Handvo or Handva flour is easily available in any local shop, market, super market in Gujarat. If flour is not easily available you can also soak the pulses & rice to prepare the batter but it is time consuming and requires pre-planning. It is easy to prepare the Handvo Flour in large quantities and use as required. It has shell life of about a month or two, if stored in air tight container.
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Ingredients:
1 Cup Rice (long or short grain)
3/4 Cup Tuvar Dal/Toor Dal
1/8 Cup Chana Dal
1/8 Cup Urad Dal
Serving: makes 3-4 medium size Handvo
Preparation & Cooking Time: 30 mins
*1 Cup = 237 ml
Method:
1. Dry roast rice in a pan, on slow flame for few mins till it releases the aroma.
2. Transfer the rice to another vessel and allow it come to room temperature.
3. In the same pan, roast tuvar, channa & urad dal together. Keep the flame slow and roast till it releases the aroma.
4. Transfer dals to a separte vessel and allow it come to room temperature.
5. Once cooled, grind rice in the mixture grinder. It takes about 3-4 mins to get a coarse texture. Keeping checking it and grind until rice feels as coarse as semolina/suji.
Transfer it into a bowl.
6. Now grind the dals to a coarse texture as well. Transfer it to the rice flour bowl.
7. Mix it well.
8. Store it into an air-tight container and use it as required.
9. Handvo Flour has shelf life of 1-2 months. It can be stored in refrigerator as well depending upon climatic conditions.
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