Crispy Tawa Handvo – Healthy Pan-Fried Gujarati Lentil Cake Recipe

Tawa Handvo Recipe – Healthy Pan Fried Lentil Cake

Description
Tawa Handvo is a protein-packed, nutritious Gujarati one-dish meal. Traditionally, it’s cooked in an earthen pot over a low flame, but with modern cooking methods, many prefer using ovens or skillets for convenience. This pan-fried version is lighter to eat and has crispy edges that add a delightful crunch, making it a favorite in Gujarati households.

Cuisine: Gujarati
Course: North Indian Breakfast
Diet: High Protein Vegetarian

Ingredients

• Main Ingredients:

  • 1 cup Rice (raw rice)
  • 1/2 cup Arhar dal (Split Toor Dal)
  • 1/2 cup Green Moong Dal (Whole)
  • 1/2 cup Chana dal (Bengal Gram Dal)
  • 1/4 cup White Urad Dal (Whole)
  • 2 Green Chillies
  • 1 tablespoon Ginger, chopped
  • 1 cup Curd (Dahi / Yogurt)
  • 2-1/2 teaspoons Enos Fruit Salt
  • 1/2 teaspoon Turmeric powder (Haldi)
  • 2 cups Bottle gourd (lauki), grated
  • Oil, for cooking
  • Salt, to taste

• For Seasoning:

  • 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
  • 1/2 teaspoon Sesame seeds (Til seeds)
  • 1 teaspoon Curry leaves, finely chopped
  • 1/4 teaspoon Asafoetida (hing)
  • 1/4 teaspoon Red Chilli powder
  • 1 tablespoon Oil

• Vegetables:

  • 1/2 cup Green beans (French Beans), finely chopped
  • 1/2 cup Carrots (Gajjar), finely chopped
  • 1/2 cup Onions, finely chopped

Preparation Time: 20 minutes
Cooking Time: 30 minutes

Instructions

1. Soak the Ingredients:
   Wash and soak the rice and lentils together in 3 cups of water for 4-5 hours.

2. Make the Batter:
   Grind the soaked rice and lentils, along with the green chillies, ginger, and salt, using the soaked water and yogurt to make a thick, slightly coarse batter. The texture should be similar to fine semolina. The batter should be thick enough to fall in dollops when poured from a ladle.

3. Fermentation:
   Stir in the salt and let the batter ferment for 8 hours. Once fermented, you will notice the dough has risen. If the batter doesn’t rise, add 2 teaspoons of Enos Fruit Salt and stir. Air bubbles should begin to form.

4. Add Vegetables:
   Stir in the grated bottle gourd, turmeric powder, and any additional vegetables (green beans, carrots, and onions) into the batter.

5. Prepare the Tawa (Skillet):
   Heat 1 tablespoon of oil in a nonstick skillet (around 8 inches in diameter) on medium-high heat. Add the mustard seeds, sesame seeds, and curry leaves to the hot oil and let them crackle. Turn the heat to low and sprinkle in the red chilli powder and asafoetida.

6. Cook the Handvo:
   Pour two ladles of the prepared batter into the pan and spread it evenly. Allow the seasoning mixture to spread to the sides, creating a crispy edge. Drizzle a teaspoon of oil around the batter and cover the pan. Simmer for 3-4 minutes until the top appears cooked and steamed.

7. Flip and Crisp:
   Once the top is cooked, gently flip the Handvo with a broad spatula and turn the heat to medium-high. Let the other side turn golden brown and crispy. Flip again to lightly crisp the other side. Continue cooking in batches until all the batter is used.

8. Serve:
   Serve the Tawa Handvo hot, alongside Gor Keri (pickle) or jaggery and homemade butter for a delightful breakfast or weeknight dinner.

Enjoy your healthy, crispy Tawa Handvo!