Gujarati Dangela/Tawa Handvo
Gujarati Dangela/Tawa Handvo – pan fried thick pancake made with quinoa, brown rice, assorted lentils, zucchini & lots of spices.
Gujarati Dangela/Tawa Handvo is thick pan fried pancake that is made with fermented handvo batter. This recipe is a healthier version of the classic Gujarati Dangela/Tawa Handvo. When I say, healthier version I mean that flour I use to make the batter. I like making my own flours at home using hearty grains like quinoa, brown rice and assorted lentils. It adds lots of nutrients to the flour mix. Not only healthy grains, I also like to add tons of zucchini to add fibers to this dish. Zucchini also helps bringing the softness to Dangela/Tawa Handvo. You can simply use dudhi/Indian style squash instead of zucchini if you like!
You can simply follow the linked recipe, HEALTHY HANDVO FLOUR to make the flour. Or simply use store bought flour (not the instant kind though). If you follow the exact recipe I have mentioned below, you will end up making 6 thick Dangela/Tawa Handvo. That includes the fermentation process and use of tiny amount of fruit salt/eno. If you like making thin pudla/crepes like Dangela/Tawa Handvo, you can certainly skip fruit salt (eno) and cut down fermentation time to about an hour or two. Either way the taste remains the same!
My preferred way is to make thick Dangela/Tawa Handvo, that are charred and crispy from outside, while soft and moist from inside! It might seem a little time consuming, but trust me it is well worth the time and efforts. You can use the batter I mentioned below to bake handvo in a baking tray or make HANDVO CUPCAKES. You can also make KAPURIYA – STEAMED RICE LENTILS CAKES using this same HEALTHY HANDVO FLOUR. There are so many different ways you can play around with this flour and batter.
This is one of those recipes that makes my heart warm and belly happy! My kids absolutely love this Gujarati Dangela/Tawa Handvo with less spices of course! This is a great way to add in so much nutrients to your meal without compromising the taste and texture of the food! If you end up making it and liking it, tag me on Instagram @myvegetarianroots. I would love to see your recreation of this deliciousness!
Happy & Healthy Eating!
Gujarati Dangela/Tawa Handvo
- 2¾ cup Dangel/Handvo Flour follow above linked recipe to make the flour, or use any handvo flour you prefer (except the instant kind)
- ¼ cup Full Fat Plain Sour Yogurt Indian style yogurt
- ¼ cup Oil I like to use peanut oil, can be sub with choice of oil
- 1½ cup Shredded Zucchini
- 1 tbsp While Sesame Seeds
- 2 tsp Cumin Coriander Powder Dhana Jiru Powder
- ½ tsp Garam Masala use ¼ if your garam masala is very strong
- 1 tsp Red Chili Powder
- 2 tsp Salt
- ½ tsp Turmeric Powder
- ¼ cup Crushed Raw Peanuts
- ¼ tsp Asafetida (Hing)
- 2 tbsp Jaggery dissolve jaggery in ¼ cup of water
- 1 tbsp Minced Garlic
- 1 tbsp Ginger & Thai Green Chili Paste
- 1½ cup Water might need another ¼ cup later after fermentation
Dangel/Handvo pancake (Makes 6 thick Dangela)
- ¾ cup Fermented Dangela/Handvo Batter ¾ cup for each Dangela/Handvo pancake
- ½ cup White Sesame Seeds 1 tsp each for each Dangela/Handvo pancake
- ¼ cup Mustard Seeds ½ tsp each for each Dangela/Handvo pancake
- 12 Whole Dry Red Chilis 2 each for each Dangela/Handvo pancake
- 12 Curry Leaves 2 each for each Dangela/Handvo pancake
- 1 tbsp Asafetida (Hing) less than ¼ tsp for each Dangela/Handvo pancake
- 1 tbsp Eno (Fruit Salt) less than ¼ tsp for each Dangela/Handvo pancake
- Oil 2 tsp each for cooking Dangela/Handvo pancake
Make Dangel/Handvo Flour by following linked recipe, OR use any handvo flour you prefer (except the instant kind)
Make Dangel/Handvo Batter
- Mix all ingredients listed under "Dangel/Handvo Batter" to make thick pancake like batter. If jaggery is too hard to mix, you can simply melt it in warm water and use that in the batter instead of using the hard kind directly.
- Once the batter is ready, cover it and let it ferment in warm place for 6-8 hours, or over night. I like to place the batter set up in an oven with light on (DO NOT TURN THE OVEN ON), the warmth of the light helps with fermentation. Or simply place it in the sunlight.
- Once fermented, check the consistency. It is likely for the batter to thicken over time. If so, add little water at a time and mix to get thick pancake like consistency. Not too runny, not too lumpy!
Make Dangel/Handvo pancake (Makes 6 thick Dangela)
- I like making thick Dangel/Handvo pancake instead of thin pudla/crepes like. If you follow the exact measurements and steps as mentioned in this recipe, you will make 6 thick Dangela. If you prefer thin crepes like dangela, then you will end up with more. You can certainly skip fruit salt (eno) and fermentation time to about an hour or two if you like to make thin ones.
- Take ¾ cup of the batter out in a wide bowl. Then prepare for the tempering (tadka) as mentioned below.
- Heat up 2 tsp of oil in a small cast iron pan or a non stick pan. I like using 8" wide pan.
- Once the oil is hot, add in ½ tsp of mustard seeds and 1 tsp of white sesame seeds. Once they pop, add in 2 whole dry red chilis & 2 curry leaves with a pinch of asafetida (hing). Turn the heat down and spread the tempering (tadka) evenly all over the pan.
- In the bowl you took the batter out, add ¼ tsp of fruit salt (eno). Mix vigorously in just one direction to get it light and fluffy.
- Immediately pour the mixture in the pan you had tempering (tadka ready). Spread it evenly all over the pan. Cover it and cook on low to medium heat for 5-8 minutes, or until the bottom layer gets brown and crispy while the top later is not liquidy anymore.
- Flip the Dangel/Handvo pancake. Cover it and cook on low to medium heat for 4-6 minutes, or until the bottom later gets brown and crispy.
- Uncover and check both sides. Both sides should be nicely brown and crispy while the middle should be well cooked. You can check by poking toothpick or knife, if it comes out clean with no sticky better on it, it is well cooked!
- Repeat all the above steps to make all Dangel/Handvo pancake. Enjoy it with cup of chai and achar on side!