In 1976 when I came to America, I always remembered food from back home. One item was spicy Handvo.  There wasn’t a local Indian Grocery Store, so I created this version which has the same taste I crave.  Currently, handvo mix is readily available at Indian grocers.  I have included a Gluten Free Version below.

Cooking Preparation Time: 15 minutes
Baking Time: 30 + 5 minutes
Serves: 4-6

Ingredients (Not Gluten Free):

1 & 1/4 Cup Cream of Wheat
1/4 Cup Gram Flour or Besan
1/4 Cup Cream of Rice
1/4 Cup Corn Flour
4    TBsp Oil
2    Cups Old or Sour Yogurt
1    Cup Water
1/2 Tsp Baking Soda
Salt to Taste
1    TBsp Green Chili
1    TBsp Ginger Paste
2    TBsp Chopped Cilantro Leaves
1/2 Cup Peas
1    Cup Grated Zucchini
1/2 Cup Frozen Corn
1    Tsp Turmeric
1    Tsp Red Chili
1    Tsp Coriander
1    Tsp Cumin Powder

Fried Topping Ingredients: 

2    Tbsp Oil
1    Tsp Mustard Seeds
1    Tsp Sesame Seeds
1/4 Tsp or Pinch Astofedia

How to Prepare: 

  1. Mix yogurt and water.
  2. Microwave for 2 minutes or until luke warm.
  3. Mix with rice flour, corn flour and besan.
  4. Leave it overnight in a closed container to ferment.
  5. Add all of the rest of the ingredients.
  6. Mix it well and leave for a hour.
  7. Pour in a 9x 12 inch baking dish (not glass).
  8. Add Fried Topping (instructions below).
  9. Bake in a 350 degree preheated oven for 30 minutes.
  10. Insert butter knife to check if it is done.  If the batter does not stick to knife it is done.

  11. Broil for 5 to 7 minutes to make it crispy and brown.  

  12. Cool for 15 minutes

  13. Cut into equal squares.

  14. Serve with chutneys and sweet and sour mango pickle called ”Chundo.”

Fried Topping:

  1. In a small frying pan, pour 2 TBsp of oil on medium heat.  
  2. Add mustard seeds and sesame seeds.
  3. Seeds will start popping. 
  4. Sdd astofedia quickly.
  5. Pour on top of batter.

Gluten Free Recipe

Ingredients (slightly different):

1    Cup Rice
1/2 Cup Udad Dal
1/4 Cup Split Chickpea Dal – Channa Dal
1/2 Cup Tuver Dal
3    Cups Buttermilk
1    Cup Peas & Frozen Corn
1    Cup Shredded Snake Gourd or Dhoodi/Loki
1    Cup Thawed Fengurecreek Leaves
Salt to Taste
1    Tsp Baking Soda
1    Tsp Turmeric
1    Tsp Red Chili
1    Tsp Coriander & Cumin Powder
1    TBsp Green Chili
1    TBsp Ginger Paste
In  a coffee mill add the ground rice and all the three dals. Follow all of the steps listed above in the first recipe.  The Gluten Free recipe stays fresh for 4 to 5 days.  It is easy to carry for picnic or traveling.