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Handvo Recipe (Baked & Stovetop)

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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.

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

  1. Rinse the rice and lentils thoroughly a few times. Soak them in enough water for 3 to 4 hours.
  2. 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.
  3. Cover and ferment overnight if preferred. If skipping fermentation, use baking soda or eno later.
  4. Preheat the oven to 180°C (350°F) if baking.
  5. 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.
  6. 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.
  7. Add sesame seeds and spread evenly in the pan. Reserve half the tempering if baking.
  8. Mix baking soda into the batter and pour lemon juice over it. Stir gently as the batter becomes frothy.
  9. Pour the batter into the hot skillet and spread evenly. Sprinkle reserved tempering on top if baking.
  10. 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.
  11. 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.
  12. Repeat with remaining batter if making multiple handvos.
  13. 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

Find it online: https://yumfamilyrecipes.com/handvo-recipe-baked-stovetop/