Traditional Gujarati Mixed Dal Handvo

 


When served with chutney and buttermilk, mixed dal handvo is a traditional Gujarati savoury cake (Gujarati farsan) that is a nutritious meal in its own right. Traditional Gujarati Mixed Dal Handvo is a dal and rice cake that is a popular Gujarati dinner item.

Although prepared flour is available in the market, we recommend trying this mixed dal handvo version to get the full flavour. We created mixed dal handvo from scratch because home-cooked food is always healthier and more hygienic.

Punit Proteins is one of the most popular Deshi Toor Dal wholesaler in Vadodara, Gujarat.

The recipe for mixed dal handvo is prepared in a nonstick kadhai. Every Gujarati home has its own method of creating handvo.

Handvo is made with grated bottle gourd, but you can use any vegetable of your choice. The grated bottle gourd is an important component in this mixed dal handvo because it adds the needed softness to the handvo, making it crisp on the outside but soft on the inside.

Punit Proteins is a reputed manufacturer and supplier of Oily Toor Dal in Gujarat, India.

 

Soaking Time           :           05 hours

Preparation Time     :           15 mins

Fermenting Time      :           08 hours

Cooking Time           :           30 mins

Total Time                  :           13 hours 45 minutes

Ingredients

1/4 cup Toor Dal

1 tbsp Urad Dal

1 tbsp Green Moong Dal

1 tbsp Chana Dal

1/2 cup Rice

1 tbsp Whole Wheat

1/4 cup Curd

3/4 cup Finely Grated Bottle Gourd

3 tsp Oil

2 tsp Lemon Juice

1 pinch Baking Soda

1 1/2 tsp Sugar

1/4 tsp Chilli Powder

1/4 tsp Turmeric Powder

1 tsp Ginger-Green Chilli Paste

Salt to taste

1/2 tsp Mustard Seeds

1/2 tsp Sesame Seeds

1/2 tsp Carom Seeds

2 pinches Asafoetida (hing)

 

If you are looking to buy deshi Toor Dal in retail or bulk quantities, contact Punit Proteins at the earliest to get the best reasonable price for your order as well as get it delivered for free at your doorstep.

Method:

  1. To prepare mixed dal handvo, rinse, wash, and soak the dals, rice, and whole wheat in a large enough amount of water for at least 4 to 5 hours. Set aside after draining.
  2. Using ½ cup water, blend the dals, rice, and whole wheat in a blender until smooth.
  3. Transfer the mixture to a mixing basin and stir in the sour curds. Set aside to ferment overnight, covered with a lid.
  4. Mix in the bottle gourd, 1 teaspoon oil, lemon juice, soda bicarbonate, sugar, chilli powder, turmeric powder, ginger-green chilli paste, and salt. Set aside.
  5. In a nonstick kadhai, heat the remaining 1 tsp oil and add the mustard seeds, sesame seeds, carom seeds, and asafoetida for a few seconds on medium heat.
  6. Half of the batter should be poured evenly to form a thick layer.
  7. Cover with a lid and cook on a low heat for 5 to 7 minutes, or until the base is golden brown and crisp.
  8. Using a large flat spoon, gently lift the handvo and turn it over to the other side.
  9. Cook for another 5 to 7 minutes on a low flame, or until golden brown in colour.
  10. Allow to cool slightly before cutting into squares.
  11. Steps 5–10 must be repeated to construct another handvo.
  12. Serve the mixed dal handvo with green chutney right away.

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