Handvo

Gujarat, the western-most state of India, has always been renowned for its entrepreneurial skills of its people and the culinary delights that have emerged. From snacks to main course dishes, desserts and beverages, Gujarati cuisine has found its way into every region of the country. Major food chains selling solely Gujarati foods have made such a heavy mark that they may well contest the burgeoning of Udipi restaurants across the country.

One of Gujarat’s prides, the Handvo, is an oft-preferred version of its drier cousin, the Dhokla. A savoury, creamy pancake of sorts, Handvo is mainly made of bottle gourd, rice, pulses and wheat flour. Very much a dish in itself, Handvo can also be enjoyed as a snack during any time of the day. This savoury pie can also be gluten free (an option that many health conscious individuals are now opting for) and the wheat flour can be done away with by replacing it with millet rava or rice rava.

Traditionally, this hassle-free meal was cooked in homemade coal stoves called Sagdi (in Gujarati) or Sigdi (in Hindi). This special contraption cooking stoves were an indigenous invention and is still used in multiple remote Gujarati villages to date.

Handvo has become a crucial part of the iconic Gujarati thaali (a humongous plate of Gujarati food options across snacks, starters, main course and dessert). These thaali options have sprung up in multitudes of restaurants. The fact that these Thaalis have become the bestseller dish in most eateries is proof of the fact that the dish has been loved and cherished by all across the country.

The various versions of the Handvo include one which uses the moong dal (split yellow gram), the other includes the chola dal (split cow peas) instead of the more traditional option of rice. Though the bottle gourd is a favoured vegetable option, other ingredients like peas and cabbage may also be used. The dish may well be eaten on its own, but is often accompanied with a dash of pickle and a cup of steaming Masala Chai. Some variants even add crushed peanuts as a light dressing to add texture to the dish. The crunch of the roasted peanut powder is perfect with the creamy Handvo layer underneath.