Dal Handvo

Dal Handvo

Dal Handvo


  • 2 cups rice
  • 1/4 cup urad dal
  • 1/4 cup toor dal
  • 1/2 cup chana dal
  • 1 glass sour buttermilk
  • 1 inch ginger
  • 4 garlic cloves
  • 3 green, chilies (to taste)
  • 1/2 tsp asafetida
  • 1 small bunch coriander leaves
  • 1 tsp baking soda (soda-bi-carb)
  • 3 tbsp peanut / vegetable oil
  • 1/2 tsp fenugreek seeds
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1 tsp chili powder or to taste
  • 1 tsp turmeric powder
  • 2 tbsp sesame seeds
  • A few curry-leaves (10-12 leaves)
  • 1 tbsp salt or to taste


  1. Wash and soak the rice and dals separately for 6 hours
  2. Drain and grind the rice and the dals together coarsely
  3. Put in buttermilk and set aside for 10 hours. In cold weather, one can put the mix in a warm place such as yogurt maker for the 10-12 hours
  4. Grind together ginger, garlic and chilies and mix into the batter along with soda and coriander leaves
  5. Heat 2 tbsp oil and put in fenugreek, cumin, mustard seeds. When the seeds stop popping, add asafetida, chili powder, turmeric powder and curry leaves. Once the seeds stop popping (making sure it doesn’t burn / turn too dark) stir in the tampering along with chopped coriander leaves and salt to the batter
  6. Use 1 tbsp oil to grease a baking dish and put in the spiced batter. Level the surface and sprinkle sesame seeds on top
  7. Cook in oven at 350 degree Fahrenheit till the top turns biscuit brown (30-40 minutes)
  8. Cut into slices and serve with hot and sweet chutney

Serves: 4

Inspiration source:

Vegetarian Wonders from Gujarat by Aroona Reejhsinghani

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