Vegetable Handvo

Name: Vegetable Handvo
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Cuisine: gujarati
Ingredients: 0.5 cup rice (washed and soaked); 0.25 cup chana dal (washed and soaked); 0.25 cup toor dal (washed and soaked); 2 tbsp urad dal (washed and soaked); 2 tbsp moong dal (washed and soaked); 0.5 cup yogurt (plain); 0.25 cup water (for grinding batter); 200 g bottle gourd (peeled and grated, lightly squeezed); 80 g carrot (peeled and grated); 1 inch ginger (grated); 2 pcs green chili (finely chopped); 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 0.5 tsp sugar; 0.5 tsp salt; 1 tsp fruit salt; 2 tbsp oil; 1 tsp mustard seeds; 2 tsp sesame seeds; 8 pcs curry leaves

RATING

4.6/5(128)

TASTE SCORE

8/10

This savory Gujarati baked lentil cake has a crisp, sesame-studded crust and a soft, spiced center packed with bottle gourd, carrot, and yogurt. It makes a satisfying snack or light meal with chutney or tea.

PREP

20m

COOK

30m

SERVES

1 PIECE

168 cal

SERVINGS

METHOD · 11 STEPS

prep · ~360 min
Soak the rice and lentils.
Wash the rice, chana dal, toor dal, urad dal, and moong dal well. Soak them together in enough water for 6 hours, then drain completely.
TIPA well-soaked grain and dal mix grinds more evenly and gives handvo a better crumb.
mix · ~8 min
Grind the batter.
Grind the drained rice and lentils with yogurt and water to a thick, slightly grainy batter. Transfer to a large bowl.
rest · ~480 min
Ferment the batter.
Cover the bowl and leave the batter in a warm place for 8 hours or overnight until lightly risen and tangy.
TIPDo not over-ferment. The batter should smell pleasantly sour, not sharp.
mix · ~3 min
Add the vegetables and spices.
1.Add grated bottle gourd and grated carrot to the fermented batter.
2.Mix in ginger, green chili, turmeric powder, red chili powder, coriander powder, sugar, and salt.
3.Stir well to make a thick, spoonable batter.
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 the sesame seeds.
4.Swirl the pan so the tempering coats the base.
mix · ~1 min
Stir in the fruit salt.
Add fruit salt to the batter and mix gently but quickly. The batter should look airy right away.
TIPOnce fruit salt goes in, move fast so the batter keeps its lift.
assemble · ~1 min
Pour the batter into the pan.
Pour the batter over the tempering and spread it evenly. Sprinkle the remaining sesame seeds on top.
other · ~20 min
Cook the handvo on low heat.
Cover the pan and cook on very low heat until the bottom is deep golden and the center is nearly set.
TIPUse the lowest heat possible so the crust browns slowly without burning.
other · ~10 min
Flip and finish cooking.
Carefully invert the handvo onto a plate, slide it back into the pan, and cook the other side uncovered until golden and cooked through.
rest · ~10 min
Rest the handvo before slicing.
Let it sit for 10 minutes so it firms up and slices cleanly.
serve
Slice and serve the handvo warm.

PRO TIPS

What to keep in mind.

8 tips from the recipe — small details that make a real difference to the final dish.

1
Squeeze the grated bottle gourd lightly; too much moisture makes the center gummy and slows cooking.
2
Keep the batter slightly grainy when grinding so the handvo gets its classic rustic crumb.
3
If your kitchen is cool, ferment the batter in the oven with just the light on until lightly risen and tangy.
4
Add fruit salt only after the pan tempering is ready, then pour immediately to trap the aeration.
5
Cook on the lowest flame and use a heavy pan so the sesame crust turns deep golden before the center overbrowns.
6
The handvo is done when the edges pull away slightly and a skewer in the middle comes out without wet batter.
7
Resting for 10 minutes is important; slicing too soon can make the soft center break apart.
8
Leftover slices re-crisp well on a tawa or skillet, which brings back the sesame-studded crust.

RECIPE VARIATIONS

Adapt it for your goals.

jain

Jain

Skip ginger and green chili if needed, and rely on coriander powder and a little extra sesame for flavor while keeping the same texture.

vegan

Vegan

Replace yogurt with a thick unsweetened plant yogurt or a mildly sour vegan curd to keep the batter tangy and fermentable.

high protein

High-protein

Reduce the rice slightly and increase the mixed dals for a denser, more lentil-forward handvo with extra staying power.

baked

Baked

Transfer the tempered batter to a greased baking tin and bake for an oven version if flipping on the stovetop feels tricky.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Good Mix of Plant Protein

Chana dal, toor dal, urad dal, and moong dal make this handvo more sustaining than a grain-only snack.

✓

Vegetable-Rich Snack

Bottle gourd and carrot add bulk, color, and produce-based nourishment while keeping the dish light enough for a snack or meal.

✓

Fermented Batter Benefits

The fermented rice-and-dal batter can be easier to digest for many people and gives the handvo a pleasant tang.

✓

Balanced Energy Release

Rice provides carbohydrates while lentils and yogurt help make the dish feel more balanced and satisfying.

QUESTIONS?

Frequently asked questions

Fermentation gives the best tang and texture, so it is worth the time. In a pinch, a shorter rest with fruit salt will still cook, but the flavor will be less developed.