Lauki Handvo with tasty chutney

Be it children or adults, feeding bottle gourd to them is a very difficult task.  That's why while making this gourd delicious, today we are going to make a delicious gourd snack, Handvo.  This is one of the famous dishes of Gujarat, it is made for breakfast.  Apart from being delicious, it is also very beneficial for health.  So you too make Handvo with this easy method and enjoy its taste with your family.


Ingredients for Lauki Handvo


Rice Flour - 1/2 cup (70 grams)

Gram Flour - 1/2 cup (55 grams)

Curd - 3/4 cup

Gourd - 250 grams

Salt - 1/2 tsp

Red Chilli - 1/4 tsp

Green Chilli - 1 tsp, finely chopped

Ginger - 1 tsp, grated

Turmeric Powder - 1/4 tsp

Coriander Leaves - 2 tsp

Oil - 2 tbsp

Cumin Seeds - 1 tsp

Sesame Seeds - 2 tsp

Curry Leaves - 15-20, chopped

Eno Fruit Salt - 1/2 tsp


Peanut Coconut Chutney


Peanut - 1/4 cup

Chana - 1/4 cup

Fresh Coconut - 1/4 cup, grated

Coriander Leaves

Ginger - 1/2 inch

Green Chilli - 2

Salt - 1/2 tsp

Lemon - 1 tbsp

Oil - 1 tbsp

Mustard Seeds - 1/4 tsp

Dry Red Chilli - 2

Curry Leaves - 6-7


Process of making the Batter


In a bowl, add 1/2 cup of rice flour, 1/2 cup of gram flour and 3/4 cup of fresh curd and mix it well.  Then add water little by little to make a smooth batter.  Then peel 250 grams of bottle gourd, wash it well and grate it with a coarse grater.


After it is grated, put it in the batter and mix it well.  Then add 1/2 tsp of salt, 1/4 tsp of red chilli, 1 tsp of finely chopped green chilli, 1 tsp of grated ginger, 1/4 tsp of turmeric powder and 2 tsp of green coriander.  Mix them well.


Put 2 tbsp of oil in a pan and heat it.  Then reduce the flame to low and put 1 tsp of cumin, 2 tsp of white sesame seeds and 15-20 finely chopped curry leaves in hot oil.  Fry them lightly and turn off the flame.


Mix half the tempering in the batter and let half the tempering remain in the same pan.  Then add 1/2 tsp of eno fruit salt and mix it well.  In this way the batter will be ready.


Process of making the Handvo


Spread the tempering in the pan, pour the batter and spread it evenly.  Then cover it on low-medium flame and cook for 15 minutes.  After 15 minutes, pour some oil around and over it.  Then cover it back and cook for 4 minutes.


After the time is over, with the help of a plate, turn it over and pour 1 tbsp of oil in the pan and put it back in the pan.  Cover it back and cook for 5-6 minutes.  After 6 minutes, check it by turning it with the help of a plate, it will not be cooked.  Put it back in the pan, cover and cook for 5 minutes.  When the time is up, it will be cooked and ready.  Take it out on a plate and let it cool down.


Process of making Peanut Coconut Chutney


In a mixer jar, take 1/4 cup of roasted peeled peanuts, 1/4 cup of roasted chickpeas, 1/4 cup of grated fresh coconut, some green coriander, 2 green chilies, 1/2 inch of ginger, 1/2 tsp of salt, 1 tbsp of lemon juice and 2-3 tbsp of water.  Grind them finely, peanut coconut chutney will be ready.


Put 1 tbsp of oil in a tadka pan and heat it.  Put 1/4 tsp of mustard seeds in hot oil and let it crackle.  After the mustard crackles, add 2 whole red chilies and 6-7 curry leaves and stir it.  Turn off the flame and pour the tempering on the chutney and mix well.


In this way both handvo and peanut coconut chutney will be ready.  Serve them and enjoy their taste.




Keep the batter slightly thick.

For frying handvo, the oil should be less hot while pouring and the flame should also be low-medium.

This breakfast is enough for 2-3 members of the family.

Lauki Handvo with tasty chutney



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