Gujrati handvoh


  • Rice:1 cup
  • Chana cal or Bengal gram:1/2 cup
  • Urad dal or black gram:1/3 cup
  • Moong dal or green gram:1/2 cup
  • Ginger:1,1/2 piece
  • Turmeric powder:1/4 teaspoon
  • Curd :1/2 cup
  • Green chili:1,2
  • lauki:1 cup grated
  • Cabbage:1/2 cup
  • Carrot:1/2 cup grated
  • Meetha soda or Baking soda:1 teaspoon
  • Salt:to taste
  • Sugar:1 teaspoon
  Ingredients for tempering:
  • Oil
  • Mustard seeds:1 teaspoon
  • Jeera :1 teaspoon
  • Chopped Green coriander:1 table spoon
  • Til :1 teaspoon
  1. Wash and soak rice for 5-6 hours.
  2. Mix all lentils wash and soak for 5-6 hours.
  3. Drain water and grind both rice and lentils with green chili and ginger.
  4. Beat curd and add in above grinded mixture.
  5. Mix it well.
  6. Take a big bowl or utensil and put this mixture in it for 11-12 hours at a warm place for fermentation.
  7. Add carrot, bottle gourd, cabbage and salt and mix.
  8. For tempering, heat oil in a wok and add mustard seed, sesame seed and jeera.
  9. Add half of this tempering in the mixture.
  10. Add baking powder and stir it well with spoon.
  11. Put mixture in a utensil and place it in a pressure cooker for steaming or you can steam handvoh like dhokla.
  12. Steam it for approx 20 minutes or check by inserting knife, if it is not sticking with knife tip, then it is ready.
  13. Cool it down and cut in smart shape as you want like rectangle or triangle shape.
  14. Spread rest of the tempering on it and then sprinkle coriander leaves.
  15. Handvoh is ready to serve.
  16. Serve with green chutney.

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