Savory and Spiced Handvo Recipe: A Gujarati Savory Cake

Handvo is a traditional Gujarati savory cake, packed with mixed lentils, rice, vegetables, and aromatic spices. This wholesome dish, often baked or cooked in a pan, offers a delightful balance of textures – crispy on the outside and soft inside. Perfect as a breakfast, snack, or light meal, this detailed Handvo recipe will guide you to create this nutritious and flavorful treat at home. Let’s dive into this Gujarati classic!

Prep Time

• 20 minutes (plus 6-8 hours for soaking)
  (Includes soaking lentils and rice, plus veggie prep)

Cook Time

• 40 minutes
  (Cooking the handvo)

Total Time

• 1 hour (active time) + soaking
  (Plan ahead for the soaking step!)

Detailed Nutrition Facts (For the Entire Recipe)

This recipe serves approximately 6 people (about 8-10 slices). Nutritional values are approximate and based on the ingredients listed below:

• Calories: 1400 kcal
• Protein: 50g
• Fat: 60g
  
• Saturated Fat: 8g
• Unsaturated Fat: 52g
• Carbohydrates: 180g
  
• Dietary Fiber: 25g
• Sugars: 15g (from yogurt and veggies)
• Sodium: 2200mg (varies based on salt and baking soda content)
• Cholesterol: 10mg (minimal, from yogurt)
• Vitamins and Minerals:
  
• Vitamin A: 40% of Daily Value (DV) (from carrots and greens)
• Vitamin C: 30% of DV (from veggies and chilies)
• Iron: 35% of DV
• Calcium: 20% of DV

Note: Values may vary based on portion size, oil usage, and specific ingredient brands.

Ingredients

For the Handvo Batter:

• 1 cup rice – any short-grain variety
• 1/2 cup toor dal (split pigeon peas)
• 1/4 cup chana dal (split chickpeas)
• 1/4 cup urad dal (split black gram)
• 1/2 cup curd (yogurt) – preferably sour, for fermentation
• 1 cup grated bottle gourd (lauki) – or zucchini
• 1/2 cup grated carrots – optional, for added nutrition
• 1 teaspoon ginger paste – or finely grated ginger
• 1 teaspoon green chili paste – or 1-2 finely chopped green chilies (adjust to taste)
• 1/2 teaspoon turmeric powder – for color
• 1 teaspoon red chili powder – adjust to taste
• 1 teaspoon salt – or to taste
• 1 teaspoon sugar – optional, for balance
• 1 teaspoon ENO fruit salt – or 1/2 teaspoon baking soda, for fluffiness
• 2 tablespoons oil – for batter

For the Tempering (Tadka):

• 3 tablespoons vegetable oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon sesame seeds – for crunch
• 1/4 teaspoon hing (asafoetida)
• 8-10 curry leaves – fresh or dried
• 2-3 dried red chilies – optional, for heat

Equipment Needed:

• Blender or mixer grinder
• Large mixing bowl
• Heavy-bottomed pan with lid (or oven and baking dish)
• Small pan for tempering

Step-by-Step Recipe

Step 1: Soak and Grind the Batter

1. Rinse 1 cup rice, 1/2 cup toor dal, 1/4 cup chana dal, and 1/4 cup urad dal thoroughly. Soak them together in water for 6-8 hours or overnight.
2. Drain the soaked mixture and transfer to a blender. Add 1/2 cup curd and blend into a coarse, thick batter (similar to idli batter). Add a little water if needed, but keep it thick.
3. Transfer the batter to a large mixing bowl and let it ferment for 6-8 hours in a warm place until slightly bubbly (optional for enhanced flavor; skip if short on time).

Step 2: Prepare the Batter

1. To the fermented (or fresh) batter, add 1 cup grated bottle gourd, 1/2 cup grated carrots (if using), 1 teaspoon ginger paste, 1 teaspoon green chili paste, 1/2 teaspoon turmeric powder, 1 teaspoon red chili powder, 1 teaspoon salt, 1 teaspoon sugar (optional), and 2 tablespoons oil. Mix well.
2. Just before cooking, add 1 teaspoon ENO fruit salt and sprinkle 1-2 teaspoons of water over it. Stir gently in one direction until the batter becomes frothy.

Step 3: Cook the Handvo (Stovetop Method)

1. Heat 3 tablespoons vegetable oil in a heavy-bottomed pan or non-stick skillet over medium heat.
2. Add 1 teaspoon mustard seeds and let them splutter.
3. Add 1 teaspoon cumin seeds, 1 teaspoon sesame seeds, 1/4 teaspoon hing, 8-10 curry leaves, and 2-3 dried red chilies (if using). Sauté for 30 seconds until aromatic.
4. Pour the prepared batter evenly into the pan, spreading it into a thick layer (about 1-1.5 inches).
5. Cover with a lid and cook on low heat for 15-20 minutes until the bottom is golden and crisp.
6. Carefully flip the handvo using a large spatula and cook the other side, uncovered, for 10-15 minutes until golden and cooked through.

Oven Method (Optional): Preheat oven to 180°C (350°F). Pour batter into a greased baking dish, add tempering on top, and bake for 30-40 minutes until a toothpick inserted comes out clean.

Step 4: Check and Slice

1. Insert a knife or toothpick into the center – it should come out clean when fully cooked.
2. Let it cool slightly, then cut into squares or wedges.

Step 5: Serve

1. Serve warm with green chutney, yogurt, or a cup of masala chai for a hearty meal or snack!

Benefits of Handvo

Handvo is a nutritious delight with plenty of goodness! Here’s why you’ll love it:

1. High in Protein: Lentils and yogurt provide a solid plant-based protein boost.
2. Fiber-Rich: Veggies and dals support digestion and keep you full.
3. Probiotic Power: Fermented batter adds gut-friendly probiotics.
4. Vitamin Boost: Bottle gourd and carrots offer vitamins A and C.
5. Balanced Carbs: Rice and lentils provide sustained energy without spikes.
6. Versatile Nutrition: A wholesome mix of grains, pulses, and veggies in one dish!