Gujarati Handvo Without Oven/OTG Recipe | Doodhi/Lauki Handva

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Gujarati Handvo Without Oven/OTG Recipe | Doodhi/Lauki Handva

Handvo or Handva is a traditional Gujarati farsan (snack) and it tastes so delicious! Traditionally, in Gujarat Handvo Flour (mixture of rice & many pulses) is grinded in large quantities and is used as required. It is also easily available in any local shop, market, super market in Gujarat. But for those who don’t stay in the state & still want to enjoy Handvo, here is a recipe from scratch where I soak the required the pulses & rice to make the batter. By this method too, the end result will be same as it is obtained while making Handvo from flour. Also, for those who do not own an Oven or OTG, I will show you how you can make it on burner! The procedure is a bit lengthy but at the end its all the worth!

Gujarati Handvo Without Oven/OTG Recipe | Doodhi/Lauki Handva

Gujarati Handvo Without Oven/OTG Recipe | Doodhi/Lauki Handva

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1 Cup Rice (long or short grain)
1/2 Cup Tuvar Dal/Toor Dal/Pigeon Peas Split Pulses
1/4 Cup Chana Dal/Bengal Gram Whole
3 Tbsp Curd (Preferably Sour Curd)
1/4 Tsp Turmeric Powder
1/2 -1 Cup Water or as needed
2 Tbsp Oil
3 – 4 Tsp Green Chillies & Ginger Paste
2 Tsp Garlic Paste
2 Cups Grated Doodhi/Lauki/Bottle Gourd
1/2 Tsp + 1/2 Tsp Eno Fruit Salt (Non Flavoured)
Salt to taste

For tempering & cooking:

6 Tbsp + 6 Tbsp Oil
1 Tsp + 1 Tsp Mustard Seeds/Rai
1/4 Tsp + 1/4 Tsp Asafoetida/Hing
2 Dry Red Chillies Slit in half
1 Tsp + 1 Tsp Sesame Seeds/Til/Taal

Serving: Makes 2 Large Handvo. For 4-6 persons
Soaking Time: 6-7 hours
Preparation Time: 15-20 mins
Resting Time: 7-8 hours
Cooking Time: 1-2 hours


1. Wash and soak rice and all the daals in ample of water for 6-8 hours.
2. Completely drain water from soaked rice & daals mixture.
3. Add rice & daal mixture in a blending jar & grind it to a coarse paste using water. Consistency should be like a thick dosa batter.
4. Pour the batter in a wide & deep vessel. Add Salt to taste - including for doodhi/bottle gourd which we will add later.
5. Add turmeric powder, curd, oil. Mix well.
6. Cover with a plate or lid & allow it to ferment for 7-8 hours.
7. After the batter is fermented add, green chillies & ginger paste, garlic paste, grated doodhi/lauki/bottle gourd. Mix everything well.
8. We are making 2 handvo from this batter. So divide the batter in two equal portions.
9. Add eno fruit salt to one portion which you will cook first & mix.
10. Heat oil in a flat pan and add mustard seeds & allow it to crackle.
11. Add asafoetida, dry red chilli split in half, sesame seeds/til/taal. Give it a quick stir.
12. Pour half of the batter in which eno fruit salt is added in the pan. Spread it evenly with a spoon or spatula.
13. Turn the heat to low setting & cover the pan with a lid. Cook for 20-25 minutes. Check after 25 minutes, it should have golden brown crust.
14. Turn the gas off. And flip the handvo with the help of a plate.
15. Turn the gas on. Set the flame again to a low setting.
16. Place the pan back on the burner & add 1 Tbsp oil.
17. Slide the handvo in the pan slowly. Cover it with a lid & cook for 20 -25 minutes other side as well.
18. After 25 minutes, it should be cooked & ready to served.
19. Cook another Handvo from the remaining batter in the similar way.
20. Cut into desired shape pieces & serve with Green Chutney & Sauce.


  • For soft & fluffy Handvo, add Eno fruit salt just before you pour it in the pan for cooking. If you will let it sit for long, Handvo can turn out hard.
  • Handvo batter takes time for cooking, so the heat should be always on low setting or else it can be raw from the middle. You need atleast 25 minutes on both the sides.
  • For the batter, make sure the rice & daals mixture is grinded coarsely. You won’t get nice grainy Handvo if you grind it to a fine paste. So it is best if you soak everything in one bowl & grinding it together unlike dosa batter, where you grind rice & daal separately.

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