Gujarati Tawa Handvo Recipe with Sweet Corn
Gujarati Tawa Handvo with Sweet Corn is a delightful, savory snack or breakfast dish from the heart of Gujarat. This recipe is a flavorful variation of the traditional Handvo, incorporating sweet corn for an extra burst of texture and sweetness. It’s a perfect blend of protein-packed lentils, rice, and a hint of spice, all cooked on a tawa (griddle) to achieve a crispy, golden crust while retaining a soft, moist interior. This dish is not only nutritious but also extremely satisfying, ideal for a quick breakfast or a light dinner.
Ingredients
| Ingredient | Quantity |
|---|---|
| Rice (raw) | 1/2 cup |
| Chana dal (Bengal Gram Dal) | 1/2 cup |
| White Urad Dal (Whole) | 1/2 cup |
| Green Chillies | 1, finely chopped |
| Ginger | 1-inch piece, chopped |
| Salt | To taste |
| Sesame seeds (Til) | 1/2 teaspoon |
| Curry leaves | 1 teaspoon, finely chopped |
| Asafoetida (Hing) | 1/4 teaspoon |
| Red Chilli Powder | 1/4 teaspoon |
| Sunflower Oil | 1 tablespoon |
| Sweet corn | 2 cups |
Nutritional Information (Approximate per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 250-300 kcal |
| Protein | 10-12 grams |
| Carbohydrates | 45 grams |
| Fat | 8-10 grams |
| Fiber | 5-7 grams |
| Sodium | 300-400 mg |
| Iron | 2-3 mg |
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Cuisine: Gujarati
Course: North Indian Breakfast
Diet: High Protein, Vegetarian
Instructions
-
Soak the Rice and Lentils:
Start by washing and soaking the rice, chana dal, and urad dal together in a bowl for at least 4 to 5 hours. This soaking process helps soften the grains and lentils, making them easier to grind and ensuring the batter achieves the right texture for the Handvo. -
-
Grind the Batter:
After soaking, drain the water and transfer the rice and dal mixture to a blender or wet grinder. Add the green chillies and ginger, along with the soaked water (reserve some for adjusting the consistency). Grind this mixture into a thick batter, which should have a slightly coarse texture, akin to fine semolina. The batter should be thick enough that when you scoop it with a ladle, it falls in dollops, not in a smooth flow. -
Ferment the Batter:
Stir in salt to taste and let the batter ferment for about 8 hours, ideally in a warm place. You’ll notice the batter will rise slightly as it ferments. This step is crucial for the characteristic flavor and texture of the Handvo. If the batter does not rise properly, you can stir in 2 teaspoons of eno fruit salt, which will help the batter to bubble and rise quickly. -
Prepare the Tawa (Griddle):
Heat a non-stick skillet or griddle (approximately 8 inches in diameter) over medium-high heat. Add 1 tablespoon of sunflower oil to the skillet and let it warm up. Once the oil is hot, add the sesame seeds and curry leaves. Allow the seeds to crackle and the curry leaves to release their aroma. Reduce the heat to low, and then sprinkle the red chilli powder and asafoetida (hing) into the oil, stirring quickly to avoid burning. -
Add Sweet Corn:
Sprinkle the sweet corn evenly around the bottom of the pan. This will create a delicious base layer of sweetness that complements the savory flavors of the batter. -
Cook the Handvo:
Now, gently pour two ladles of the fermented batter into the pan. Spread the batter evenly over the sweet corn using the back of the ladle. As you spread the batter, the seasoning mixture (sesame seeds, curry leaves, etc.) will move to the sides. Let it rest in place for a special crunchiness on the edges of the Handvo. -
Simmer and Steam:
Once the batter is spread evenly, drizzle a teaspoon of oil around the edges of the batter. Cover the pan with a lid and let it simmer on low heat for about 3-4 minutes. The top should feel cooked and steamed by this time, with no traces of raw batter. -
Flip the Handvo:
When the top is set, gently flip the Handvo using a broad spatula. Turn the heat to medium-high to allow the other side to crisp up and become golden brown. Let the second side cook for 2-3 minutes until it’s nicely browned. -
Serve:
Once both sides are golden and crisp, remove the Handvo from the skillet and repeat the process with the remaining batter. Serve the Handvo hot, either on its own or with a side of Gor Keri (sweet and spicy mango pickle) or some jaggery (Gor) and homemade butter.
Tips for the Perfect Tawa Handvo with Sweet Corn:
- Fermentation Tip: Ensure the batter ferments properly for that authentic tangy flavor. In colder climates, you may need to place the batter in a warm place or use an oven with a light on to create a warm environment for fermentation.
- Texture Tip: The batter should be slightly coarse. If it’s too smooth, the Handvo may turn out too soft. If it’s too thick, adjust with a little water to achieve the right consistency.
- Crunchy Edges: The key to a good Tawa Handvo is the crispness around the edges. Don’t rush the cooking process; let it cook on low heat before flipping for the perfect texture.
- Sweet Corn Variations: You can experiment with adding vegetables like grated carrots or chopped bell peppers for added crunch and nutrition.
Serving Suggestions:
Gujarati Tawa Handvo with Sweet Corn pairs wonderfully with a variety of accompaniments. For a traditional touch, serve it with Gor Keri pickle, which adds a zesty and spicy kick, or enjoy it with jaggery and a dollop of fresh butter. If you’re in the mood for a more filling meal, serve the Handvo with a side of yogurt or mint chutney for a refreshing contrast to the spiced batter.
Whether you enjoy it for breakfast, as a snack, or for a light dinner, this Tawa Handvo with Sweet Corn will be sure to delight with its crispy texture, savory flavor, and a touch of sweetness from the corn. The addition of high-protein lentils makes it a healthy choice for vegetarians or anyone looking to add more plant-based protein to their diet.
Enjoy this traditional Gujarati recipe with a modern twist, and let it become a staple in your kitchen!
