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A traditional Gujarati savory cake made from a fermented batter of rice and lentils, packed with vegetables and aromatic spices. It's crispy on the outside, soft and fluffy inside, perfect for breakfast or a snack.
For 6 servings
Soak and grind the batter: Wash the rice, chana dal, toor dal, and urad dal thoroughly. Soak them together in enough water for at least 4-6 hours. Drain the water completely. Transfer the soaked mixture to a grinder. Add the sour curd and grind to a coarse, thick batter. Add a few tablespoons of water only if necessary for grinding.
Ferment the batter: Transfer the ground batter to a large bowl, ensuring there is enough space for it to rise. Cover the bowl and keep it in a warm place to ferment for 8-10 hours, or overnight. The batter will rise and become slightly bubbly.
Add vegetables and seasonings: Once fermented, add the grated lauki, ginger-chili paste, turmeric powder, red chili powder, hing, sugar, salt, and 2 tablespoons of oil to the batter. Add the suji and mix everything well to combine. The batter should be thick, like a cake batter.
Prepare for baking: Preheat your oven to 180°C (350°F). Grease an 8x8 inch baking pan with a little oil. Just before you are ready to bake, add the eno fruit salt or baking soda to the batter. Pour a teaspoon of water over it to activate, and mix gently until the batter is light and frothy. Do not overmix.
Make the tempering: Heat the remaining 3 tablespoons of oil in a small pan over medium heat. Add the mustard seeds and let them splutter, which should take about 30 seconds. Add the cumin seeds, sesame seeds, and curry leaves. Sauté for another 30 seconds until fragrant.
Assemble and bake: Pour half of the prepared tempering into the greased baking pan and swirl it around to coat the bottom and sides. Pour the handvo batter evenly into the pan. Pour the remaining half of the tempering over the top of the batter. Bake for 35-40 minutes, or until a skewer inserted into the center comes out clean and the top is golden brown and crisp.
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A traditional Gujarati savory cake made from a fermented batter of rice and lentils, packed with vegetables and aromatic spices. It's crispy on the outside, soft and fluffy inside, perfect for breakfast or a snack.
This gujarati recipe takes 65 minutes to prepare and yields 6 servings. At 392.14 calories per serving with 11.55g of protein, it's a moderately challenging recipe perfect for breakfast or brunch or snack or lunch.
Cool and serve: Once baked, remove the pan from the oven and let the handvo cool for 10-15 minutes. Cut into square pieces and serve warm with green chutney or ketchup.
Replace the dairy curd with a plant-based yogurt like cashew or coconut yogurt to help with fermentation and tanginess.
Increase the fiber by adding other grated vegetables like carrots, cabbage, or finely chopped spinach to the batter.
Omit the ginger from the recipe. You can add a pinch more hing for flavor.
Use a store-bought handvo flour mix. Simply add water, curd, and vegetables as per the package directions, skipping the soaking and grinding steps.
To make this gluten-free, omit the suji (semolina). The texture will be slightly denser but still delicious.