Handvo
This savory Gujarati baked lentil and rice cake has a crisp, sesame-speckled crust and a soft, lightly spiced center. Grated bottle gourd keeps it tender, while the fermented batter gives it a gentle tang and lovely depth.
For 4 servings
- prep · ~360 min
Soak the rice and lentils.
Wash the rice, chana dal, toor dal, moong dal, and urad dal well. Soak them together in enough water for 6 hours, then drain fully.
TIPDrain well before grinding so the batter stays thick and bakes up with a better crumb. - mix · ~7 min
Grind the batter.
1.Add the soaked rice and lentils to a grinder.2.Add yogurt and water.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 loosely and leave the batter in a warm place for 8 hours until it looks a little airy and lightly tangy.
TIPA gentle ferment gives handvo its classic flavor, so avoid refrigerating the batter during this stage. - prep · ~5 min
Prepare the vegetables and seasonings.
Grate the bottle gourd. Crush or finely grind the ginger and green chili together so they mix evenly into the batter.
- mix · ~3 min
Make the handvo batter.
1.Add grated bottle gourd to the fermented batter.2.Add ginger, green chili, turmeric powder, red chili powder, sugar, lemon juice, and salt.3.Mix well until the batter is thick and evenly combined. - temper · ~2 min
Make the tempering.
1.Heat oil in a heavy pan over medium heat.2.Add mustard seeds and let them splutter.3.Add curry leaves and half of the sesame seeds.4.Pour half of this tempering into the batter and mix well.TIPKeep the heat medium so the mustard and sesame release flavor without burning. - mix · ~1 min
Add the fruit salt.
Just before cooking, add the fruit salt to the batter and fold gently. The batter will become lighter and slightly bubbly.
TIPCook the batter right away after adding fruit salt so the handvo rises well. - bake · ~35 min
Cook the handvo on the stovetop.
1.Spread the remaining tempering over the base of the same pan.2.Pour in the batter and smooth the top gently.3.Sprinkle the remaining sesame seeds on top.4.Cover and cook on low heat until the base is deep golden and the center is set, 20 to 25 minutes.5.Carefully flip and cook the other side for 8 to 10 minutes more.TIPUse the lowest heat for even cooking; high heat can brown the outside before the center is done. - rest · ~10 min
Let the handvo rest for 10 minutes.
- serve
Cut into pieces and serve warm.
What to keep in mind.
8 tips from the recipe — small details that make a real difference to the final dish.
- 1Squeeze only excess water from the grated bottle gourd; leaving some moisture keeps the center tender.
- 2Grind the soaked rice and dals slightly coarse so the handvo gets its classic rustic crumb instead of a dense texture.
- 3If your kitchen is cool, ferment the batter in the oven with just the light on to help it turn lightly airy.
- 4After adding fruit salt, fold gently and get the batter into the pan immediately so you don't lose the lift.
- 5Use a heavy-bottomed pan and the lowest flame possible; handvo needs slow cooking for a crisp crust and cooked center.
- 6To check doneness, insert a skewer in the middle; it should come out mostly clean with no wet batter.
- 7Let the handvo rest before slicing so the crumb sets and the pieces hold their shape better.
- 8Leftover slices reheat best on a tawa or skillet, which brings back the sesame-crisp exterior.
Adapt it for your goals.
Oven-baked
Bake the batter in a greased tin after adding the tempering for a thicker, more evenly risen handvo with less hands-on flipping.
veganVegan
Replace yogurt with a plant-based unsweetened yogurt or a little extra water plus lemon for tang, for a dairy-free version.
spicierSpicier
Add extra green chili and a bit more red chili powder if you want a hotter handvo that stands up well to chai or chutney.
mixed vegetableMixed-vegetable
Add grated carrot or finely chopped methi along with the bottle gourd for extra flavor, color, and texture.
Why this is on our healthy list.
Good Plant Protein Mix
The combination of chana dal, toor dal, moong dal, and urad dal makes this dish more protein-rich and satisfying than a plain rice cake.
Fiber From Lentils and Gourd
Lentils and bottle gourd contribute fiber, which helps make handvo filling and gives it a hearty texture.
Fermented Batter Benefit
The fermented rice-lentil batter is easier to digest for many people and brings added depth of flavor without heavy richness.
Frequently asked questions
You can, but the flavor will be flatter and the texture denser. The overnight ferment gives handvo its gentle tang and airy crumb.
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