Handvo is a classic Gujarati one-pot dish made from rice, lentils, and loaded with mixed vegetables and aromatic Indian spices is so delicious and healthy. Serve it with green chutney or pickle along with a cup of tea.
Take a big bowl add handvo flour, plain yogurt, and warm water in it, mix it well, and put in a warm dark place for 4-6 hours or overnight. I generally put it in the oven.Note: Slowly add water to the batter. It should have a medium-thick consistency.
Add the veggies & seasonings:
After 4-5 hours take the batter out. Preheat the oven to 350-degree Fahrenheit.
When the batter is almost fermented, keep all the veggies ready. Peel and grate the bottle gourd right before adding to the batter, as otherwise it will start to loose moisture and will also turn black in color.
Add all the vegetables and spices except baking soda and mix well.
Now heat the oil for tempering on a gas stove add mustard seeds once it starts spluttering add hing, curry leaves turn off the gas, and add it to the batter. Now add baking soda, and mix it well. As soon as you add baking soda or Eno fruit salt to the batter, don't wait long to put it to bake it immediately.
Take a 9x13 baking tray spray oil and pour the batter into the tray. Now garnish it with sesame seeds and semi-crushed peanuts (optional).
Bake the Handvo
Bake it for 30-40 mins. The handvo is ready when a knife or toothpick inserted in the center comes out clean. Then broil on high for 5 mins for the crispy browned top.
Take it out of the oven. Let it rest for 10-15 mins cut it into pieces. Enjoy it as a snack, lunch, or dinner. Serve it with green chutney or pickle along with a cup of tea.
Instant Pot Method: Refer to the post for detailed instant pot ingredient quantities and instructions. Veggies: Don't skip adding bottle gourd/dudhi as it makes handvo soft. If bottle gourd/dudhi is not available as a substitute for bottle gourd/dudhi, you can use zucchini which has the same amount of water content. Otherwise you can add any veggies of your choice such as corn, grated carrots, thinly sliced cabbage or chopped spinach or methi leaves.Bottle gourd: Do not grate and keep bottle gourd for a longer time, otherwise it will start to loose moisture and will also turn black in color.Baking Soda: Instead of baking soda, you can substitute Eno Fruit Salt too. As soon as you add baking soda or Eno fruit salt to the batter, don't wait long and bake immediately.Sugar: I did not add any sugar in this recipe. If you like, you can add 1-2 teaspoon of sugar or jaggery. Storing Batter: You can store the batter in the refrigerator for 2 days without adding baking soda or Eno fruit salt.Storing leftovers: You can store any leftover handvo in the refrigerator in an airtight container for about 2-3 days.