Why You’ll Love Handvo Recipe
Handvo is healthy, hearty, and full of flavor. The combination of rice, lentils, yogurt, and vegetables creates a soft and satisfying texture inside, while the sesame and tempering form a crispy golden crust outside. This recipe is flexible, easy to customize, and works beautifully for both baking and stovetop cooking.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup rice
- ¼ cup chana dal
- ¼ cup tuar dal
- 2 tablespoons urad dal
- 2 tablespoons yellow moong dal
- ½ cup curd (plain yogurt)
- ¾ to 1 cup bottle gourd, grated
- ½ to ¾ cup carrots, grated
- ¼ cup fresh coriander leaves, finely chopped
- 1 tablespoon ginger paste
- 1 to 2 green chilies
- 1 teaspoon sugar (optional)
- ¾ to 1 teaspoon salt
- ⅛ teaspoon hing (asafoetida)
- ¼ teaspoon turmeric
- ¼ to ½ teaspoon red chili powder (optional)
- ¼ teaspoon baking soda or 1 teaspoon eno
- ½ teaspoon lemon juice
- 1½ to 2 tablespoons oil
- ¾ to 1 teaspoon mustard seeds
- ½ to ¾ teaspoon cumin seeds
- 1 to 1½ teaspoons sesame seeds
- Curry leaves as needed
Directions
Rinse the rice and all the lentils thoroughly a few times until the water runs clearer. Soak them together in enough water for 3 to 4 hours.
Drain the soaked mixture and transfer it to a grinder jar along with yogurt and about ½ cup water. Blend into a slightly coarse but thick batter similar to idli batter consistency. Add more water only if needed.
Cover the batter and ferment overnight for the traditional method. If short on time, you can skip fermentation and later use baking soda or eno.
When ready to cook, grate the bottle gourd and carrots, and chop the coriander leaves and green chilies.
Preheat the oven to 180°C (350°F) for at least 15 minutes if baking.
Add the grated vegetables, coriander leaves, ginger paste, green chilies, salt, turmeric, hing, red chili powder, and sugar to the batter. Mix well and adjust the seasoning to taste.
Heat oil in a 6 or 7-inch skillet over low heat. Add mustard seeds and cumin seeds. Once they splutter, add curry leaves and fry until crisp.
Add sesame seeds and spread them evenly around the skillet. If baking, reserve half of the tempering for topping later.
Mix baking soda into the batter and immediately pour lemon juice over it. Stir gently as the batter becomes frothy.
Pour the batter into the prepared skillet and spread it evenly. If baking, sprinkle the reserved tempering on top.
For oven baking, turn off the stovetop and transfer the skillet to the oven. Bake for 35 to 45 minutes or until a tester inserted in the center comes out clean. Broil for 2 minutes if you want a deeper golden crust.
For stovetop cooking, cover the skillet and cook on low heat until the top looks almost dry and the bottom turns golden brown, about 5 to 7 minutes. Carefully flip and cook the other side until crisp and golden.
Repeat with the remaining batter if needed.
Transfer the cooked handvo to a wire rack and cool slightly before slicing. Serve warm with chutney or sauce.
Servings and timing
Servings: 4
Prep time: 15 minutes
Soaking time: 3 to 4 hours
Fermentation time: Overnight (optional)
Cooking time: 35 to 45 minutes for baking or 15 to 20 minutes on stovetop
Total time: About 4 hours 40 minutes
Variations
Add grated zucchini instead of bottle gourd for a different flavor.
Mix in spinach, peas, or corn for extra vegetables.
Use eno instead of baking soda for a fluffier texture.
Add crushed peanuts for added crunch and nuttiness.
Increase green chilies and red chili powder for a spicier handvo.
Use only chana dal and rice if you do not have all the lentils.
Storage/Reheating
Store leftover handvo in an airtight container in the refrigerator for up to 3 days.
Reheat slices in a skillet over low heat to restore the crispy crust. You can also warm them in the oven or air fryer.
Handvo can be frozen for up to 1 month. Wrap individual slices well before freezing. Thaw in the refrigerator before reheating.
FAQs
What is handvo?
Handvo is a savory Gujarati dish made with fermented rice and lentil batter mixed with vegetables and spices.
Can I make handvo without fermentation?
Yes, you can skip fermentation and use baking soda or eno to help the batter rise.
Which vegetables work best in handvo?
Bottle gourd and carrots are traditional, but zucchini, spinach, peas, and cabbage also work well.
Can I bake handvo instead of cooking it on the stovetop?
Yes, baking is one of the most popular ways to make handvo and gives an even texture.
Why is my handvo dense?
The batter may be too thick, under-fermented, or lacking enough leavening.
How do I get a crispy crust?
Use enough oil, sesame seeds, and cook on low to medium heat until golden and crisp.
Can I use eno instead of baking soda?
Yes, eno works very well and often creates a lighter texture.
Is handvo healthy?
Yes, handvo is packed with protein from lentils and nutrients from vegetables.
What do I serve with handvo?
Serve it with green chutney, garlic chutney, yogurt, or ketchup.
Can I prepare the batter ahead of time?
Yes, the fermented batter can be refrigerated for up to 2 days before cooking.
Conclusion
Handvo is a comforting and nutritious savory cake that combines lentils, rice, vegetables, and aromatic spices into one delicious dish. Whether baked in the oven or cooked on the stovetop, it delivers a crispy crust with a soft flavorful center. Perfect for breakfast, tea-time snacks, or light dinners, this traditional Gujarati recipe is both satisfying and versatile.
Handvo Recipe (Baked & Stovetop)
Handvo is a savory Gujarati lentil and rice cake packed with vegetables and aromatic spices. This wholesome dish can be baked or cooked on the stovetop for a crispy golden crust and soft flavorful center.
- Prep Time: 4 hours
- Cook Time: 40 minutes
- Total Time: 4 hours 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Bake
- Cuisine: Indian
- Diet: Vegetarian
Ingredients
- 1 cup rice
- 1/4 cup chana dal (bengal gram)
- 1/4 cup tuar dal (split pigeon peas or substitute with chana dal)
- 2 tablespoons urad dal (skinned black lentils)
- 2 tablespoons yellow moong dal (or substitute with chana dal or tuar dal)
- 1/2 cup curd (plain yogurt)
- 3/4 to 1 cup bottle gourd, grated
- 1/2 to 3/4 cup carrots, grated
- 1/4 cup fresh coriander leaves, finely chopped
- 1 tablespoon ginger paste
- 1 to 2 green chilies, chopped
- 1 teaspoon sugar (optional)
- 3/4 to 1 teaspoon salt
- 1/8 teaspoon hing (asafoetida)
- 1/4 teaspoon turmeric
- 1/4 to 1/2 teaspoon red chili powder (optional)
- 1/4 teaspoon baking soda or 1 teaspoon eno
- 1/2 teaspoon lemon juice
- 1 1/2 to 2 tablespoons oil
- 3/4 to 1 teaspoon mustard seeds
- 1/2 to 3/4 teaspoon cumin seeds
- 1 to 1 1/2 teaspoons sesame seeds
- Curry leaves as needed
- 1/2 cup water or as needed for grinding
Instructions
- Rinse the rice and lentils thoroughly a few times. Soak them in enough water for 3 to 4 hours.
- Drain the soaked ingredients and add them to a grinder with yogurt and 1/2 cup water. Blend into a slightly coarse and thick batter similar to idli batter consistency.
- Cover and ferment overnight if preferred. If skipping fermentation, use baking soda or eno later.
- Preheat the oven to 180°C (350°F) if baking.
- Add grated bottle gourd, carrots, coriander leaves, ginger paste, green chilies, salt, turmeric, hing, red chili powder, and sugar to the batter. Mix well and adjust seasoning.
- Heat oil in a 6 or 7 inch skillet over low heat. Add mustard seeds and cumin seeds. Once they splutter, add curry leaves and fry until crisp.
- Add sesame seeds and spread evenly in the pan. Reserve half the tempering if baking.
- Mix baking soda into the batter and pour lemon juice over it. Stir gently as the batter becomes frothy.
- Pour the batter into the hot skillet and spread evenly. Sprinkle reserved tempering on top if baking.
- For baking, transfer the skillet to the oven and bake for 35 to 45 minutes until a tester comes out clean. Broil for 2 minutes for a golden crust if desired.
- For stovetop cooking, cover and cook on low heat until the bottom turns golden and the top is nearly dry, about 5 to 7 minutes. Flip carefully and cook the other side until crisp and golden.
- Repeat with remaining batter if making multiple handvos.
- Cool slightly on a wire rack before slicing. Serve with chutney or sauce.
Notes
- Fermenting the batter overnight gives a deeper flavor and softer texture.
- You can substitute bottle gourd with zucchini if unavailable.
- Use eno instead of baking soda for a lighter texture.
- Handvo tastes best served warm with green chutney or pickle.
- Store leftovers in the refrigerator for up to 2 days and reheat before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 290 kcal
- Sugar: 5 g
- Sodium: 540 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 7 g
- Protein: 11 g
- Cholesterol: 6 mg
