Introduction

Namaste friends! I’m Ajay Chopra.

These days, everyone is searching for protein-rich pancakes online. But let me tell you, there is no better protein-rich pancake than this.

This Gujarati Rava Handvo is full of goodness. It has rice, different types of dals (lentils), and even vegetables. You can make it easily at home.

I still remember the first time I tried this recipe. I was surprised by how tasty and healthy it was. The best part? It’s a one-pot dish and super simple to make.

We just need to soak, grind, ferment and cook. Just like dosa batter. Let’s start!

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Ingredients of Crispy Gujarati Rava Handvo

 

Portion servings: 4–5 pax

Preparation time: 10–12 hours (includes soaking and fermentation)

Cooking time: 30 minutes

 

• Rice – 1 cup
• Chana dal – ½ cup
• White urad dal – ¼ cup
• Tur dal – ¼ cup
• Methi seeds – 7 to 8 pieces
• Water – as required
• Curd – ½ cup
• Lauki (grated) – 1 cup
• Carrot (julienned) – ½ cup
• Spring onion (chopped) – ½ cup
• Salt – 1 tsp
• Hing – ½ tsp
• Turmeric powder – ½ tsp
• Sugar – 1 tsp
• Black pepper powder – ½ tsp
• Peanuts (crushed) – ¼ cup
• Ginger and green chilli paste – 1 tbsp
• Oil – 1 tbsp
• Jeera – ½ tsp
• Mustard seeds – ½ tsp
• Sesame seeds – ½ tsp
• Hing – ¼ tsp
• Curry leaves – 8 to 9 pcs

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Instructions of Crispy Gujarati Rava Handvo

Step 1: Soak and Ferment the Batter

Wash rice, chana dal, tur dal, and urad dal together. Add methi seeds while soaking.

Soak in enough water for at least 4 to 5 hours.

After soaking, drain the water and grind the mixture into a coarse batter using only as much water as needed.

Transfer the batter to a large bowl. Add ½ cup curd and mix well.

Cover the bowl and keep it in a warm place to ferment for 8 hours or overnight.

 

Step 2: Prepare the Vegetable Mix

Once the batter is fermented, it should smell slightly sour.

Add 1 cup grated lauki, ½ cup julienned carrots, and ½ cup chopped spring onions.

These vegetables add texture and natural sweetness.

Mix everything well into the batter.

 

Step 3: Season the Batter

Add 1 tsp salt, ½ tsp hing, ½ tsp turmeric powder, and 1 tsp sugar to the batter.

Add ½ tsp crushed black pepper and ¼ cup crushed peanuts.

Mix in 1 tbsp ginger and green chilli paste for extra flavour.

Stir well so everything is evenly combined in the batter.

 

Step 4: Prepare the Tempering

Heat 1 tbsp oil in a heavy-bottomed non-stick pan.

Add ½ tsp mustard seeds and let them crackle.

Add ½ tsp jeera, ½ tsp sesame seeds, ¼ tsp hing, and 8 to 9 curry leaves.

Let the tempering cook until it becomes aromatic and golden.

 

Step 5: Pour and Cook the Handvo

While the tempering is still hot in the pan, immediately pour the batter on top.

Spread the batter evenly using a spatula into a thick pancake shape.

Cover the pan with a lid and lower the flame.

Let it cook for 5 to 8 minutes, until the bottom forms a nice crust.

If desired, flip the handvo with a spatula to cook the other side. Or you can cover again and cook through from one side only.

 

Step 6: Rest and Serve

Once cooked, remove the handvo from the pan.

Let it rest for 5 minutes before slicing.

Cut into 6 to 8 pieces and serve warm.

Enjoy with green chutney, sweet chutney, or a hot cup of chai.

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About the Recipe

Many people don’t know why it’s called Handvo. That story is for another day. But what goes into Handvo is very important.

I take one cup of rice, half cup chana dal, 1/4 cup urad dal, and 1/4 cup toor dal. I wash them well and soak them for 1–2 hours.

In Gujarat, chana dal is a must. It’s like removing vada pav from Mumbai or chole bhature from Delhi if you skip chana dal here. It’s that important.

Then, I grind everything with a little methi (fenugreek) seeds. Don’t add all the soaking water at once. Add little by little. The mixture should be smooth like dosa batter.

I mix a little curd and leave it to ferment for 6 to 7 hours. If it’s cold, it may take up to 8 hours.

After fermenting, I add grated bottle gourd (lauki), carrot, and you can also add zucchini, potato, or cabbage. These cook slowly and give nutrition and taste.

Then I add salt, hing, turmeric, little sugar (Gujarati style), spring onions, crushed black pepper, peanuts, and a paste of ginger and green chilli.

This batter is now ready to make delicious, protein-rich pancakes!

In a pan, I add oil and give it a nice tadka (tempering) with jeera, mustard seeds, sesame seeds, curry leaves, dry red chillies (optional), and hing.

I pour the batter into the pan and cook it on low flame. Cover and let it cook for 4–5 minutes. It becomes golden brown.

Then, flip it carefully with a spatula and cook the other side for 3–4 minutes.

It’s like a pancake or cake. Always check if it is cooked properly from the inside. Sometimes it may look crispy from outside but stay raw inside.

Once done, take it out and cut it into 6–8 pieces. It is ready to enjoy with chutney!

Handvo is very tasty and healthy. Don’t be afraid of the name. It’s not a missile, it’s a yummy dish!

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Cooking Tips

Always soak rice and dal for at least 1 to 2 hours before grinding.

Use little water at first while grinding. Add more if needed later. The batter should be smooth like dosa batter.

Don’t skip methi seeds. They add great taste and help in fermentation.

Use vegetables like lauki, carrot, cabbage, or even zucchini. Cut them thin or grate them.

Cook on low flame. Cover the pan to cook it properly from inside.

Always check with a spoon or knife to see if it’s cooked inside. Don’t just look at the crispy outside.

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Pairing Guide

Crispy Gujarati Rava Handvo tastes best with green chutney.

You can also serve it with sweet chutney or garlic chutney for more flavour.

A cup of masala chai or buttermilk goes very well with it.

It’s perfect for breakfast, lunch, or evening snacks.

You can also serve it as a light dinner.

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Frequently Asked Questions

1. What is Crispy Gujarati Rava Handvo?

Crispy Gujarati Rava Handvo is a savory pancake made with rice, dals, and vegetables. It is fermented and cooked with a flavorful tempering. It is healthy and protein-rich.

2. How long should I ferment the Crispy Gujarati Rava Handvo batter?

You should ferment the Crispy Gujarati Rava Handvo batter for 6 to 7 hours. If the weather is cold, ferment it for 8 hours.

3. Can I use other vegetables in Crispy Gujarati Rava Handvo?

Yes, you can use grated lauki, carrot, zucchini, cabbage, or even thin potato slices in Crispy Gujarati Rava Handvo.

4. What kind of dal is used in Crispy Gujarati Rava Handvo?

Crispy Gujarati Rava Handvo uses chana dal, urad dal, and toor dal along with rice. Chana dal is very important in this recipe.

5. How do I know if Crispy Gujarati Rava Handvo is cooked properly?

You should check the inside of the Crispy Gujarati Rava Handvo with a spoon or knife. It should not be raw inside even if it looks crispy outside.

6. What is the best pan to use for Crispy Gujarati Rava Handvo?

A non-stick or ceramic pan is best for making Crispy Gujarati Rava Handvo. Any size pan will work, just cook it on low flame.

7. Can I skip the methi seeds in Crispy Gujarati Rava Handvo?

No, methi seeds are important in Crispy Gujarati Rava Handvo. They give a nice taste and help in fermentation.

8. What should I serve with Crispy Gujarati Rava Handvo?

Serve Crispy Gujarati Rava Handvo with green chutney, sweet chutney, or garlic chutney. It also goes well with chai or buttermilk.

9. Can I make Crispy Gujarati Rava Handvo without fermentation?

No, fermentation is important in Crispy Gujarati Rava Handvo. It gives the dish a nice texture and taste like dosa.

10. Is Crispy Gujarati Rava Handvo good for health?

Yes, Crispy Gujarati Rava Handvo is very healthy. It has protein from dal, fiber from vegetables, and is cooked with less oil.

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