Go Back Email Link

DANGELLA | TAWA HANDVO

mayurisjikoni
Dangella | Tawa Handvo is a traditional Gujarati recipe where the handvo batter is cooked on a tawa instead of baking it. It is a Gujarati style savoury pancake. Above all, it is a delicious and healthy breakfast, tea time snack or a light dinner or lunch meal. The advantage of making Dangella  or Tawa Handvo is that you can add a lot of vegetables.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
SOAKING TIME 8 hours
Total Time 8 hours 35 minutes
Course Breakfast, Snack, Travel Food
Cuisine Gujarati
Servings 6 PIECES

Ingredients
  

FOR THE DANGELLA | TAWA HANDVO BATTER

  • 2 cups handvo flour
  • ½ cup plain sour yogurt
  • ½ cup warm water
  • ½ tsp fenugreek seeds/methi
  • 2 cups zucchini |bottle gourd grated
  • 1 cup carrot grated
  • ½ cup fresh fenugreek |spinach chopped
  • ¼ cup onion chopped
  • 1½ tsp salt or according to your taste
  • 1-2 tsp sugar or jaggery powder
  • ¼ tsp turmeric powder
  • ¼ tsp ajwain crush lightly between your palms
  • ½ tsp garam masala or use ½ tsp cinnamon powder and ¼ tsp clove powder
  • ½ red chilli powder
  • 1 tsp ginger paste
  • 1 tsp green chilli paste
  • ½ - ¾ cup water
  • ¼ tsp Eno or baking powder
  • 1- 2 tbsp water

FOR TEMPERING | VAGHAR

  • 2 tbsp oil
  • ¼ tsp fenugreek seeds methi
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • ¼ tsp asafoetida

OTHER INGREDIENTS

  • Extra oil for cooking the Dangella
  • Need 3-4 tsp sesame seeds for topping

Instructions
 

SOAKING HANDVO FLOUR

  • Add handvo flour in a big bowl. Take a big bowl as later we will be adding more ingredients to it.
  • Add warm water, plain yogurt and ½ tsp fenugreek seeds to the flour.
  • Mix well. Cover the bowl and keep in a warm place for 8 hours or overnight.
  • If the weather is warm, keep the flour for fermenting on the counter top. Put it in the oven if the weather is cold.

PREPARE THE DANGELLA | TAWA HANDVO BATTER

  • Add grated carrot, grated zucchini, chopped onion and spinach to the batter. The quantities given in the ingredient list is just a guidance. Add more or less of any veggies.
  • Add salt, jaggery, turmeric powder, garam masala, red chilli powder if using any.
  • Add ginger and green chilli pastes. Rub ajwain between your palms and add to the batter.
  • Mix the batter well. If it appears a bit dry then add ½ - ¾ cup normal tap water, little at a time. The batter should not be too thick or appear dry.

PREPARE THE TEMPERING OR VAGHAR

  • Heat oil in a small pan over low to medium heat.
  • Add fenugreek seeds. When they begin to sizzle add mustard and cumin seeds.
  • Add asafoetida. Mix the tempering and immediately pour it over the batter.
  • Add about 2 tbsp water to the hot pan carefully. Give it a swirl and add the water to the batter.

FINAL PREPARATION OF DANGELLA BATTER

  • When you are ready to make the dangella or tawa handvo, add Eno or baking powder.
  • Give the batter a good stir.

COOK THE DANGELLA | TAWA HANDVO

  • You need a skillet or frying pan which you can cover without touching the batter which is been cooked.
  • Heat the frying pan or skillet over medium heat till it becomes hot.
  • Brush the bottom of the pan with some oil.
  • For small dangella add about ¼ cup of the batter. Spread a bit to level it out.
  • Sprinkle about 1 tsp of sesame seeds over the top of the batter.
  • Drizzle about 1 tsp of oil around the dangella.
  • Cover the pan with the lid. Allow the dangella to cook for 2-3 minutes over low heat.
  • Remove the lid. The top of the dangella should not appear too wet.
  • Flip it over. Drizzle 1 tsp oil around the dangella. Cook till golden brown spots are formed.
  • Dangella is ready. Enjoy it with your favourite pickle, chutney or masala chai.
  • Repeat the above steps with the remaining batter.
  • To make thinner and bigger dangella, add about ½ cup batter and spread out gently to a circle of about 5-6 inches in diameter.

Notes

  • Replace bottle gourd with zucchini.
  • If you don't have fresh fenugreek, add spinach or baby kale.
  • Can add grated cabbage if you want to.
  • To make the top and bottom of the dangella crispy, you may need to add a bit more oil.
  • If the batter is not sour then add some lemon juice.
  • The quantity of vegetables is a rough guidance. Add more or less of any of the vegetables.
  • Can make it without onion.
  • Don't add asafoetida if you want gluten free dangella.
  • If by mistake you add too much water, add some semolina to the batter and allow it to rest for 10-15 minutes. It will soak up the extra water.
  • Dangella taste good even when they are cold.
Keyword dangella, dangella recipe, handvo in a pan, tawa handvo