Egg Handvo
A savory Gujarati-style baked lentil and rice cake gets extra richness from eggs, along with grated bottle gourd, sesame, and a crackly tempering on top. It slices neatly and makes a satisfying breakfast or light meal side.
For 4 servings
- prep · ~360 min
Soak the rice and lentils.
Rinse the rice, chana dal, toor dal, and urad dal well. Soak them together in plenty of water for 6 hours.
TIPA proper soak helps the batter grind evenly and gives handvo its classic texture. - mix · ~10 min
Grind the batter.
1.Drain the soaked rice and lentils well.2.Add them to a grinder with yogurt, ginger, green chili, and a little water for grinding.3.Grind to a slightly coarse batter, not completely smooth.4.Transfer the batter to a large bowl. - rest · ~480 min
Ferment the batter.
Cover the bowl and leave the batter in a warm place for 8 hours, until it smells lightly tangy and looks a little aerated.
- prep · ~10 min
Prepare the handvo mixture.
1.Preheat the oven to 180°C.2.Grease a round or square baking dish with a little oil.3.Add grated bottle gourd, eggs, turmeric powder, red chili powder, asafoetida, salt, and 1 tbsp oil to the fermented batter.4.Mix well until the batter is evenly combined. - temper · ~2 min
Make the tempering.
1.Heat 1 tbsp oil in a small pan over medium heat.2.Add mustard seeds and let them splutter.3.Add sesame seeds and curry leaves, then cook for a few seconds until fragrant.TIPPour the tempering right away so the seeds stay fragrant and crisp. - mix · ~2 min
Add fruit salt and fill the dish.
1.Sprinkle fruit salt over the batter and fold gently just until mixed.2.Pour the batter into the greased baking dish.3.Spread the tempering over the top.TIPBake immediately after adding fruit salt so the handvo rises well. - bake · ~35 min
Bake the handvo.
Bake until the top is golden brown, the edges pull away slightly, and a skewer inserted in the center comes out clean.
- rest · ~10 min
Rest the handvo before slicing.
Let it cool in the pan for 10 minutes so it sets and slices neatly.
- serve
Slice and serve the egg handvo.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Keep the batter slightly coarse when grinding; that grainy texture is what gives handvo its classic bite.
- 2Squeeze the grated bottle gourd lightly, not bone-dry, so it adds moisture without making the center gummy.
- 3After fermentation, the batter should smell gently tangy and look a bit bubbly; if it is flat, give it more warm resting time.
- 4Fold in the fruit salt very gently and bake right away, or the trapped air will deflate before the handvo sets.
- 5Pour the hot mustard-sesame tempering evenly over the top so every slice gets some crackly, nutty crust.
- 6Bake until the edges shrink slightly from the pan and the center springs back when pressed lightly.
- 7Cool for at least 10 minutes before cutting, otherwise the egg-rich center can crumble while still too soft.
Adapt it for your goals.
No-egg
Skip the eggs for a more traditional handvo style; the fermented lentil-rice batter still bakes well, though the texture will be a little less rich.
spicierSpicier
Increase green chilies and red chili powder for a sharper heat that balances the mild bottle gourd and eggs.
stovetopStovetop
Cook the batter in a heavy pan on low heat for a skillet-style handvo if you do not want to use the oven.
vegetable packedVegetable-packed
Add grated carrot or zucchini along with the bottle gourd for more color, moisture, and a slightly sweeter vegetable note.
Why this is on our healthy list.
Protein-Rich Combination
Eggs plus three kinds of lentils make this handvo more filling and support a balanced savory breakfast or light meal.
Good Source of Fiber
Lentils, rice, and bottle gourd contribute fiber, which helps make the slices satisfying and hearty.
Includes Fermented Batter
The fermented rice-lentil base develops flavor naturally and can be gentler in texture than an unfermented batter.
Vegetable in Every Slice
Bottle gourd adds bulk and moisture to the handvo, helping work a mild vegetable into an easy-to-eat dish.
Frequently asked questions
Fermentation is strongly recommended because it gives handvo its tangy flavor and lighter texture. Without it, the result will taste flatter and be denser.
