondhwa is a popular Gujarati snack. It is traditionally made with a batter of soaked rice, 3 kinds of lentils and veggies. The batter is then set aside for 6~8 hours to ferment. Then the batter is baked just like a cake until crispy on the outside and soft inside.

This instant handvo on the other hand is made on the stove top. Semolina (sooji) and chickpea flour (besan) form the base of this quick version. I add a chock full of vegetables to make this wholesome.

This handvo batter comes together really fast. Yogurt and baking soda give it a nice fluffy texture without requiring long fermentation. All you need is 30 minutes of quick soak to ensure that the suji absorbs moisture and cooks quickly.

I love to cook this in either a nonstick or cast iron skillet. Cast iron helps to get a nice crispy crust. Serve this instant handvo as a snack or as a light meal with green chutney.

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Here are the ingredients you need to make this Ondhwa recipe:

• Sooji rava or Semolina - Use fine suji available in Indian groceries. Semolina flour is a great substitute as well.
• Besan or chickpea flour.
• Yogurt - I recommend using whole milk or 2% low fat plain yogurt. You can also use Greek yogurt but might have to add some water to adjust the consistency of the batter.
• Flavorings - Green chilies and ginger.
• Spices - Ground coriander, cumin and turmeric.
• Veggies - feel free to use your favorite veggies. Bottle gourd or lauki is the most common veggie used to make handvo. But you cabbage, carrot etc. I generally use store bought coleslaw mix which is nothing but a mixture finely shredded green & red cabbage and carrot. Using the store bought shortcut made making this dish even easier and quicker.
• Baking Soda

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

Here is how to make this vegetable suji rava handvo recipe:

Combine sooji, besan, ground cumin & coriander, ginger, green chilies and salt. In a mixing bowl, combine sooji, besan, ground cumin & coriander, ginger, green chilies and salt. Add vegetables and mix well.

Stir in oil, yogurt and mix well. If the mixture seems too thick, add water little at a time to make a thick pourable handvo batter. Cover and set aside for 30 minutes.

When ready to make the handvo, stir in the baking soda into the batter. Make sure to mix well until evenly incorporated.

Heat oil in a 9" or 10"cast iron or other heavy base pan on medium heat. Add the mustard seeds, sesame seeds and curry leaves. Once the seeds start to splutter, pour the prepared batter into the hot pan.

Cover and cook on low flame until the bottom is crispy and golden brown, will take about 10~12 minutes. Top of the handvo should be slightly firm at this point.

Carefully flip over and cook till the other side is crispy and golden, about 3~5 minutes. Serve hot with green chutney.

Expert Tips

• Use fine sooji available in Indian groceries. Semolina flour is a great substitute as well.
• Traditionally bottle gourd or lauki is used in this dish. Use 1 cup peeled and grated bottle gourd instead of mixed veggies in the recipe.
• You can also use any of your favorite veggies. Cabbage, carrot, green beans etc. will all work well. Make sure to finely chop or grate the veggies before using in the recipe.
• I love using store bought coleslaw mix which is nothing but a mixture finely shredded green & red cabbage and carrot. Using the store bought shortcut makes this dish even easier and quicker to make.
• I recommend using whole milk or 2% low fat plain yogurt. You can also use Greek yogurt but might have to add some water to adjust the consistency of the batter.
• Make sure to add baking soda just before making the handvo. This helps to make it rise well and have a fluffy texture.
• Use a cast iron or nonstick skillet to get a nice golden crust.
• Store any leftover handvo in an airtight container for up to 2 days. Microwave until warm before serving.

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Recipe Card

Instant Handvo

Instant Handvo is a quick and easy version of popular Gujarati snack. This is a no-bake recipe that is made on the stove top.

Author: Pavani

Print Pin Rate

Cook ModePrevent your screen from going dark

Prep Time: 20 minutes mins

Cook Time: 30 minutes mins

Resting Time:: 30 minutes mins

Total Time: 1 hour hr 20 minutes mins

Course: Snack

Cuisine: gujarati

Servings: 8 servings

Ingredients

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For Handvo Batter:

• 1 cup Sooji/ Semolina flour
• ¼ cup Besan (chickpea flour)
• 2 ~ 3 Green Chilies, finely chopped
• 1" Ginger piece, finely grated
• 1 cup Veggies of choice, grated (I used shredded cabbage and carrot)
• ½ teaspoon Ground Cumin
• ½ teaspoon Ground Coriander
• ¼ teaspoon Turmeric
• To taste Salt
• 2 tablespoons Oil
• 1 cup Yogurt
• As needed Water
• ¼ teaspoon Baking Soda

For Tempering:

• 1 tablespoon Oil
• 1 teaspoon Mustard Seeds
• 1 tablespoon Sesame Seeds

Instructions

• In a mixing bowl, combine sooji, besan, ground cumin & coriander, ginger, green chilies and salt. Mix well.

  Add shredded vegetables, oil, yogurt and mix well. If the mixture seems too thick, add water little at a time to make a thick pourable batter. Cover and set aside for 30 minutes.
• When ready to make the handvo, stir in the baking soda into the batter. Make sure to mix well until evenly incorporated.
• Heat oil in a 9" or 10"cast iron or a nonstick skillet on medium heat. Add the mustard seeds, sesame seeds and curry leaves. Once the seeds start to splutter, pour the prepared batter into the hot pan.

  Cover and cook on low flame until the bottom is crispy and golden brown, will take about 10~12 minutes. Top of the handvo should be slightly firm at this point.
• Carefully flip over and cook till the other side is crispy and golden, about 3~5 minutes. Serve hot with green chutney.

Video

Notes

• Use fine sooji available in Indian groceries. Semolina flour is a great substitute as well.
• Traditionally bottle gourd or lauki is used in this dish. Use 1 cup peeled and grated bottle gourd instead of mixed veggies in the recipe.
• You can also use any of your favorite veggies. Cabbage, carrot, green beans etc. will all work well. Make sure to finely chop or grate the veggies before using in the recipe.
• I love using store bought coleslaw mix which is nothing but a mixture finely shredded green & red cabbage and carrot. Using the store bought shortcut makes this dish even easier and quicker to make.
• I recommend using whole milk or 2% low fat plain yogurt. You can also use Greek yogurt but might have to add some water to adjust the consistency of the batter.
• Make sure to add baking soda just before making the handvo. This helps to make it rise well and have a fluffy texture.
• Use a cast iron or nonstick skillet to get a nice golden crust.
• Leftover handvo can be stored in an airtight container for up to 2 days. Microwave until warm before serving.

Nutrition

Serving: 1Slice | Calories: 170kcal | Carbohydrates: 21g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 90mg | Potassium: 150mg | Fiber: 2g | Sugar: 3g | Vitamin A: 42IU | Vitamin C: 5mg | Calcium: 59mg | Iron: 1mg

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