Difference between Haardavo and Bhakharo

If you are Gujarati, chances are you have heard of thepla, fafada, dhoklaa, khaman, gaathiyaa and Haardavo. We love our snacks, and these are staples in most Gujarati homes, along with muthiyaa and pudaa and more. I grew up eating my mom’s haandavo, and I grew up in Baroda.

I love how thin haardavo is.

I love the crispy edges, you know, almost burnt part. And, I love how sometimes it's on the sour side (khaato).

We used to eat this with a glass of milk, especially when traveling or picnicking. 

I married into a Surati family. When I got married, I learned of Bhakharo. First, I thought they meant Bhakhari (You know, the fatter, fluffier and denser sister of a Rotli 😊, but no no. This is not what Bhakharo is. Bhakharo is thicker, with more spices as well, but no dahi, so it’s not sour. I love this version as well and thought 'Why don’t I share both the recipes with you?' We make a meal out of this somedays with a glass of dudh (milk). 

Fun thing I recently learned is if you have leftover Haardavo or Bhakharo, you can crumble it up and dice some onions and dhana (cilantro) and roast a papad. Break it all up in a bowl, and enjoy it as a lovely snack or a meal. I love tomatoes, so I add diced tomatoes to mine as well, but really it’s a free rein on what you can experiment with. Sort of like Haardavo bhel. 

Haardhavo

Rice -1 bowl

You can mix any variation of lentils you like. I like tuber, chanaa, mug and adad daal  

Mix them all to make -1 bowl 

2 spoons Methi or Fenugreek seeds

Soak them all of 7-8 hours - normally you can soak them in the morning and blend in the evening before going to bed

Blend it all coarsely

Let it ferment for another 7-8 hours - overnight

Fementing this longer or overnight is important. This is where the natural sourness comes in from fermentation, and it's one of my favorite parts. Good for your gut as well. 

 2 tsp minced Ginger / Aadu

1 - 2 tsp minced Green Chilies / Marachu leelu

2 tsp Turmeric / Hadadar

2 tsp blend of Coriander and Cumin Powder / Dhaanaa jeeru

2 tsp Salt (taste it, I like mine salty so I add extra)

Any vegetables or squash you many have. Zuchini and bottle gourd( dudhi)  

Be sure to shred them and take the water out. 

2 Tbsp of Yogurt or dahi

For tempering / Vaghaar 

2 Tbsp Peanut Oil

2 tsp Mustard Seeds or rai

Layer the batter on a baking tray and add the tempering on top with some peanuts

Let it cook 375 - 40 min 

Bhaakharo

1 small bowl Millet Flour (juvaar no gagaro coarse lot)

4 small bowls Rice Flour 

1 small bowl Lentils, coarse (whatever daal you like gagaru. We do mix of chanaa, udad, mung daal, masoor daal

You can use all flours or soak the whole grains mentioned above for 8-9 hours, and blend it coarsely. No fermentation is needed, however, I like to ferment them over night.

Any vegetables, shredded like bottle gourd - Dudhi, whole methi leaves chopped, spinach leaves, fresh or dry onion, tuver naa daanaa

2 - 3 tsp Salt or to taste

2 tsp whole Cumin in the flour blend 

2 tsp Haldar

2 tbsp chopped or blended Peanuts sing naa daanaa

1 -1.5 tsp Hing

1 Tbsp tal Sesame Seeds 

2 Tbsp blended paste of Garlic, Ginger and Green Chilies 

1-2 Tbsp  Jaggery or gor

Layer it all on a baking sheet or in muffin tins

Add the tempering mentioned below, and sprinkle some sesame seeds on top

Vaghaar or tempering with 

2 Tbsp Avocado Oil

2 tsp Mustard Seeds or Rai

1 tsp Hing 

Stick it in the oven at 400 degrees for 30-40 min. Keep checking it.

Do you have a favorite of these two recipes? If you try either of them, I'd love to hear about your experience, so please share.