Gujarati Handvo

“Handvo” is a traditional Gujarati snack made with number of lentils and rice. You can’t find them easily in restaurants. It’s a healthy homemade snack usually taken for breakfast. Although you find lot of  readymade handvo mix I never tried one. Coz making handvo at home from scratch is very much easier and nothing can taste as good as homemade. 
I and my friend were recollecting our days at Surat couple of weeks ago. We were drooling over some of the gujarati foods during our talk. What else can make a discussion more nostalgic?? Can’t stop ourselves talking about our favourite few like Khaman, Dhokla, Idhra, Khandvi, Handvo etc.. These are very few of gujarati delicacies. Gujarat is more famous for its breakfast and snacks. While on chat she asked me “why don’t you post one of these??”.. Yeah That’s true. Shame on me!! It totally got skipped out of my mind and being blogger since 5 months now how could I miss out such goodies..

Hmm.. I promised her I would soon post few of them. So here I am with one of the healthy & delicious gujarati snack “Handvo”. I’ll make sure I post rest of the luscious & yummy food from Surat asap. Hope you guys enjoy this classic and elegant snack along with us :).


Rice 60 gm
Urad dal (Split blackgram) 60 gm
Mung dal (Split Greengram) 60 gm
Besan (Gram Flour) 4 Tbsp
Bottle gourd (Grated) 200 gm
Curd/ Yogurt 200 ml
Asafoetida a pinch
Green chilli 2 nos
Ginger 30 gm 
Garlic 3 Cloves
Coriander leaves 3-4 stems
Salt as req
Baking soda 1 Tsp
For tempering:
Oil 2 Tbsp
Mustard seeds ½ Tsp  
Sesame seeds (White) 1 Tbsp
Dried red chilli 4 nos 

Method :
1. Soak rice and all dals together for about 5- 6 hrs.
2. Grind them together along with besan, curd, asafoetida and salt in a blender. The consistency
    of the batter should be like of dosa batter. Not too watery or too thick.
3. Keep the batter overnight for fermentation or keep it for 6-8 hrs before cooking.
4. Make a coarse paste of ginger, garlic and green chilli. Add the grated bottle gourd, chopped
    coriander leaves and ginger garlic paste to the batter after fermentation and mix well. Add the
    baking soda and give a quick stir.
5. Heat oil in a heavy bottom pan. When hot add mustard seeds, sesame seeds and red chilli.
    Allow the mustard and sesame seed to splutter.
6. Now pour the whole batter to the pan without disturbing the tadka.
7. Cook on low flame by covering with a lid for approx 6 mins.
8. Check for doneness in the bottom and flip it carefully and cook the other side for about 5 mins
    without lid.
9. Garnish with coriander leaves and serve warm with some ketchup or green chutney.


1. Usually channa dal is used in place of besan. Due to unavailability I started using besan. Using
    channa dal adds more texture to the handvo. So if you like to use channa dal  (60 gm) soak them
    along with other lentils & rice and follow the same instruction except adding besan.
2. I found the grated bottle gourd to be more watery. So I always squeeze them and remove excess
    water and use the water while grinding.  
3. You can serve by cutting them like squares or like pies.

Vegetable Cutlet

One more delicious tea snack is veg cutlet. Crispy outside moisture inside makes it the perfect mid day snack for children of any age. Potato as a main ingredient, you can add any vegetables of your choice to it. Children who are fussy at their vegetables will never complain about this veg dish instead they will love it..

1 Potato 400 gm
2 Beans 50 gm
3 Carrot  50 gm
4 Garlic 10 gm
5 Ginger 8 gm
6 Onion 50 gm
7 Green chillies 2 nos
8 Garam masala 1 Tsp
9 Red chilli powder 1 Tsp
10 Turmeric pdr 1/4 Tsp
11 Amchur 1/2 Tsp
12 Cumin seeds 1/2 Tsp
13 Salt
14 Coriander leaves
15 Cornflour 320 gm
16 Bread Crumbs 150 gm

17.       Vegetable Oil for deep frying

1. Boil all the vegetables till they become soft. I used carrot, beans along with potato. You can use peas, cauliflower along with carrot, beans and potato.
2. Mash the boiled vegetables 
3. Add ginger garlic paste, onion, green chillies, garam masala, turmeric pdr, chilli pdr, Amchur, Cumin seeds, salt and coriander leaves
4. Add bread crumbs & cornflour little by little until it absorbs all the moisture from the mixture. 
5. Mix the remaining cornflour in water
6. Make equal sizes of balls out of the mixture and make it flat
7. Dip the patties in the corn flour mixture
8. Roll the patties in the remaining bread crumbs and deep fry
9. Serve hot with ketch up

1. Oil should be in medium heat.
2. You can also make coriander chutney or tamarind chutney as accompaniment.
3. For fun side you can shape the patties as you wish. eg: Heart, oval, cone etc
4. The cutlet can also be used to make veg burgers.

Masala vada

When i hear about vada of any kind first thing come to my mind is not the Indian festival but the rain at dusk. Wow!! Garam chai with masala vada never beatable combination during rainy season. In most festivals it will be served as appetizer. Also available in most of the bakeries as tea snack. Many friends of us who are from other part of world likes masala vada and often compare it with their meatballs. But Masala vada is pure vegetarian making it healthier than the meat ball with nutritional value of Dal (Bengal gram) and goodness of spices. Goes great with tea. Usually we hear elders saying there is no feast without vada and payasam. I prepared this recipe during one fine snowy day with all my childood memories of monsoon.  

Paruppu vada aka Masala vada.

Servings : 10 pcs
Preparation time: 20 mins + soaking time 3-6 hrs
Cooking time: 15-20 mins 
Level:  High

1. Kadalaparupu (Bengalgram)     150 gm
2. Onion                                      75 gm

3. Green chilli                               4 nos
4. Dried Red chilli                        2 nos
5. Asofoetida                               1/2 tsp
6. Ginger                                     15 gm
7. Fennel seeds                            2 Tbsp
8. Coriander leaves                      2 Tbsp  
9. Salt
10. Vegetable Oil for deep frying


1. Soak channa dal in water for 3- 4 hrs.
2. Grind the dal along with ginger, asofoetida, red chillies and salt. Do not add water. Grind it coarsely leaving some whole chana dal
3. Mix finely chopped onions, green chilli (I used red one due to unavailability) , chopped coriander leaves and fennel seeds to the dal mixture

4. Don’t let the mixture sit for a while.  Take lemon size portion from the dal mixture and pat it either using hands or by throwing onto smooth surface (Zip lock cover) and fry them till brown and crisp.

5. Serve hot with coconut or coriander chutney.

Ragda Patties

Hi guys!! 
Being in China my husband and I miss lot of Indian food.. First thing, we don’t see Indian restaurants and other thing we don’t get Indian groceries. Despite of all  hurdles, I thought of surprising my hon’ on Valentines day by making him Our all time favorite Ragda patties. We used to enjoy this street food when we were in Surat… That was our first try since this kinda street food is not common in Tamilnadu. The one goodness in this which makes us mouth watering whenever we hear the name is its tanginess. Also can’t forget the crunchiness which comes through its topping. So guys!! I am dedicating this recipe to all chat lovers in the world!! May find too many recipes in this single recipe, but each recipes are less time taking and effortless to make. Even if u miss one sub-recipe you are gonna miss the authenticity ..

Servings : 3 
Preparation time: 20 mins
Cooking time : 45 mins
Level: Moderate
1) Ragda
2) Patties
3) Green chutney
4) Tamarind chutney
1) For Ragda

  1. Dried Peas – 50 gm
  2. Onion – 1
  3. Tomato – 1
  4. Green chilli – 2 nos  (finely minced)
  5. Garlic – 4 cloves (finely minced)
  6. Ginger – 15 gm (finely minced)
  7. Cumin seeds – 1/2 Tsp
  8. Red chilli powder – 1/2 Tsp
  9. Cumin powder – 1/2 Tsp
  10. Turmeric powder – 1/4 Tsp
  11. Garam masala powder – 1/2 Tsp
  12. Asafoetida – a pinch
  13. Salt – to taste
  14. Sesame seeds – 1/2 Tsp
  15. Lemon juice/ Dry mango powder


  1. Soak peas overnight/6 hrs and pressure cook for 15 mins
  2. Heat oil in a tawa and add cumin
  3. When cumin stops spluttering add asafoetida , minced garlic, ginger and chillies
  4. Add sesame seeds and mix well stirring continuously
  5. Add onions along with little salt. 
  6. When the onion turns translucent add turmeric powder, red chilli powder and cumin powder
  7. Mix well and add finely chopped tomatoes
  8. Stir well. Now add the boiled peas with required water.
  9. Mix well and allow it to boil for 10 mins in low flame
  10. Finally add garam masala powder, lemon juice/dry mango powder and garnish with coriander leaves

2) For Patties

  1. Potato – 300 gm/ 2 nos
  2. Green chilli – 2 nos  (finely minced)
  3. Ginger – 30 gm (finely minced)
  4. Coriander leaves – 2 Tbsp
  5. Salt – to taste
  6. Sugar – 1/2 Tsp
  7. Cornflour – 2 Tbsp
  8. Cumin seeds – 1/2 Tsp
  9. Red chilli powder – 1/2 Tsp
  10. Garam masala – 1/2 Tsp
  11. Turmeric powder – 1/4 Tsp
  12. Lemon juice / Dry mango powder 
  13. Chat masala – 1/4 Tsp (Optional)

  1. Pressure cook potatoes for 3 mins.
  2. After cooling the boiled potatoes mash them well
  3. Add  minced ginger, cumin and chillies
  4. Add turmeric powder, red chilli powder, chat masala, lemon juice/dry mango powder, coriander leaves, salt, turmeric powder, garam masala powder and sugar
  5. Add corn flour little by little while kneading 
  6. Make patties from the mixture by dividing the mixture into small portions (i got 6 patties) and roll using hands
  7. Heat little oil in the tawa and fry both sides by turning them


  1. Keep 2 nos of patties in the bowl
  2. Add half of chopped onion
  3. Pour some tamarind chutney and green chutney (Recipes given below)
  4. Top again with remaining chopped onions and coriander leaves
  5. The authentic way is to top with sev but as i mentioned earlier its not available so i omitted tht. Instead i added more onion for crunchiness
  6. Even you could add curd and chat masala. All upto you.

3) Green Chutney:
  1. Coriander leaves – a bunch
  2. Mint leaves – quarter of the coriander bunch
  3. Jalapeno – 2
  4. Green chilli – 1 no
  5. Cumin seeds – 1 Tsp
  6. Chat masala – 1/2 Tsp
  7. Ginger – 1″
  8. Sugar – 1/4 Tsp
  9. Salt to taste
  10. Curd – 2 Tbsp (Optional)
  11. Lemon juice – 1 Tbsp
Grind all the above ingredients without adding water.
4)Tamarind chutney:
  1. Tamarind – lemon size
  2. Dates – 1/2 cup
  3. Jaggery – 1/2 Tbsp
  4. Red chilli powder – 1 Tsp
  5. Salt – to taste
  6. Cumin powder – 1 Tsp
  7. Fennel seed powder – 1 Tsp (Optional)
  1. Soak the tamarind and dates (deseeded) in hot water separately.
  2. When its manageable to touch squeeze the tamarind and extract the paste
  3. Grind the dates with jaggery, chilli powder, salt, cumin powder & fennel powder 
  4. Boil the tamarind extract  by adding the ground paste
  5. Turn off the heat when the chutney becomes thick.


  • I hvn’t topped my patties with sev due to unavailability. So it looks unappealing. Sorry for that guys..
  • Sourness, hot and sweetness can be varied according to ur palate. 
  • Just remember to plate when u r ready to dig in. If you have more time between the meal and preparation keep ragda and patties separately.