Gujarati Tava Handvo

I come from a Gujarati Family and this dish has been my favorite Gujarati dish, so I tried it one day for my husband who is a Bengali and he loved it, since than I make it for all our friends , in-laws who come home and they now love it so much that whenever they come home they definitely want to have this dish.


Handvo Batter

Flour of chana dal, urud dal & rice – 2 cup (1:1:1 ratio)
Curd – 2 tablespoon
Water – 2 cups

Other Ingredients

Bottle gourd (lauki/dudhi) – 1 cup (grated)
ginger chilli paste – 2 tablespoon
Turmeric powder – 1 tsp
Ginger – 1 tsp smashed
Sesame seeds – 1 tsp 
Baking soda – 1/2 tsp
Salt – as per taste
Lime juice – 1 lemmon

Mustard seeds (rai)
Curry leaves
Sesame seeds
Asafoetida (hing)


  1. Soak the rice and daal mixture overnight and grid it the next day and let it ferment for 8-9 hours.
  2. Make sure the batter is thick.
  3. Add 2 tablespoon of curd to help in fermentation.
  4. Once the batter is nicely fermented add the grated Lauki , ginger-chilli paste, salt, lemon juice, sugar to the batter and mix well.Dont add any water because the grated lauki will leave some water in the batter.
  5. Now just before making the Handvo add the soda and whisk well.
  6. Heat 2 tablespoon Oil in a non-stick pan , once the oil is hot enough spread sesame seeds and mustard seeds in the pan.
  7. keep on curry leaves strand in the middle and now add the batter to the pan spead it slightly to make a medium thick round.
  8. Cover the pan and let it cook till it becomes golden and crispy on one side.
  9. Now flip it and cook it till it becomes crispy on the other side.
  10. Remove it in a serving plate and cut it like a pizza, have it with Chai in the morning or tomato ketchup for dinner.


Serve it hot with tomato ketchup.

One Comment Add yours

  1. yugoja says:

    Reblogged this on yugoja.

    Liked by 1 person

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