Handvo is a delicious, nutritious, and slightly spicy savory cake made with lentils and rice. Traditionally baked or cooked in a pan, it’s a favorite among health-conscious Gujaratis. Crunchy on the outside and soft on the inside, it’s perfect for breakfast or dinner!
Ingredients:
For Batter:
- 1 cup rice
- 1/2 cup chana dal (split Bengal gram)
- 1/4 cup toor dal (pigeon peas)
- 1/4 cup moong dal (yellow lentils)
- 1/4 cup urad dal (split black gram)
- 1 cup grated bottle gourd (lauki / dudhi)
- 1/2 cup curd
- 1 tsp ginger-green chili paste
- 1/4 tsp turmeric powder
- 1 tsp red chili powder
- Salt to taste
- 1/2 tsp baking soda or Eno fruit salt
For Tempering:
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 tsp sesame seeds
- 1/4 tsp hing
- Curry leaves
Method:
- Wash and soak all rice and dals together for 6 hours or overnight.
- Drain and grind into a coarse paste using minimal water. Let it ferment overnight or for at least 6 hours.
- Add curd, grated lauki, ginger-chili paste, turmeric, red chili powder, and salt.
- Just before cooking, add Eno or baking soda and mix gently.
- Heat oil in a non-stick pan or baking dish. Add mustard seeds, sesame seeds, hing, and curry leaves for tempering.
- Pour the batter over the tempering and spread evenly.
- Cover and cook on low flame for 20–25 minutes (or bake at 180°C for 25–30 mins) until golden brown.
- Flip or grill the top if needed for extra crispiness.
Tips:
- You can add grated carrot or cabbage for variety.
- Don’t skip lauki—it keeps the handvo moist.
- Use a non-stick pan for best results if not baking.