Watch How to Make
Surati Handvo Premix
Crispy-Top Handvo — Stovetop Method, No Oven Needed
Handvo is the dish every Gujarati household argues about — everyone's mother makes it differently. Ours leans traditional: a fermented rice-and-mixed-dal batter loaded with bottle gourd, finished with a sesame-mustard crust that shatters under the fork while the inside stays custardy. Works equally well in a tawa, an oven, or an idli-cooker set-up if you don't own a handvo pan.
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What's Inside
Preparation, Step by Step
Mix the premix with water and 2 tbsp curd; rest for 10 minutes.
Fold in grated bottle gourd or bottle-gourd-substitute vegetables if using.
Pour into a greased pan, top generously with sesame seeds.
Cook covered on low heat for 18–20 minutes, then flip to crisp the other side for 5 minutes.
Rest for 2 minutes before slicing into wedges.
